Fried Pizza With Mushrooms, For Real - Sweet Potato Chronicles - Sweet Potato Chronicles

Fried Pizza With Mushrooms, For Real

We make pizza at home quite a bit. Our gro­cery store (the fab, fab, fab Fiesta Farms in Toronto) car­ries fresh reg­u­lar and whole wheat pizza dough which makes it a really easy meal, par­tic­u­larly on days when I real­ize I haven't taken any­thing out of the freezer. Again. Why, oh why, is that so hard? It's not like din­ner doesn't hap­pen every sin­gle day. I've been cast­ing about for some­thing new with piz­zas and came across a great idea from — no sur­prise — Jamie Oliver. I know fried pizza sounds like over kill but it's much lighter than it sounds. Fry­ing makes the nice crust nice and crisp — some­thing I strug­gle with in a reg­u­lar oven. I made these over the course of a day. I sauteed the mush­rooms after break­fast, made the sauce dur­ing after­noon nap and assem­bled the whole thing just before dinner.

Fried Pizza With Mush­rooms


1 glug of olive oil
2 cloves gar­lic
1 tin plum toma­toes
good pinch of fresh or dried oregano
salt and pep­per to taste
20 or so mush­rooms, cleaned and sliced. I used Crem­ini, Shi­take and Oys­ter but any mix would do
1 cup approx­i­mately of fresh boc­cancini or moz­zarella
1 table­spoon fresh herbs, cleaned and chopped. I used oregano and thyme but basil would have been great, too

Method

Sautee gar­lic in olive oil until it smells great but does not brown. Add canned toma­toes and herbs. Allow to sim­mer for about 20 min­utes. Keep mash­ing toma­toes to help them break down. I used a potato masher this time and it worked really well. Set aside.

Sautee mush­rooms in a drop of olive oil until they are soft. They'll stick at first until they kick off a bit of moisture.

Slice your moz­zarella or bocancini.

Have all your ingre­di­ents ready to go — assem­bly line style — when the doug is fried. Pre­heat oven to 475 to 500 degrees.

Rip the pizza dough into fist size pieces. Roll out as thinly as pos­si­bly, using lots of flour on your rolling pin to keep them from stick­ing. Try to get them at least 1/2 inch thin. The thin­ner the better.

Pour about 1 cm of veg­etable oil in a skil­let. Heat it until it's not quite smok­ing. Turn on your fan unless the fire alarm at your place isn't as hair trig­ger as mine. Put your rounds of dough in the hot oil for about 30 sec­onds a side, almost like you'd fry nan bread.

Place the fried dough on a cookie sheet, ready to be topped.

Spoon on some sauce, some mush­rooms, top with cheese and herbs and pop them in a really hot oven for about 10 min­utes. But watch them, as soon as the cheese is melt­ing and the crust is golden brown, it's time to take them out. These were a big hit with the Esme and Julian. And to my sur­prise the extras re-heated pretty well for lunch the next day. The really nice thing about indi­vid­ual piz­zas — as was noted by our Guest Blog­ger, Kateri Lan­thier, is you could cus­tomize them easily.

  

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