Friday Night Fried Pizza Recipes

FRIDAY NIGHT FRIED PIZZA

Friday Night Fried Pizza image

Provided by Jackie Rothong

Time 50m

Yield 4 servings

Number Of Ingredients 17

Ingredients

Vegetable oil, for frying
All-purpose flour, for dusting
1 pound pizza dough (from your local pizzeria!), at room temperature for 30 minutes
Mascarpone Bechamel, recipe follows
2 zucchini, shaved into ribbons
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
One 8-ounce ball buffalo mozzarella, strained then torn
1/2 large or 1 small lemon, juiced
1/4 cup fresh basil, torn
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/2 cup whole milk
4 to 6 sprigs fresh thyme
1 clove garlic, smashed
Kosher salt
1/2 cup mascarpone, at room temperature

Steps:

Preheat the oven to 500 degrees F. Fit a rimmed baking sheet with a wire rack.
Add 4 inches vegetable oil to a large Dutch oven. Bring the oil to 375 degrees F.
On a lightly floured surface, shape the pizza dough into a 10- to 12-inch round (depending on the shape of your Dutch oven). Carefully drop the dough into the oil. (Always drop away from you!) Cook until the top is bubbly and the bottom is slightly golden, 2 to 3 minutes, then flip and cook another 1 to 2 minutes. Remove to the prepared rack.
Carefully press the dough down a bit for more surface area, and then top the fried pizza with the Mascarpone Bechamel, spreading it all around and leaving a thin border.
Drizzle the zucchini ribbons with the olive oil in a medium bowl and season with salt and pepper. Top the pizza with half of the shaved zucchini and the torn buffalo mozzarella. Bake until the cheese is melted, 5 to 7 minutes. Remove to a cutting board.
Meanwhile, toss the remaining zucchini ribbons with the lemon juice and torn basil. Top the warm pizza with the zucchini salad. Slice and eat up!
Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk until smooth. Add the thyme sprigs and garlic and continue to simmer until the mixture thickens, 4 to 5 minutes. Season with salt. Remove the thyme sprigs and garlic. Whisk in the mascarpone. Set aside.

FRIED EGG PIZZA RECIPE BY TASTY

Fried Egg Pizza Recipe by Tasty image

Pizza for breakfast? You bet! This skillet features an egg white, spinach, and mozzarella base encased in a pizza dough crust with dollops of pizza sauce and a sprinkle of oregano and red pepper flakes for that classic pizza flavor. Finished with runny egg yolks and a dusting of Parmesan cheese, it's sure to satisfy any time of day.

Provided by Betsy Carter

Categories Lunch

Time 1h5m

Yield 4 servings

Number Of Ingredients 12

Ingredients

all-purpose flour, for dusting
12 oz prepared pizza dough
2 tablespoons olive oil, divided
6 large eggs, separated
½ cup prepared pizza sauce
½ cup frozen spinach, thawed and squeezed dry
½ cup shredded whole-milk mozzarella cheese
½ teaspoon dried oregano
¼ teaspoon crushed red pepper flake
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
2 tablespoons grated parmesan cheese

Steps:

Preheat the oven to 375°F (190°C).
On a lightly floured surface, roll the pizza dough into a rope 36 inches (1 m) long and ½-inch (13 mm) thick. Arrange the rope around the outer edge of a 12-inch (30.5 cm) nonstick ovenproof skillet and pinch together the ends to form a ring. Cover with a kitchen towel and let stand until the dough is slightly puffed, about 30 minutes.
Drizzle 1 tablespoon of olive oil into the center of the skillet.
Lightly beat the egg whites, then pour into the center of the skillet.
Spoon the pizza sauce over the egg whites, then top with the spinach and mozzarella.
Sprinkle the oregano, red pepper flakes, salt, and pepper over everything.
Brush some of the remaining tablespoon olive oil over the dough ring, then drizzle any remaining olive oil over the center.
Bake the pizza until the dough is golden brown, the cheese has melted, and the egg whites are cooked through, 20-25 minutes. Remove the skillet from the oven and arrange the egg yolks on top of the pizza. Return it to the oven and bake until the yolks are warmed through but still soft, about 5 minutes more (a thin film will develop on top of the yolks).
Transfer the skillet to a wire rack. Sprinkle evenly with the Parmesan and let cool for 1 minute. Run a spatula around the edges of the skillet to loosen the pizza, then carefully slide it onto a cutting board and slice into 4 large wedges. Serve hot.
Enjoy!

Nutrition Facts : Calories 487 calories, Carbohydrate 42 grams, Fat 24 grams, Fiber 2 grams, Protein 23 grams, Sugar 3 grams

FRIDAY NIGHT VEGGIE PIZZA

Friday Night Veggie Pizza image

This is a good Friday night or any night pizza. I made this half-n-half, putting the mushrooms and sliced tomato on my half. His half had only the peppers and black olives. You can also substitute any vegetables you like.

Provided by VickyJ

Categories Lunch/Snacks

Time 30m

Yield 12 pieces, 2-3 serving(s)

Number Of Ingredients 8

Ingredients

1 (13 7/8 ounce) can pillsbury refrigerated pizza dough
1/2 cup pizza sauce or 1/2 cup spaghetti sauce
1 (2 1/2 ounce) can black olives
1/2 cup red bell pepper, in strips
1/2 cup green pepper, in strips
1 cup mushroom, sliced
8 ounces mozzarella cheese, shredded
1/2 cup tomatoes, sliced (I used the Roma variety) (optional)

Steps:

Preheat oven to 400°F.
Spread sheet pan with pizza dough.
Prebake for 8 minutes.
Take crust out, and let cool a little.
Cover with sauce. Spread half of the cheese evenly over the sauce and add vegetables. Sprinkle on remaining cheese and bake for 8 to 10 minutes, or until cheese melts.

Nutrition Facts : Calories 436.1, Fat 30.3, SaturatedFat 15.7, Cholesterol 90.4, Sodium 1108.3, Carbohydrate 14.2, Fiber 3.7, Sugar 7.2, Protein 27.8

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