Friday 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.

FRIDAY PIZZA

Friday Pizza image

Provided by Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

24 ounces pizza dough
1 egg, beaten
4 cooked shrimp, chopped
1 small can tuna, with oil
4 ounces smoked buffalo mozzarella cheese, sliced
3 chopped fresh tomatoes
2 tablespoons lemon juice
1 tablespoon chopped red onion
1 teaspoon white vinegar
1 teaspoon dried oregano
3 basil leaves, torn
Kosher salt and freshly ground black pepper

Steps:

Preheat oven with a pizza stone to 350 degrees F.
Roll out a piece of dough flat and thin, and large enough to cover handle of peel and complete the half circle of the peel. Brush parts of dough that will cover the handle with beaten egg. Once the dough is firm, cut the dough to complete the circle. Let dough rest for 1 hour.
Combine remaining ingredients in a bowl. Mix well by hand. Put mixture on top of pizza. Bake pizza on pizza stone until cooked through, about 15 minutes.

DAD'S FRIDAY NIGHT PIZZA

Dad's Friday Night Pizza image

This is the recipe my dad uses for "Pizza and Movie Night" every Friday, a tradition started when my dad was a food service officer on a submarine and they would make pizza every Friday night for the crew. Add any toppings you like. Be creative!

Provided by Buckwheatjr.

Categories One Dish Meal

Time 30m

Yield 3 12-inch pizzas, 24 serving(s)

Number Of Ingredients 11

Ingredients

5 cups flour
2 cups warm water
2 tablespoons olive oil
2 tablespoons sugar
2 teaspoons active dry yeast
23 ounces canned tomato sauce
1 1/2 teaspoons oregano
1 teaspoon parsley
1 teaspoon basil
1 teaspoon garlic
37 ounces shredded mozzarella cheese

Steps:

Combine flour, sugar, and yeast in a large bowl. Add warm water and olive oil; stir with a wooden spoon to combine well.
Cover with a clean dishtowel and/or set in a warm place to let rise about 20 minutes.
When risen, transfer the dough to a floured surface. Flour your hands and the dough before kneading a couple of times.
With a pizza cutter, divide the dough into three pieces; set two pieces aside.
Knead one pie again before shaping into a small, flat circle. Roll the dough out with a rolling pin, being careful to retain a circle shape (if the dough starts sticking, try flouring the rolling pin as well).
Carefully place the dough in a 12-inch pizza pan, trimming with a pizza cutter if needed.
Repeat steps 5-6 for the other two pieces of dough.
Combine the sauce ingredients in a small bowl. Spread evenly on each pizza with the back of a spoon.
Sprinkle the shredded cheese on each pizza, along with any desired toppings.
Bake each pizza at 425 degrees F until the cheese starts to brown on the edges.
Let cool a bit before slicing and serving.
Try using any leftover ingredients to make a miniature pizza.

Nutrition Facts : Calories 249.9, Fat 11.2, SaturatedFat 6, Cholesterol 34.5, Sodium 417.6, Carbohydrate 24.1, Fiber 1.2, Sugar 2.7, Protein 12.9

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