Thursday, February 7, 2008

Frying Pan Mini Pizzas

These are delicious and end up being a little crispy!

Dissolve in 2 cups of very warm water: 1 Tbsp yeast and 1 Tbsp Fructose/Sugar.
Let the yeast begin to activate before adding the rest for a really soft dough.

Add in: Salt, Pepper, Basil, Oregano, and Garlic Powder (to taste, about 1/4 to 1/2 tsp. of each)

Then add: 2 Tbsp. Olive oil and about 4 cups of flour.
Mix well to make a smooth dough.

Sautee in 1 Tbsp. Olive Oil:
1 tsp. Paprika
2 cloves garlic, minced
1 small onion (1/2 large onion), diced small
1 tomato, diced small
1 red pepper, diced small
1 cup chopped olives (I love using a hardboiled egg slicer)
Salt, Pepper, Basil, Oregano to taste
1 c. Pepperoni chopped into quarters

Have 2 cups shredded mozzarella cheese ready.


Divide dough into 8-10 balls.
Turn burner on to Medium heat (if it's too hot, the middle won't be cooked).

When the pan is hot, flatten the balls with your hand, or with a rolling pin, one at a time, and place them in the non-greased frying pan. (as many as will fit at a time -- 3 or 4)

Let the dough cook for about 3-5 minutes - until you can see that it is getting dryer on the top and the bottom is nice and lightly golden.

Flip the dough over and spread on some of the sautee, then sprinkle cheese on top. (You can also take them out and put them on a cookie sheet or plate -- STICKY-SIDE DOWN! -- and have the next batch cooking, so that you save some time and they're finished closer to the same time and so that whatever falls off as you're dumping stuff on doesn't burn on the pan, then replace them onto the pan.)

Let them cook until when you peek at the bottom of the pizzas they are golden. About another 3-5 minutes.

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