Pizza Fritta is a tad more work but super good and way fun.
Makes 1 individual pizza
INGREDIENTS
- 1 quarter of the 3 minute pizza dough
- 1/2 medium size red onion, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ cup ricotta cheese
- 1 garlic clove, crushed
- Neutral oil (like vegetable or canola) to fry dough
- Kosher salt
- Crushed red pepper flakes
- ¼ cup shredded Monterey Jack or mozzarella cheese - whatever you have is good
- ½ cup fresh baby arugula
- Extra virgin olive oil
DIRECTIONS
- Make pizza dough according to recipe directions
- While dough is “resting” make the pizza toppings
- In a nonstick medium skillet on medium/low heat, add olive oil, butter and onions; cook 8-10 minutes until golden brown - remove from heat; set aside
- In a small bowl mix ricotta and garlic well and set aside
- Preheat oven to 450 degrees
- Pour about ½ inch of oil into a large heavy pan (cast iron would be ideal) and heat to approx 350-375 degrees
- Sprinkle a little flour on a working surface and roll out dough into a circle 6- 8 inches in diameter
- Carefully put the dough into the hot pan - lay it down facing away from you
- Cook about 1-½ minute on each side until golden brown - flip over carefully using tongs
- Drain fried dough on paper towels, then place the crust on a baking sheet
- Spread ricotta mixture evenly over the crust, top with caramelized onion, pinch of salt, red pepper flakes and shredded cheese
- Bake in the oven for 5-10 minutes or until cheese melts
- While pizza is baking, mix arugula with a drizzle of olive oil and pinch of salt
- Take pizza out of the oven, top with arugula, slice and serve...
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