December is coming up, and whether you enjoy latkes or donuts, we can all agree that eating the same fried foods every Chanukah can get a bit old. The American Midwest signature pan-fried pizza is a great new way to fill up on fried dough during the holiday. The differences in preparation between pan frying and the classic technique turn this common amalgamation of dough, sauce and cheese into something entirely new and delicious. Frying the pizza before going into the oven makes the dough puff up and caramelize on the bottom, adding an extra dimension to the pizza eating experience. This method is also especially helpful for home cooks who normally would not be able to make good thin-crust pizza due to the lack of a high powered pizza oven and other equipment needed. In addition, instead of possibly creating a huge mess in the oven, the walled cooking vessel keeps everything contained and simultaneously browns the cheese and sauce on the sides of the pan. 

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Ingredients (makes 2-3 thick pizzas, serves 2-4):

For Dough

• 2 ¼ cups All-Purpose flour
• 2 tsp. salt
• 2 tbsp. sugar
• 1 package active dry yeast
• 3 tbsp. olive oil
• 1 cup milk

For Sauce

• 1 12.5 oz. can crushed tomatoes
• 2 tbsp. olive oil
• 2-3 cloves garlic
• 2 tsp. dried oregano and dried basil (optional)
• 1 tsp. sugar
• 1 ½ tsp. Salt
• A pinch of ground black pepper

Toppings (all optional except cheese, be creative!)

• Low-Moisture Mozzarella
• Olives
• Sauteed onions
• Fried egg (crack raw egg on pizza right before going in oven)

Instructions:

For Dough

• Combine all ingredients in a large bowl
• Knead together for 5-7 minutes, until smooth and elastic. While kneading, add flour or more milk if the dough is too sticky or stiff to deal with. The dough should be slightly sticky but not unbearable to knead.
• Split the dough into 2-3 portions, depending on desired thickness and pan size. For a 10″ skillet, for example, I prefer 3 portions, but you can experiment at home and have fun with it.
• In separate oiled bowls, let the portions rise, covered for 1 ½-2 hours (or for multiple days if you want a tangy, more flavorful crust) 

For Sauce

• Crush or roughly chop the cloves of garlic
• Add oil, salt, pepper, sugar, dried herbs, and garlic to the crushed tomatoes

Final pizza preparation

• Preheat oven to 450 degrees Fahrenheit
• Dust your work surface with some flour, plop the dough out of the bowl, and stretch out a crust with the tips of your fingers, pushing it into a circle
• Once the dough gets too difficult to stretch by hand, use a floured rolling pin to roll the dough out to an 11-12 inch circle
• Pour 3-4 tbsp. of olive oil into a stainless steel or cast-iron skillet, 10-12 inches in diameter
• Gracefully place the disk of dough into the pan and add sauce, cheese, and toppings (except for egg) on top of the dough
• Put the pan on medium-high heat and let fry for 3-5 minutes until puffed and golden brown on the bottom. You can check gently with a spatula
• Then place the pan in the hot oven for 7-8 minutes, until the cheese has melted and browned but before the cheese splits and leaks out orange grease. You should keep an eye on the pizza towards the end, opening and closing the oven every minute or so to check if it is ready
• Take out of the oven and remove the pizza from the pan with a spatula. Place onto a plate or cutting board and let sit for 8-10 minutes before cutting into slices
• ENJOY!