I’ve probably said it before, but I will say it again. If there were a couple of things I could eat on a regular basis, it would be pizza and tacos. There are so many different ways to make either of those, and the toppings could be endless, hence why I could rotate those on a daily basis. Maybe it is the hand food, who knows. But there is one pizza known as pizza montanara that I’ve been wanting to make for the kids as they love a thicker style crust. This pizza is not only a thing of beauty, but it may have been one of the better pizzas I’ve made, and I’ve made a lot of pizza, trust me.
Pizza Montanara Recipe
Let’s get started.
1 batch of your favorite pizza dough, tossed into a size that will fit into your large skillet
Canola oil, enough to fill about 1 inch of your skillet
1 small onion, thinly sliced
your favorite pizza sauce
fresh basil, optional
sliced pepperoni, to your liking
mozzarella cheese, to your liking
grated parmesan cheese, optional
Now these pizza toppings are to my family’s liking, but use your favorite toppings.
Once you have your dough shaped, and about 1/4 inch thick, take a fork and poke the dough all over. This will assist when cooking in the hot oil from having it balloon out.
Pizza Montanara Ingredients
Heat your large skillet on medium heat. Add enough oil to be about one inch in depth and bring that up to about 350 degrees. During this time, heat your oven to 450 degrees, along with a sheet pan.
Once the oil is heated, carefully add it to the skillet, and fry the dough for about 2 minutes, then using some tongs, carefully raise it out and flip it to the other side, cooking an additional 2 minutes. It should be a bit stiff and a light golden brown.
Raise the cooked dough from the oil, and let any excess oil drip back into the skillet. Now I know what you might be thinking, that this is going to be an oily mess, but trust me it does not. As a matter of fact you would probably thi...