frod poz & the bacon 'bottomed' pie

the best part of the garlic munchkin cup o’ pizza was the friedness of the dough. Pizza already being just about the best food on earth I figure the only way to improve it is to fry it, seems to work for everything else. Fried pizzas:

Heat up the cast iron pan & add olive oil:



Chrow in the dough & fry side one for a couple minutes:



Flip, season with garlic powder, onion salt & pepper:



Remove to cooling rack (trying to think this through, you could top it as soon as you flip it, but with each successive pie the pan gets a little hotter & the time a little less to finish the toppings, plus you could only serve one at a time & everyone wouldn’t be able to eat together, these being mini one-per-customer pies & whatnot):



So I fried them all, topped, added the setter & put then crusts on a grid to finish the toppings (figuring the radiant can cook the toppings without too much further cooking of the crust):







The final one was brie with onion & garlic and a little drizzle of 12 year old balsamic vinegar when on the plate:







Another way to improve anything is to add bacon. Of course, bacon isn’t a new pizza topping, but if cooked into the crust on the bottom, that could be interesting. No sooner did I think of this that an old post by thirdeye came to mind, had to rummage through his stuff to find it (the bacon wrapped potato & cheese post). I par-nuked the bacon a few strips at a time sandwiched between paper towels & two plates to render some of the fat & liquid & also to keep the pieces flat:





Cut each piece in half & line a spring form pan going about one inch up the sides:



Take a one-half batch of dough risen for about 2 hours, punch it down & flatten to the size of the pan then place in, cover with plastic wrap & let rise another couple hours:





Wasn’t really sure what to top this pie with, went with a mix of cheddar & mozzarella along with caramelized onion & garlic:



Put it way up in the dome at 450, took about 25 minutes:



Rested for about 10 minutes & took the pan off:







And of course the all important baconafied crust:



Hope everyone had a great weekend, Marc