Pan-Fried Pizza

As we prepared to leave the US,  I kept thinking about the things that I would miss the most.  And topping the list were friends, peanut butter, and pizza.  I love pizza, and I was very sad to leave behind homemade pizza for seven weeks.  

Our first week in Lyon, I suggested to Adam that we try a pan-fried pizza.  I figured you make fry bread and tortillas on the stove, so why not pizza.  Be warned, it is definitely not the same as pizza from the oven, but will certainly do in a pinch and is quite tasty!

We made a few variations including a margarita type with tomato sauce and fresh mozzarella, a lardon (a cut of meat that is similar to bacon) and crème fraîche (sort of like sour cream) pizza, and a cheese and sun-dried tomato pizza.  Each had its merits, but after several trail runs, we found that on each one, a thicker sauce works best.

Pan-Fried Pizza:

Pizza dough
Sauce
Toppings
Cheese

Start by rolling out your pizza dough into a circle that is about 8 - 10" in diameter (depending on your frying pan size) heating a little oil in a large frying pan over medium heat.  Move the pan around until the oil coats the bottom of the pan.

Place the rolled dough in the pan and let it cook for about 2 minutes, or until it begins to brown on the bottom.

Flip the dough and add your toppings, starting with the sauce, adding the toppings, then finishing with the cheese.

Let it cook for about 3 more minutes until the crust begins to brown on the bottom and the cheese starts to melt.  Remove from pan and serve immediately.