Fried Pizza



  • One 16 x 16 black baking pan 3 high
  • 5 oz. peanut oil
  • 14 oz. plum tomato (drain) and crush by hand
  • 1/2 block of white sharp cheddar cheese sliced 1/4 inch thick
  • 2 oz. red onion finely chopped
  • 30 x 30 oak wood board
  • 36 oz. pizza dough ball
  • Salt & pepper to taste


Spread the dough on the table. Put oil in the pan and place dough in pan. Spread the dough with the oil. Let the dough relax for two hours covered. In the meantime, drain the tomatoes very well. After draining, put tomatoes back in pan and crush with your hands, but not too much. Sprinkle the spices in tomatoes to your taste. After two hours, cover the dough with slices of cheddar cheese and red onions and put the plum tomatoes on the top. Make sure the pizza oven is up to 650 degrees or the dough will soak up all of the oil. Put pan in oven, but be very, very careful. This is a very messy procedure, as oil will splatter, so once again, be cautious and open the oven door carefully.

To know when the pizza is done, look under the crust. The bottom of the crust must be golden brown, but not too crispy, before its ready. Take the pizza out of the pan quickly. Put on the wood board before cutting because the wood will absorb some of the oil. Wait a few minutes and enjoy.

Additional Information

Recipe Source: Chef Submissions
Submitted By: Chef Santo Bruno