Thursday, April 19, 2012
A recent New York Times article turned us on to a hot new pizza trend, the Montanara Pizza, and it's fried! (Slideshow here.)
But, unlike the wacky fried pizza at the state fair, this isn't a whole pizza that's battered and then fried, just the crust. Once the dough has been fried to a golden brown, the sauce, cheese and toppings are added and the pizza hits the oven for a quick bake. The result is delicious, but definitely heavier than a typical Neapolitan-style pie.
We haven't had the chance to try one yet, but it should be easy to replicate since you just have to fry the dough in a pan or deep fryer. After that, since the crust will be packed with more fat than your average pie, we recommend topping it with lighter, healthier toppings. After searching for recipes to complement the Montanara, we found three that will add flavor without weighing you down:
Spring Pizza with Blood Orange, Arugula & Almonds (Food52)
Welcome spring with a host of creative ingredients.
Ingredients: Blood Orange, Arugula, Asparagus, Ricotta Cheese, Toasted Almond Slivers, Shredded Mozzarella
Heirloom Tomato & Basil Pizza (Williams-Sonoma)
This flavorful pizza highlights fresh tomatoes and fresh basil.
Ingredients: Mozzarella Cheese, Heirloom Tomatoes, Fresh Basil, Salt, Pepper
West Coast Grilled Vegetable Pizza (Martha Stewart)
The West Coast knows their fresh veggies.
Ingredients: Avocado, Baby Spinach, Goat Cheese, Plum Tomatoes, Scallions, Red-Wine Vinegar
Now it's pizza-making time!
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Posted by FoodPair at 4:04 PM