Pan Fried Pizzas!

Bring back Friday pizza nights!
Take pizza dough (Nola Pizza Dough) and make personal pita sized disks. Then place in a pan with a big drizzle of olive oil and pan fry until golden brown on each side.(you may have to re-oil the pan before you flip... or you can just let it be like I do! haha) Remove to paper towel to drain excess oil and top with warm sauce (Versatile Tomato Sauce). Add parmesan, mozzarella, and favorite pre-cooked toppings. For best results, leave cheese out at room temp for about 30 minutes prior to making pizzas. Make sure all toppings are pre-cooked. You can pop them in the microwave for about 10 seconds if needed to get the toppings gooey! Enjoy! (Any left-over crusts can go in the freezer for another night... just zap them in the microwave for 10-15 seconds each and top as above.)

Please note that you can make the pizza dough the night before and allow it to rise in the refridgerator over night! Pizza dough also freezes well... simply follow directions through forming the disks and then place in individual ziplocks and put immediately into the freezer. When you are ready to use them, pull them out about an hour before you will be frying or baking and let them rise on the counter. Remember to take them out of the ziplock and place a dry kitchen towel or papertowel over the top to keep them from drying out! (Label ziplocks with date and use within 6 weeks)The Nola Pizza Dough will make 8 personal pizzas when fried, so when you cut it after the first rise, go ahead and make 8 balls instead of four. Then you can roll it to your desired thickness... I suggest experimenting your first batch and then you can figure out what works best for your tastes in the future!

The tomato sauce also does really well in the freezer! So bulk up on these two things if you plan to make them often! It will save you time in the future and you can just relax come friday night! ;)... or after a stressful day when only pizza will do! haha
(Inspired by Jane Dodge)