High Plains Fried 3 Cheese Montanara Pizza

Recipe by Timothy Grayson, District Executive Chef Whitworth University

Ingredients

• 2 (.25 ounce) packagesactive dry yeast
• 2 tspswhite granulated sugar
• 1 cupwarm water
• 5 cups pizza or bread flour plus ½ cup to flour surface for handling dough
• ½ cup plus 4 tablespoonsolive oil
• 2 tsps kosher salt

Pizza Topping

• 4 clovesgarlic, minced
• 1 tsp. kosher salt
• 2 cups pizza sauce or marinara sauce
• 1 tsp. crushed red chili flakes (optional)
• 1/4 lb smoked mozzarella cheese (shredded)
• 1/4 lb fresh sliced mozzarella
• 2 fresh Roma tomatoes, sliced
• 1/4 cup grated fresh Parmesan or Romano cheese
• 1/2 cup fresh whole basil leaves (Saute lightly over medium heat in skillet in 1 tsp. of olive oil before putting on crust)

Cooking Directions

1. Preheat oven to 425° F. In a medium bowl, dissolve yeast and sugar in warm water.
2. Let stand until creamy, about 15 minutes. Stir in flour, salt and oil and beat until smooth.
3. Let rest for 10 more minutes.
4. Make dough into a large ball on floured surface and cut into four sections to form 4- 7 inch pizza crusts.
5. Roll out with floured rolling pin and brush entire edge of crust with additional olive oil.
6. Heat skillet (preferably cast iron) over medium high heat with ½ cup of olive oil.
7. Fry pizza on each side in olive oil for about 3 minutes.
8. Remove and sprinkle with salt.
9. Divide pizza sauce evenly over salted crusts.
10. Top with minced garlic, sprinkle on red pepper flakes, top with all cheeses, and add sautéed basil placed between slices of tomato.
11. Bake in oven for 12-15 minutes until golden brown
12. Slice pizzas into 4 slices.