Pizza Montanara

I’ve probably said it before, but I will say it again. If there were a couple of things I could eat on a regular basis, it would be pizza and tacos. There are so many different ways to make either of those, and the toppings could be endless, hence why I could rotate those on a daily basis. Maybe it is the hand food, who knows. But there is one pizza known as pizza montanara that I’ve been wanting to make for the kids as they love a thicker style crust. This pizza is not only a thing of beauty, but it may have been one of the better pizzas I’ve made, and I’ve made a lot of pizza, trust me.

 

Pizza Montanara Recipe
Pizza Montanara Recipe

Let’s get started.

Ingredients:

  • 1 batch of your favorite pizza dough, tossed into a size that will fit into your large skillet
  • Canola oil, enough to fill about 1 inch of your skillet
  • 1 small onion, thinly sliced
  • your favorite pizza sauce
  • fresh basil, optional
  • sliced pepperoni, to your liking
  • mozzarella cheese, to your liking
  • grated parmesan cheese, optional

Now these pizza toppings are to my family’s liking, but use your favorite toppings.

Once you have your dough shaped, and about 1/4 inch thick, take a fork and poke the dough all over. This will assist when cooking in the hot oil from having it balloon out.

Pizza Montanara Ingredients
Pizza Montanara Ingredients

Heat your large skillet on medium heat. Add enough oil to be about one inch in depth and bring that up to about 350 degrees. During this time, heat your oven to 450 degrees, along with a sheet pan.

Once the oil is heated, carefully add it to the skillet, and fry the dough for about 2 minutes, then using some tongs, carefully raise it out and flip it to the other side, cooking an additional 2 minutes. It should be a bit stiff and a light golden brown.

Raise the cooked dough from the oil, and let any excess oil drip back into the skillet. Now I know what you might be thinking, that this is going to be an oily mess, but trust me it does not. As a matter of fact you would probably think this was a pan style pizza, or deep dish style if you did not tell anyone how you made it.

Next, add the pizza to your pizza peel, and add the sauce, onions, pepperoni, and cover with the mozzarella cheese.

Pizza Montanara Recipe
Pizza Montanara Recipe

Slide onto the preheated baking sheet and cook for about 5 minutes or so or until the cheese is nice and melted and the sauce is heated through.

Remove and shower with parmesan cheese and fresh basil.

The end result was nothing short of fantastic. As much as I love thin crust pizza, along with pan and deep dish pizza, this was something in between all of that, and it was way too easy to make. My family loved this one, and I will be making many more in the near future. Hope you enjoy!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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