I use my potato focaccia dough to make these tender tidbits which works out wonderfully. The dough is cut into circles, fried, and then topped with a few simple ingredients. Just before serving, you just need to broil the pizzas to melt the cheese, and then serve them hot.:Makes 3 Dozen Mini Pizzas:
by Deborah Mele
1/2 Recipe Potato Focaccia Dough
Vegetable Oil For Frying
1 1/2 Cups 5 Minute Tomato Sauce
1 Cup Grated Good Quality Mozzarella Cheese (Not Fresh Which Is Too Watery)
Fresh Basil
Divide the dough into two parts. On a lightly floured surface, roll the dough to a thickness of about 1/2 of an inch. Use a circular cup or cookie cutter about 4 inches in diameter, and cut as many circles of dough that you can. Heat the oil in a frying pan at least 1 inch deep until it reaches 375 degrees F. As you cut the dough circles they will shrink, so slightly stretch them out with your fingers and then drop four at a time into the hot oil. Cook just until they are golden brown on the bottom (about 2 minutes), and then turn. Once both sides are brown, remove from the oil with a slotted spoon onto a plate covered with paper towels. Push the dough together into a ball, and then roll it once again, cutting more dough circles, and frying them in the same manner. Use up the rest of the dough in this same manner.
Once all of the dough has been fried, place the circles onto baking sheets. Spoon a little of the tomato sauce on top, spreading it with a spoon. Finely chop the fresh basil, adding a little to each pizza. Finally, top with the grated mozzarella. Place the pizzas under the broiler to melt the cheese, and serve hot.
Buon Appetito!
Deborah Mele 2002
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