Fried Pizza Montanara

Name: Fried Pizza Montanara
Yield: Serves 4 to 6
Ingredients: 1 (28-ounce) can, whole peeled tomatoes, drained; 1 tablespoon, extra-virgin olive oil; 2 , garlic cloves, minced; 1 teaspoon, red wine vinegar; 1 teaspoon, dried oregano; 1 teaspoon, salt; 1/4 teaspoon, pepper; 2 (1-pound) balls, pizza dough, room temperature; 6 cups vegetable or, peanut oil; 1 ounce, Pecorino Romano cheese, grated (1/2 cup); 8 ounces, fresh mozzarella cheese, shredded (2 cups); 1/4 cup, fresh basil leaves, torn; , Extra-virgin olive oil for drizzling

Main Courses
Pizza

By Christie Morrison ･ Appears in Cook's Country August/September 2015

Fried pizza sounds like novelty food. But when it’s properly done, this centuries-old tradition produces a pie that is crisp, chewy, and far from greasy.

SERVES 4 to 6

TIME 1½ hours

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