1. For bread dough: Place flour, salt and sugar in a bowl. Fold salt in once to accommodate yeast later. 2. Melt shortening and butter. Scald milk--must be cooled before added or be lukewarm. 3. Add yeast and fold once, then make a well into flour mixture and add melted fat and milk. Make a dough. 4. Rest dough for few minutes at room temperature to allow yeast to multiply. When dough has risen twice the size, you can punch down lightly and then begin kneading. 5. Knead dough until when you you break a piece and stretch it does not tear. Put to proof (fancy term for putting the dough to rise and level after molding shapes). 6. Mold dough into round mini's just the size to fit your skillet and have space for flipping the dough (I divided mine into 2). 7. In a skillet (non-stick, optional) put oil to heat then combine all the topping ingredients and sauté for 2.5 minutes. 8. Prepare pan for frying the dough (first I recommend you use non-stick or the regular pan is just fine). Ensure the pan is clean, then add pinch of salt and shortening, then use a pastry brush to brush salted fat evenly including sides. Put pan to heat on medium flame. 9. When heated, add the 1 dough to pan. When the bottom of the dough begins to turn golden brown, flip the dough over. Brush with melted fat and then add some of the topping. 10. Cover the pan with cover for 2 minutes. Gently remove your pizza from the pan. Repeat this step with the other(s). 11. Serve warm or cold if desired. ---------------------------------------------------------------------------
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