Fried cheese pizza with chilli tomato sauce recipe
 Take pizza to the next level by folding it in half and frying until crisp and golden. Expect plenty of oozy cheese, perfect for dipping into a spicy tomato sauce. 400g/14oz strong flour, plus extra for dusting25g/1oz fresh yeast 1 tsp salt 400g/14oz strong flour, plus extra for dusting 25g/1oz fresh yeast 1 tsp salt olive oil, for frying1 onion, diced3 garlic cloves, minced1 bay leaf ½ tsp chilli flakes 1-2 red chillies, chopped1 tbsp tomato purée splash red wine vinegar splash balsamic vinegar 1 x 400g tin cherry tomatoes 1 bunch basilfreshly ground black pepper olive oil, for frying 1 onion, diced 3 garlic cloves, minced 1 bay leaf ½ tsp chilli flakes 1-2 red chillies, chopped 1 tbsp tomato purée splash red wine vinegar splash balsamic vinegar 1 x 400g tin cherry tomatoes 1 bunch basil freshly ground black pepper 2 tbsp olive oil2 onions, sliced thinly100g/3½oz cooked artichoke hearts, sliced1 ball smoked mozzarella 2 tbsp ricotta 2 tbsp mascarpone 50g/1¾oz diced fontina cheese 2 tsp fresh oregano neutral oil, for frying 2 tbsp olive oil 2 onions, sliced thinly 100g/3½oz cooked artichoke hearts, sliced 1 ball smoked mozzarella 2 tbsp ricotta 2 tbsp mascarpone 50g/1¾oz diced fontina cheese 2 tsp fresh oregano neutral oil, for frying 50g/1¾oz Parmesan, grated 50g/1¾oz Parmesan, grated Method To make the dough, tip the flour, yeast and salt into a bowl and pour in 250ml/9fl oz water. Mix well to form a dough. Knead on a floured surface for 10 minutes. Form into a ball, put into a clean bowl and leave to prove for at least 1 hour.To make the sauce, heat the olive oil in a pan and fry the onions, garlic, bay, chilli flakes and red chillies until soft. Stir in the tomato purée, then both the vinegars. Tip in the cherry tomatoes and simmer until thick.Push the sauce through a sieve back into the pan to make it super smooth. Taste, season and finish with the torn basil. Keep warm.To make the caramelised onions for the filling, heat the olive oil in a pan and add the onions. Fry gently for 30–40 minutes until soft, sweet and sticky.To finish the pizza, roll the risen dough into a large, thin round on a floured surface. Top with the caramelised onions and remaining filling ingredients. Fold the pizza in half and crimp the edges to seal, like a calzone. Heat some oil in a large frying pan and shallow fry the pizza on each side until crisp and golden. Or, fill a deep-fat fryer with oil and heat to 180C. Deep fry for 3–4 minutes until crisp and golden. CAUTION: Hot oil can be dangerous. Do not leave unattended.Sprinkle the fried pizza with the Parmesan and serve with the chilli tomato sauce alongside. To make the dough, tip the flour, yeast and salt into a bowl and pour in 250ml/9fl oz water. Mix well to form a dough. Knead on a floured surface for 10 minutes. Form into a ball, put into a clean bowl and leave to prove for at least 1 hour. To make the dough, tip the flour, yeast and salt into a bowl and pour in 250ml/9fl oz water. Mix well to form a dough. Knead on a floured surface for 10 minutes. Form into a ball, put into a clean bowl and leave to prove for at least 1 hour. To make the sauce, heat the olive oil in a pan and fry the onions, garlic, bay, chilli flakes and red chillies until soft. Stir in the tomato purée, then both the vinegars. Tip in the cherry tomatoes and simmer until thick. To make the sauce, heat the olive oil in a pan and fry the onions, garlic, bay, chilli flakes and red chillies until soft. Stir in the tomato purée, then both the vinegars. Tip in the cherry tomatoes and simmer until thick. Push the sauce through a sieve back into the pan to make it super smooth. Taste, season and finish with the torn basil. Keep warm. Push the sauce through a sieve back into the pan to make it super smooth. Taste, season and finish with the torn basil. Keep warm. To make the caramelised onions for the filling, heat the olive oil in a pan and add the onions. Fry gently for 30–40 minutes until soft, sweet and sticky. To make the caramelised onions for the filling, heat the olive oil in a pan and add the onions. Fry gently for 30–40 minutes until soft, sweet and sticky. To finish the pizza, roll the risen dough into a large, thin round on a floured surface. Top with the caramelised onions and remaining filling ingredients. Fold the pizza in half and crimp the edges to seal, like a calzone. To finish the pizza, roll the risen dough into a large, thin round on a floured surface. Top with the caramelised onions and remaining filling ingredients. Fold the pizza in half and crimp the edges to seal, like a calzone. Heat some oil in a large frying pan and shallow fry the pizza on each side until crisp and golden. Or, fill a deep-fat fryer with oil and heat to 180C. Deep fry for 3–4 minutes until crisp and golden. CAUTION: Hot oil can be dangerous. Do not leave unattended. Heat some oil in a large frying pan and shallow fry the pizza on each side until crisp and golden. Or, fill a deep-fat fryer with oil and heat to 180C. Deep fry for 3–4 minutes until crisp and golden. CAUTION: Hot oil can be dangerous. Do not leave unattended. Sprinkle the fried pizza with the Parmesan and serve with the chilli tomato sauce alongside. Sprinkle the fried pizza with the Parmesan and serve with the chilli tomato sauce alongside.