Pizza and Fries
A playful mashup of classic pizza and seasoned fries, built for crisp texture, melty cheese, and maximum visual impact.
Servings: 4 servings
Calories: 420kcal
Equipment
- Pizza stone or heavy baking sheet - for even crust blistering
- Deep fryer or heavy-bottomed pot - for ultra-crisp fries
- Sharp knife and cutting board - for clean, uniform fry cuts
Ingredients
- 450 g 1 lb pizza dough
- 200 g 7 oz mozzarella cheese, shredded
- 150 g 5 oz tomato sauce
- 900 g 2 lb Russet potatoes, cut into fries
- 30 ml 2 tbsp olive oil
- Salt and black pepper to taste
- 20 g 4 tbsp grated Parmesan
- Fresh basil or parsley
Instructions
- Preheat the oven to 260 C (500 F) with a pizza stone inside. Stretch dough to 30 cm (12 inch) round on a floured surface.
- Spread tomato sauce evenly, leaving a 1 cm (1/2 inch) rim. Sprinkle 150 g (5 oz) mozzarella, then reserve remaining cheese for later.
- Slide pizza onto the hot stone and bake 8-10 minutes until crust is blistered and cheese is bubbling.
- Meanwhile, parboil potatoes for 5 minutes, drain, and cool. This softens the interior and primes fries for crisping.
- Heat oil to 180 C (360 F) in a deep fryer or pot. Fry potatoes in batches 3-4 minutes until pale golden, drain, then double fry at 200 C (390 F) for 2 minutes until deep golden and crisp.
- Toss fries with salt, pepper, and a light drizzle of olive oil. Add a sprinkle of grated Parmesan while hot for umami and sheen.
- Remove pizza from oven, top with remaining mozzarella, then arrange fries over one half for a layered look, or pile them beside the pizza for contrast.
- Garnish with fresh basil or parsley, crack black pepper, and finish with a final dusting of Parmesan. Serve hot for best texture contrast.
Notes
- Soaking is key: Soak cut potatoes in cold water for 30 minutes to remove excess starch for crisper fries.
- Stone matters: A hot pizza stone produces leopard spotting on the crust for visual appeal.
- Double fry: Frying twice locks in a crispy exterior and fluffy interior.