I have not tried this yet, but I sure want to.
From The New York Times:
Read the full article here!Not long ago, toppings for pizza were becoming unbearably fancy — hoisin-slathered duck, or fontina and truffles — or just ridiculous (you’ve seen the ones with pasta?). Pizza threatened to become something other than pizza. Fortunately, that trend has reversed.
Nevertheless, it is still fun to innovate, or to adopt a pizza tradition you were not familiar with. My friend Ed Schneider, a sometime food writer and brilliant home cook, called me recently with a suggestion that sounded so good I tried it immediately: pan-fried pizza.
