Mark Bittman of the "famous" Sullivan bakery no knead bread had recipe last week in the NYT for fried pizza. Husband and I tried it last night and it's pretty darn good! Things we learned: When flipping after the bottom has browned, let the 2nd side brown nicely before adding toppings, go light on toppings -we probably used a little too much sauce. The sauteed fresh mushrooms and onions were a good choice of topping. We also ued the whole milk mozzarella and sliced it too thick. Thinner slices would have been better. We did end up sliding it out of the fry pan and onto a hot stone under the broiler for a few minutes to melt the cheese and brown it a bit. All in all, quite a tasty recipe - we will definately try it again! Here's the link to the NYT article:

http://www.nytimes.com/2007/11/07/dining/07mini.html

Enjoy!

Trish