Fried Cheese Pizza Recipe

Brenda Hulin created this spin on fried goat cheese salad that is both highly unusual and a lot of fun.


 If you are making this recipe for kids, you might want to consider using fried mozzarella sticks instead of the intensely flavored goat cheese, which isn’t for everyone.

This recipe will yield two 12-inch pizzas.


1-1/2 pound log of Chevre, very well chilled

2 eggs

1/4 cup half-and-half

2 cups seasoned dry bread crumbs

Oil for frying

1/2 cup recipe California Thin Crust dough

2 tablespoons olive oil

1½ cups Slow-Simmered Tomato Sauce

3 cups shredded mozzarella cheese


1. Slice Chevre into twelve even rounds. Whisk together eggs and half-and-half in a shallow bowl. Pour bread crumbs onto a plate. Dip cheese rounds into egg mixture, then coat with crumbs.

2. Pour about 2 inches of oil into a large, deep skillet and place over medium-high heat. When oil is hot, fry cheese quickly, a few slices at a time. Slices are done when coating turns a toasty brown. Set fried slices on paper towels to drain.

3. Coat two 12? pizza pans with olive oil. Roll out or press dough into pans to cover the bottoms. Spread 3/4 cup pizza sauce over each pizza, then sprinkle each pizza with 1½ cups mozzarella.

4. Bake pizzas in a preheated 400° oven for 10 minutes. Add six fried cheese rounds to each pizza, allowing one round per slice. Continue baking pizzas for another 5 to 10 minutes or until crust is browned.


Posted by M Dee Dubroff, on April 15, 2013 at 9:00 AM