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A Classic Pizza Bred in the Southwest

June 09, 1988

Navajo Fry Bread Pizza is a dish that is inspired by the wonderfully thin, slightly crunchy fry breads of the American Southwest. Just what the name implies, fry bread is a simple flour, salt, baking powder dough which is kneaded and quickly fried in a small amount of sizzling oil.

It's used here as a pizza crust. The savory topping starts with sharp Cheddar cheese, then goes traditional with a generous amount of finely chopped black olives.

Heat under the broiler until bubbly, cut into wedges, and serve with a favored salsa.


2 1/4 cups flour

1 1/2 teaspoon salt

1/2 teaspoon baking powder

1 cup warm water


4 cups shredded sharp Cheddar cheese

1 1/3 cups finely chopped black olives

Prepared green chile salsa

Combine flour, salt and baking powder in bowl. Stir in water until dough forms. Turn out onto floured board and knead about 5 minutes, using extra flour to form smooth dough. Separate dough into quarters, then let rest 5 minutes for easier handling.

Pat and stretch dough into 4 (6- or 8-inch) circles. Poke small hole through center of each. Fry rounds one at a time in 1/4-inch sizzling oil in skillet about 1 minute per side, or until browned. Top each round with 1 cup cheese and 1/3 cup olives. Place under broiler 2 to 3 minutes or until cheese is bubbly and hot. Spoon 2 to 3 tablespoons salsa over each round and cut into wedges to serve. Makes 24 to 32 wedges.

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