How to Make Crispy Pizza Dough Tostadas

Mexican tostada meets Italian pizza in this epic mashup of food titans. The result? Fried pizza dough. Heaps of pesto-sautéed grape tomatoes and spinach add layers of flavor and texture to the cheesy tostadas. Of course, a dinner this good needs an equally sensational side: creamy, basil-infused street corn is just the ticket.

6 ounces grape tomatoes
¼ ounce basil, divided
⅛ ounce oregano
1 tablespoon flour
1 2ounces pizza dough
3 ounces shredded mozzarella cheese, divided
2 cups corn
1½ ounces mayonnaise
3 tablespoons grated Parmesan cheese
2 ounces baby spinach
2 tablespoons pesto

You’ll Need
¼ cup + 1 tablespoon olive oil
kosher salt
black pepper
rolling pin (optional)
12″ large nonstick pan with lid
10″ medium pan
aluminum foil

Recipe Tips
When you roll it out, pizza dough tends to shrink back. Keep going, being sure to apply pressure consistently. If you have trouble, let it temper at room temperature for 5 minutes before continuing.

When frying your pizza dough, make sure the oil is very hot—the tostadas should sizzle when they hit the pan. If not, wait for it to heat up a bit more, then try again. The second batch may cook quicker than the first since the oil’s already hot.

1. Prepare Ingredients
Rinse all produce. Halve tomatoes. Roughly chop basil and oregano leaves, keeping separate, and discard stems.

2. Roll Out Dough
Sprinkle flour onto a clean, dry surface. Divide pizza dough into 4 equal pieces. Using a rolling pin or the heels of your hands, roll and stretch each dough into a round shape, about ⅛-inch thick (see Recipe Tip).

3. Fry Pizza Dough Tostadas
Heat 1 tablespoon olive oil in a large nonstick pan over medium high. When oil is shimmering, reduce heat to medium. Add 2 doughs and fry until browning on bottom, 5 minutes (see Recipe Tip). Flip, add half of mozzarella, and cover to melt cheese, 5 minutes more. Transfer to a paper towel-lined plate and cover with foil. Repeat with remaining doughs and remaining mozzarella, adding another 1 tablespoon olive oil between batches.

4. Make Italian Street Corn
While tostadas fry, heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add corn and sauté, stirring, to warm through, 2-3 minutes. Transfer to a large bowl. Stir in mayonnaise, Parmesan, oregano, half of basil, 1 tablespoon olive oil, ⅛ teaspoon salt, and pepper as desired to combine. Set aside and cover with foil to keep warm.

5. Sauté Vegetables
Wipe pan from corn clean and add 1 tablespoon olive oil over medium-high heat. When oil is shimmering, add spinach, tomatoes, and remaining basil and sauté, stirring, until spinach is wilted, 2-3 minutes. Stir in pesto. Season with ¼ teaspoon salt and pepper as desired. Remove pan from heat and set aside.

6. Plate Pizza Dough Tostadas
Top pizza dough tostadas with sautéed vegetables. Enjoy with a heap of Italian street corn and dig in!


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