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1
For bread dough: Place flour, salt and sugar in a bowl.
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2
Fold salt in once to accommodate yeast later.
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3
Melt shortening and butter.
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4
Scald milk--must be cooled before added or be lukewarm.
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5
Add yeast and fold once, then make a well into flour mixture and add melted fat and milk.
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6
Make a dough.
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7
Rest dough for few minutes at room temperature to allow yeast to multiply.
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8
When dough has risen twice the size, you can punch down lightly and then begin kneading.
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9
Knead dough until when you you break a piece and stretch it does not tear.
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10
Put to proof (fancy term for putting the dough to rise and level after molding shapes).
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11
Mold dough into round mini's just the size to fit your skillet and have space for flipping the dough (I divided mine into 2).
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12
In a skillet (non-stick, optional) put oil to heat then combine all the topping ingredients and saute for 2.5 minutes.
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13
Prepare pan for frying the dough (first I recommend you use non-stick or the regular pan is just fine).
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14
Ensure the pan is clean, then add pinch of salt and shortening, then use a pastry brush to brush salted fat evenly including sides.
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15
Put pan to heat on medium flame.
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16
When heated, add the 1 dough to pan.
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17
When the bottom of the dough begins to turn golden brown, flip the dough over.
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18
Brush with melted fat and then add some of the topping.
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19
Cover the pan with cover for 2 minutes.
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20
Gently remove your pizza from the pan.
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21
Repeat this step with the other(s).
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22
Serve warm or cold if desired.
