Wings, pizza, fully-loaded nachos—that's all been done before. But the French Fry Pizza just might be the bold new frontier of game day gluttony you've been waiting for.
Marc Marrone, corporate executive chef at Tao Las Vegas, says he whipped up this unholy hybrid of porky pizza and crispy fries while brainstorming ways to make a gluten-free pizza that actually tasted good.
Marrone's Eureka moment happened when he decided to use fries from a canceled order at Tao for a pizza crust. (Though to be fair, Foodinese debuted a more basic version of French Fry-crust pizza last year.)
“It’s the ultimate comfort food—crispy potatoes, awesome melted cheese, zip from tomato sauce—and it's great for everyone to dig in and enjoy," Marrone says. “Most people think gluten-free foods are boring, but the French Fry Pizza gives us a way to indulge while being gluten-free.”
Not that you really cared, but good to know. Now here's how to make French Fry Pizza.
1 pound Frozen French Fries
¾ cup Whole Milk Mozzarella, like Polly-O or Galbani
½ cup Pizza Sauce (Recipe Below)
¼ cup Grated Pecorino Romano Cheese
¼ cup Italian Parsley, chopped
5-6 slices Prosciutto
10 – 12 slices Pepperoni
16 oz Can of San Marzano Tomatos, peeled
¼ cup Extra Virgin Olive Oil
¼ cup Basil
3 Tablespoons grated Pecorino Romano cheese
1 clove garlic, crushed and minced
Pinch of chili flakes
Pinch of Kosher Salt
Drain tomatoes of liquid and crush in a mixing bowl. Season with cheese, herbs, salt, olive oil and spices. Can store in refrigerator for up to one week.
Step 1: Bake frozen fries at 375 degrees for 18-22 minutes until crispy. Season with salt, pecorino cheese, and parsley. Arrange fries on an oven safe plate. (Note: You can swap frozen fries for homemade fries, waffle fries or tater tots.)
Step 2: Pour pizza sauce over fries.
Step 3: Cut mozzarella into 1/8-inch thick slices, tear into pieces and arrange on top.
Step 4: Add pepperoni.
Step 5: Sprinkle with Pecorino.
Step 6: Bake at 375 degrees for 10-15 minutes, until cheese is melted and pepperoni is crisp.
Step 7: Top with prosciutto, more Pecorino and parsley. Now put this thing out of its misery.