Don't believe anyone who tells you a Monte Cristo sandwich is like a croque monsieur because it's not. A Monte Cristo sandwich is a ham/turkey and cheese sandwich dipped in an egg, flour and milk batter and deep fried. That sounds like typical greasy American diner fried food which can be very tempting to some but gross to me. I searched for a healthier version and found it in Saveur. The bread is French-toasted, then sandwiched with slices of ham, turkey and cheese and then pan-fried. Because the recipe said to press the sandwich while frying, the resulting sandwich tasted like the heavy compressed piece of French toast that it was. Disappointing so I won't give you the link to the recipe. Next is a totally thumbs up recipe.
I had leftover dough from the breakfast pizza yesterday and when he came home from school today, Wey wanted to make his own pizza. He said he would fry it and then grill it, according to page 59 of Jamie Oliver's 'Jamie's Italy'. The boy reads cookbooks at bedtime and has stored up many recipes to try. I was doubtful but didn't want to interfere with his culinary creativity/curiosity so I left him alone in the kitchen. A while later, he came to me with this:
Pizza fritta knocked my socks off (sorry, that's how I felt too Jamie except I wasn't even wearing socks)
This is pizza fritta, fried pizza. I thought it tasted better than baked pizza although it was oilier. The golden fried pizza bases looked like naan and yu ja gui but were pillowy soft. Absolutely delicious! According to Jamie, this is how the first pizzas were made: fried in a pan and then grilled to melt the cheese.
Just roll your dough on a lightly floured surface into a small piece (say hand-size) about 1/4"/0.5 cm thick, it doesn't have to be regular circle, let it rest 10-15 minutes and fry in 1/2 cup of oil in a small pan. Turn over afer 30 seconds and fry another 30 seconds, remove and place on a kitchen paper to catch the oil, then put on a baking tray. Smear each base with a spoonful of tomato sauce, top with (buffalo) mozzarella and dried oregano or basil leaves and put under a hot grill (Wey used the toaster oven grill) until the cheese is melted. Wey was resourceful and used whatever ingredients he found in the fridge. Thanks to Wey, I've discovered pizza fritta!