📖 Instructions

1. First, let's tackle the arancini. Cook 2 cups of Arborio rice according to package directions. Once cooked, fluff with a fork and let cool completely. This is key; hot rice is a messy disaster!
2. In a separate bowl, mix 1/2 cup grated Parmesan cheese, 1/4 cup chopped fresh parsley, 1 egg (lightly beaten), and a generous pinch of salt and pepper. Gently fold this mixture into the cooled rice. Don't overmix!
3. Form the arancini: Shape the rice mixture into small balls (about 1-1.5 inches in diameter). They don't need to be perfect spheres; a little rustic charm is fine. You should get approximately 10-12 arancini.
4. Next comes the frying part. Heat about 1/2 inch of vegetable oil in a large frying pan over medium-high heat. Carefully place the arancini in the hot oil. Fry for 3-4 minutes per side until golden brown and crispy. If you have a deep fryer, that's an even better option. Don't overcrowd the pan – fry them in batches to ensure even cooking.
5. Use a slotted spoon to remove the arancini and place them on a plate lined with paper towels to absorb excess oil. Let them cool slightly.
6. Now for the pizza! Preheat your oven to 450°F (230°C). Roll out your favorite pizza dough (store-bought is perfectly acceptable!) to your desired thickness and shape. Transfer it to a baking sheet.
7. Spread a thin layer of your preferred pizza sauce over the dough, leaving a small border. Sprinkle some mozzarella cheese over the sauce.
8. Arrange the fried arancini evenly over the pizza. Add more mozzarella cheese on top of the arancini, and any other desired toppings (such as fresh basil).
9. Bake for 15-20 minutes, or until the cheese is melted, bubbly, and slightly golden brown, and the crust is nicely crisp. Keep an eye on it; ovens vary!
10. Once baked, remove from the oven and let cool for a few minutes before slicing and serving. Enjoy your Pizza Arancini!