Ever since I saw more and more chefs and pizzaiolo pushing out pizza fritter (or fried pizza), I become more confident as I had said in my previous post. I drew my inspiration from mainly Roberto Caporuscio of Kesté Pizza & Vino and Franco Pepe of Pepe in Gani. Yes, I added them to my pizza bucket list (and yes again, I do have a pizza bucket list and I think it is about time I give that list an update).
Pizza Fritta originated in Naples, Italy. The exact name is actually Montanara Starita, which is fried pizza dough topped with tomato sauce, fresh mozzarella and basil. It is kinda like a Pizza Margherita. Like Roberto Caporuscio, I like to broil the pizza in the oven to melt the cheese.
As Sean Sherman, author of James Beard award-winning cookbook: The Sioux Chef’s Indigenous Kitchen, had said, fried bread/dough contributes to diabetes and obesity, I wouldn’t recommend eating this on a daily basis. Everything in moderation. But for now, let’s enjoy this pizza fritter.
Ingredients:
Inspired by Roberto Caporuscio and Franco Pepe
(Make 4 pizzas)
My Multi-Purpose Pizza Dough, 4 Dough Balls / 150g Each
Rapeseed / Sunflower / Canola / Peanut Oil, For Frying
Tomato Sauce Homemade. 4 Heaped TBSP
Fresh Mozzarella Freshly Shredded, A Few Pinches
Fresh Basil Coarsely Chopped, A Handful
Equipment:
Dutch Oven / Deep Fryer
Oven
Directions:
Please visit my “How To Make Tomato Sauce" page for the recipe.
Please visit my “My Multi-Purpose Pizza Dough” page for the dough recipe.
Preheat the oven to the highest temperature setting or set it to broil.
If you have baking steel, use it.
If not, you can use an inverted baking tray.
Prepare a dutch oven or a deep fryer with at least 4 inches of oil.
*Insert a wooden chopstick into the oil. If bubbles are forming around the tip of the chopstick, the temperature of the oil is ready.*
After shaping the pizza dough (as shown in the recipe video), gently and carefully, drop the pizza dough into the oil away from you.
Deep fry until the bottom is golden brown.
Carefully flip the pizza dough.
Deep fry until golden brown on the other side as well.
Carefully transfer the pizza dough onto a wire cooling rack or a plate lined with kitchen paper to drain off excess oil.
Spoon and spread the tomato sauce over the pizza dough.
Top the pizza off with a few pinches of fresh mozzarella.
Wack into the oven and broil until the cheese has melted.
*Keep an eye on it, as the pizza will get burned very fast.*
Carefully remove from the oven and transfer onto a serving plate.
Garnish with some basil.
Slice and serve immediately.
Repeat the steps for the remaining pizza.
Cwispy, chewy and mama mia...
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