Pizza fritta, or fried pizza, has roots that stretch deep into the heart of Neapolitan culinary tradition. Originating from the streets of Naples, this delightful dish was a post-war creation meant to satiate the appetites of locals when resources were scarce.
Tomato, pesto and cheese...
Cheap and cheerful, it offered a way for vendors to deliver all the joy of pizza without the need for an oven, frying it instead in a pan. Today, pizza fritta has risen from its humble beginnings to become a celebrated street food icon in Italy and beyond, beloved for its crispy texture and versatile fillings.
Tomato, pesto and cheese...
Your kitchen can be the next stop on the pizza fritta journey with this simple yet delightful recipe. Whether you choose the savory richness of tomato and pesto topped with mozzarella and Parmigiano, or the creamy, salty goodness of ricotta and prosciutto, each bite brings a taste of Naples right to your doorstep.
Prosciutto, ricotta and pesto...
And why stop there? Inspired by my daughters’ adventurous tastes, I experimented with sweet versions like dark chocolate and bananas, and S'mores, complete with melty dark chocolate and gooey marshmallows. These fun twists not only taste fantastic but are also a hit with kids and adults alike.
Dark chocolate and banana...
I encourage you to roll up your sleeves and dive into the world of fried pizza. It’s a perfect project for a weekend cook-up or a unique twist on your next family night. Plus, it’s an exciting way to introduce everyone to different flavors and styles of pizza—far from your standard oven-baked fare.
Marshmallow and dark chocolate...
So, gather your ingredients, heat up some oil, and get ready to watch these doughy delights puff up and turn golden. It’s not just about making food; it’s about creating moments of joy that you and your family will remember every time you crave something a little different.
Ingredients:
(Make 4 pizzas)
My Multi-Purpose Pizza Dough, 4 Dough Balls / 150g Each
Grapeseed / Sunflower / Canola / Peanut Oil, For Frying
Tomato:
Tomato Sauce Homemade, For Spreading
Simple Pesto Homemade, 1 Heaping TBSP
Low Moisture Mozzarella, A Few Pinches
Parmigiano Reggiano, For Grating
Prosciutto:
Ricotta Homemade, For Spreading
Simple Pesto Homemade, 1 Heaping TBSP
Prosciutto, 1 Slice
Equipment:
Dutch Oven / Deep Fryer
Directions:
Please visit my “My Multi-Purpose Pizza Dough” page for the dough recipe.
Please visit my “Panzanella Salad” page for the simple pesto recipe.
Please visit my "How To Make Tomato Sauce" page for the recipe.
Please visit my "How To Make Ricotta" page for the recipe.
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.*
Tomato:
After shaping the pizza dough, spread a thin layer of tomato sauce onto the center of the pizza dough.
Top with the simple pesto, a few pinches of mozzarella and some grating of parmigiano.
Prosciutto:
After shaping the pizza dough, spread a thin layer of ricotta onto the center of the pizza dough.
Top with the simple pesto and prosciutto.
Fold the dough to make a 1/2 circle to cover the fillings completely,
Pinch to seal the edges completely.
Gently and carefully, drop the pizza dough into the oil away from you.
Baste the pizza with the hot oil and deep fry until golden brown on all sides.
Carefully transfer the pizza dough onto a wire cooling rack or a plate lined with kitchen paper to drain off excess oil.
Slice and serve immediately.
1 is never enuff...
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