Pizza Fritta (fried pizza) is a typical dish, not to say historical, of Neapolitan cooking, which derives from that way of preparing food properly called “poor” which was created by necessity, in a difficult period such as the postwar period.
Therefore, after having prepared the dough according to Neapolitan tradition, it is possible to proceed with the preparation of fried pizza.
The original recipe has simple ingredients as for the seasoning, in fact it is made of San Marzano tomatoes, mozzarella fior di latte and a sprinkling of grated Parmigiano cheese.
This dish, however simple, represents one of the products of excellence of Neapolitan enogastronomy.
- 800 gr (28 oz) of ready made pizza dough click here to read how to prepare the dough (a new window will open)
- 400 gr (14 oz) of S. Marzano peeled tomatoes (or Roma)
- Fior di latte mozzarella cheese to taste
- 8-12 basil leaves
- Extra-virgin olive oil to taste
- Salt to taste
- 1 onion and 1 garlic clove
- Peanut seed oil to taste
- Grated Parmigiano Reggiano cheese to taste
STEP BY STEP RECIPE
Take the dough and a kitchen spatula to cut out pizza balls.
Cut the dough considering that each piece should weigh about 60 grams (2.11 oz).
When you are done, roll out each ball using only your hands, as tradition dictates.
Remember that each pizzetta should have a diameter of about 8-10 cm (3.14-3.93 inches), with the edge thicker (cornice) and in the middle a little finer.
When you have rolled out all the pizzas, start preparing the dressing, which consists of a classic tomato sauce.
So sauté an onion, with a clove of garlic chopped very finely in olive oil.
As soon as they begin to “brown”, add the tomatoes and let them cook until the sauce has become thick and creamy.
If you want you can also give a light sprinkling of oregano.
Once it is cooked, remove the pan from the heat and begin cooking the dough.
Pour the oil into a frying pan.
Consider that the pizzas must be covered by about 3/4 of the oil for them to be cooked optimally.
Wait until the temperature of the oil reaches 180° (356 F), to make it easier you can also use a food thermometer.
Fry the pizzas in the skillet, letting it cook 2 minutes per side, or until lightly browned anyway.
Remove them from the heat by picking them up with food tongs so you don’t burn your hands.
Place them on several layers of paper towels, so that they get rid of the remaining oil.
Just leave them for a few seconds, so they don’t get cold, as they should naturally be enjoyed hot.
Take the previously prepared sauce with a spoon, spread it on the still hot pizza.
Take the fior di latte mozzarella, break it up with your hands, and arrange it on top of the pizzas.
With a teaspoon give a light dusting of Parmigiano cheese.
Finally garnish with a leaf of fresh basil, to embellish and give that delicious Mediterranean aroma.
Serve the fried pizzas still warm, and enjoy!