Pizza Fritta Recipes

PIZZA FRITTA

Steps:

• Make your dough, proving it for 1 hour, rather than overnight, and your Hero tomato sauce. When the time's up, divide the dough into 12 balls on a flour-dusted surface, dust them with flour, cover with a clean damp tea towel, and rest for 10 minutes.
• One at a time, press out a ball of dough with your fingers, stretching and flattening it into a 15cm round. Finely grate the Parmesan and beat with the ricotta, then add a heaped spoonful to your dough round. Tear over a little mozzarella, season, push a few basil leaves into the top, then fold over the dough to seal the filling inside. Press down to stick, twisting and tucking the dough, if needed, like pizza ravioli! Repeat.
• Heat the vegetable oil in a large, sturdy pan over a medium-high heat. Drop in a cube of potato and when it's golden and rises to the surface, the oil is ready. I'm not a lover of deep-frying but it does give the best results here - please be careful. Working in batches, lower in two fritte to cook for 1½ minutes on each side, or until golden. Remove to a plate lined with kitchen paper to drain, then let the oil come back up to temperature before adding the next two. Warm the tomato sauce and serve on the side for dunking. Sprinkle more fresh basil leaves over the fritte, to serve.

PIZZA FRITTATA

Steps:

• Preheat oven to 425°. In a large oven-proof skillet over medium heat, heat oil. Add onions and garlic and cook until tender, 5 minutes, then add spinach. Cook until wilted, 2 to 3 minutes, and season with salt.
• In a large bowl, whisk together eggs, oregano, and milk and season with salt and pepper. Pour eggs over vegetables in skillet and cook until edges are cooked, 4 to 5 minutes.
• Top with cheese and pepperoni and transfer to the oven to bake until eggs are cooked through, 5 to 6 minutes more.

FRIED CALZONE (PIZZA FRITTE)

Steps:

• For the dough: Mix together the flour, salt, oil, yeast and 4 1/3 cups room temperature water in a stand mixer for 25 to 30 minutes. Turn out into a large bowl and let rise 4 to 6 hours.
• For the pizza fritte: Stretch out one 10-ounce piece of dough (save the remainder for another use). Place ricotta in center, then salami on top, followed by olives, sauce and mozzarella. Fold over dough to make a pocket and close. Seal shut.
• Preheat some oil in a deep-fryer to 350 degrees F. Fry the pizza, turning to make sure both sides cook evenly, until golden and heated through, 3 to 5 minutes. Place on a plate and top with sauce, basil and Parmesan.

EASY FRIED DOUGH (PIZZA FRITTE)

Steps:

• 1. Pour about 1" of oil into frying pan, and heat to medium-high. (A tip for knowing when your oil is ready: tear off a tiny piece of bread and when it floats to the top and has bubbly sides it's ready. You don't want it sinking to the bottom.)
• 2. Place dough on floured board and press down to even out a bit. Cut into 8 equal pieces. Put a little flour on your hands (so the dough won't stick) and gently stretch out the dough as far as it will go, without ripping it.
• 3. Carefully place into the hot oil, cook about a minute (goes fast) or until the side down is golden, then turn over and brown the other side. (Never leave the stove when you're frying something. I learned the hard way, and burned down my first house. Yeah, true story!)
• 4. Use tongs to remove onto a paper towel or brown paper bag, to drain off any excess oil. Immediately sprinkle on cinnamon sugar or powdered sugar or spread on some butter, and various other toppings, if desired. Serve warm.
• 5. Your choice of toppings are endless: Powdered sugar Granulated sugar Cinnamon sugar Butter Jam Honey

PIZZA FRITTA (FRIED PIZZA DOUGH)

Steps:

• Heat oil in frying pan.
• Break off ~2" pieces of dough.
• Place in hot oil, cook until done (around 3-5 min and turning once).
• Place on paper towel and let drain (1 min).
• Sprinkle with granulated sugar.
• Cut open and place in a teaspoon of jelly (optional), or just eat them as is.
• --OR--.
• Do not add sugar/jelly - let cool and just cut open place sauce/cheese/meat/whatever inside then bake in oven for ~3-5min (until done). It's like having an extra good hot pocket LOL.

ITALIAN PIZZA FRITTA FRIED DOUGH

Steps:

• Mix until dough forms a smooth dough and if still sticky add a little more flour by a tablespoon at a time.
• Place in a bowl, cover with a towel that has been dampened and wait until double in size as it rises.
• Stretch out around two tablespoons of dough into a circle poking a hole in the center like a doughnut or shape into small round balls.
• . Place on a cookie sheet, lined with floured parchment paper.
• In the meantime, heat the oil in a fry pan, on medium-low heat.
• Place a little piece of dough, (the size of a dime) in the oil to see if it sizzles and it hot enough.
• Place the stretched out the dough or dough balls, into the oil and fry on both sides until golden brown.
• Take out of oil when done, place on paper towels to drain oil.
• Sprinkle with regular white sugar, powdered sugar or flavored sugar such as cinnamon and sugar.

FRIED BREAD DOUGH (OR PIZZA DOUGH)

Steps:

• Cut off a piece of dough, and roll it out on a well floured surface. I usually make them about the size of the frying pan I'm using.
• Heat some olive oil in a frying pan, over medium high heat (it doesn't need to be non-stick.) Make sure the pan is very hot, then place the dough in the pan.
• It will begin to rise, and bubbles will appear. Once it is golden brown underneath, turn it over.
• When golden brown on the second side, remove to a paper towel lined plate. Repeat with remaining dough.

PIZZA FRITTA - ITALIAN FRIED PIZZA

Steps:

• Heat up the passata in a small saucepan along with the garlic and olive oil. Simmer for a few minutes for the flavours to infuse, then switch off the heat. Note: Skip this step if you want to use plain passata.
• Sprinkle flour over a clean work surface and your fingers, then portion out pizza dough into pieces roughly the size of your fist. Flatten and stretch the dough out into rough circles around 1 cm / 0.4 inch thick and 10-15 cm / 4-6 inch wide.
• Pour vegetable oil into a small frying pan until it's just covering the bottom of the pan by about 0.5 cm / 0.2 inch. Heat through. Test with a wooden chopstick or toothpick and when bubbles form on the tip, it's ready to start frying.
• Stretch each piece of dough out again just before cooking so it cooks evenly. Fry each piece separately for 1 minute per side until golden brown and puffy. Drain on paper towel.
• Top fried dough with quick pizza sauce or passata, mozzarella / bocconcini and fresh basil leaves or your chosen pizza toppings. Garnish with freshly grated parmesan.