La Pizza Fritta

Name: La Pizza Fritta
Yield: Makes 4
Cuisine: Italian
Ingredients: a few basil leaves; light olive oil, for frying; ½ batch (400 g/14 oz) risen pizza dough (preceding recipe); the remaining tomato from the preceding recipe, about ¾ cup, at room temperature; 200 g (7 oz) fresh mozzarella, at room temperature, in 1 cm (½ inch) slices

Preparation info

Makes
4

Difficulty
Easy

Appears in

Limoncello and Linen Water

By Tessa Kiros

Published 2012

About

Maybe we all look as good frying pizzas as Sophia Loren in the movie L’Oro di Napoli (The Gold of Naples)?

The cheese here doesn’t get cooked so it is worth trying buffalo mozzarella or burrata, a very creamy fresh mozzarella, if you can get it. Otherwise, use a good-quality fresh mozzarella. These pizzas are surprisingly light.

Ingredients

½ batch (400 g/14 oz) risen pizza dough (preceding recipe)
light olive oil, for frying

Europe
Italy
Pizza
Vegetarian
Mediterranean

Method

Divide the dough into 4 equal balls. On a lightly floured board pat each one out to a rough oval shape of about 20 x 15 cm (8 x 6 inches). Pour enough oil into a wide frying pan to cover the bottom.