Pizza Donuts - Savory Italian Recipe
User Reviews
5
Pizza Donuts - Savory Italian Recipe
Description
Pizza Donuts - Savory Italian Recipe uses a pizza dough base made from fine flour, water, yeast, olive oil, and salt, mixed and kneaded until smooth and elastic. The dough is rolled out, cut into rounds, and allowed to rise slowly in the refrigerator to develop flavor and texture. Each doughnut-shaped piece is deep fried in light olive oil at a controlled temperature until golden-brown. After frying, an indentation is made to hold a bright sauce made from blended San Marzano tomatoes, seasoned lightly with salt and drizzled with extra virgin olive oil. Fresh basil leaves add aromatic freshness, and grated aged Parmigiano Reggiano cheese can be added for a savory umami boost.
The frying method gives the pizza donuts a crisp outer layer while maintaining a soft and light crumb inside, mimicking the appeal of classic Italian pizza flavors in a handheld fried snack. The use of quality ingredients like “00” flour and San Marzano tomatoes enhances the authenticity and texture of the final product.
These pizza donuts can be served warm as an appetizer or snack. They pair well with a simple salad or can be enjoyed alongside other Italian-style dishes. They offer a textured contrast with the crispy fried dough and fresh tomato basil topping, giving a unique twist on traditional pizza flavors.
A few hours or overnight resting time in the refrigerator allows better dough development and easier frying. Using aged Parmigiano Reggiano cheese adds complexity but can be omitted for a vegan version. Ensure the oil temperature is maintained to fry the donuts evenly without absorbing too much oil.
Ingredients
Pizza Dough:
- 3 ½ cups flour all purpose will work, but for best results use the double zero flour, Italian type “00”
- 9 oz water (cold)
- 1 ½ Tbsp extra virgin olive oil
- 1 tsp yeast dry
- 1 tsp kosher salt (or sea salt)
- ⅛ tsp sugar (a pinch)
- olive oil as needed for frying, light
Topping:
- ½ cup whole peeled tomatoes blended, San Marzano DOP variety
- ⅛ tsp salt
- ¼ tsp extra virgin olive oil (a drizzle)
- 9 leaves sweet basil (fresh)
- 2 Tbsp Parmigiano Reggiano cheese grated- 36 month aged Parmigiano Reggiano, omit to keep vegan
Instructions
Make the dough:
- Dissolve the yeast in the water in the mixer bowl with the pinch of sugar. Add the flour and mix.
- After all the flour is absorbed, add the salt and oil. Mix for about 20 minutes at a moderate speed until the dough has a smooth texture.
- Cover the bowl and leave to rise until doubled in size.
- Put the dough onto a floured surface. Knead gently then flatten until about 1/2" (1.3 cm) thick. Cut with a sharp doughnut cutter and place on squares of parchment paper on a tray. Cover with cling film and put in the refrigerator until the balls double in size (this can take a few hours, even overnight). Remove from the fridge 15 minutes before you want to fry them.
Make the donuts:
- Heat light olive oil to 350°F (170°C) in a deep pot or wok and deep fry the donuts until they are golden on all sides; remove and place on a paper towel lined tray. Press down in the center of the fried pizza to make an indentation to put the sauce into.
- Mix the tomato sauce with salt and extra virgin olive oil.
- Serve the pizza donuts with a spoonful of tomato sauce, a leaf of basil (and grated 36 month aged Parmigiano Reggiano if you like).
Notes
- For best results, use Italian “00” flour to achieve the ideal dough texture.
- Allow the dough to rise slowly in the refrigerator overnight or for several hours to develop flavor.
- Heat the oil to around 350°F (170°C) to fry the donuts evenly until golden.
- Press an indentation in the fried donuts to hold the tomato sauce and toppings.
- Using 36-month aged Parmigiano Reggiano adds richness but can be omitted for a vegan option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Serving | 1 donut | |
| Calories | 240kcal | 12% |
| Carbohydrates | 39g | 13% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 1mg | 0% |
| Sodium | 322mg | 13% |
| Potassium | 148mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 1291IU | 26% |
| Vitamin C | 5mg | 6% |
| Calcium | 67mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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