Pizzette fritte (Fried Pizza Rounds)
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Pizzette fritte (Fried Pizza Rounds)
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- pizza dough preferably homemade, One batch
- olive oil for frying
For the toppings:
- mozzarella cheese
- anchovy fillet
- marinara sauce
- oregano
- eggplant cut into small cubes and deep fried
- Salame cut into small dice
- basil fresh
Instructions
- All you need to do is to take some pizza dough, either homemade or store-bought, and form it into balls about the size of a golfball. You then flatten each ball out into small round, leaving a slight lip around its edges—or, as I mentioned in the post on calzoncini, you can use a tortilla press to do the job in much less time. In fact, I prefer the tortilla press as it will make the dough thinner than at least I can manage with my hands.
- As you form each round, fry it in hot oil until it is lightly browned on both sides, preferably olive oil but if that's too rich for you, vegetable oil, or a combination of the two, will do fine. Don't brown the dough too much, as it will brown further in the oven later on.
- As they are done, place them on a rack (or paper towels) to drain.
- Now it's time to get creative. You place these little fried pizza rounds on a cookie sheet and top them with whatever strikes your fancy—basically anything you'd put on a pizza, you can put on a pizzetta. A fried pizza round can also be made in bianco (without tomato) with cheese or other toppings.
- Once you've assembled your pizzette, drizzle them with a bit of olive oil and season with salt, then pop them in a hot oven (200C/400C) for about 5 minutes or so, just until they warmed through and the cheese (if any) has melted.
Notes
- The recipe for homemade pizza dough can be found at:
- http://memoriediangelina.com/2009/08/03/angelinas-pizza-casareccia/
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