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Pizza fritta
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Total Time:
1 hour
Try this ancient Naples street food: Pizza fritta. Crispy outside, creamy inside. Customize with your favorite fillings.
Ingredients:
  • 1 x Neapolitan pizza base recipe
  • 1 x Hero tomato sauce
  • Tipo 00 flour for dusting
  • 100 g Parmesan cheese
  • 500 g quality ricotta cheese
  • 400 g mozzarella cheese
  • 1 bunch of fresh basil (30g)
  • 2 litres vegetable oil for frying
Instructions:
  • Prepare the dough and let it proof for 1 hour. While it's proofing, make the Hero tomato sauce. Once the dough is ready, divide it into 12 balls on a floured surface, dust with flour, cover with a damp tea towel, and let them rest for 10 minutes. Press out one dough ball into a 15cm round using your fingertips. Mix Parmesan and ricotta together, spoon a generous amount onto the dough, top with mozzarella, basil, season, then fold over and seal. Repeat for remaining dough balls. Heat vegetable oil in a pan until a potato cube turns golden. Fry the fritte in batches for 1½ minutes on each side until golden brown. Drain on paper towels and keep warm. Serve with warmed tomato sauce for dipping and sprinkle with fresh basil leaves. Be cautious when deep-frying.

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