Deep-Fried Pizza

A filled dough parcel fried rather than baked, sealed completely so the oil stays out.

Pork. Not vegetarian — contains pork, ricotta whose rennet the source does not name.

Ingredients

Dough

• 500 g strong white flour
• 320 ml water
• 7 g dried yeast
• 10 g salt

Filling

• 300 g ricotta, drained
• 150 g provola, diced and patted dry
• 100 g salami, chopped
• black pepper

• 1.5 litres sunflower oil, for deep frying, which is poured off
• 200 g passata, warmed, to serve

Method

1. Mix the dough, knead 10 minutes, and prove 2 hours.
2. Divide into six, shape into balls and rest 30 minutes.
3. Mix the drained ricotta, provola, salami and pepper.
4. Flatten each ball to a 20 cm disc, put filling on one half, fold over and press the edges, then fold the rim over itself and press again.
5. SEAL IT TWICE AND CHECK EVERY CENTIMETRE. A pizza in an oven that leaks loses a little cheese; one lowered into hot oil that leaks fills with oil through the gap and is ruined, and the oil spits dangerously.
6. Heat the oil to 180C and fry one at a time for 2 minutes a side, spooning oil over the top, until deep gold and puffed.
7. Drain on a rack and pour the oil off once it has cooled.
8. Serve with the warm passata spooned over, not inside — tomato in the filling makes it wet and wet filling is what splits a seam.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Italy · All recipes