Pizza Fritta (Fried Pizza) - with 2 toppings!

Pizza fritta is fried pizza dough topped with your favourite pizza toppings. Crisp, golden and puffy on the outside, they’re soft and chewy inside and utterly delicious.

📝 Ingredients

• 3/4 cup + 1 tablespoon warm water ((200ml))
• 1 1/4 teaspoons instant yeast
• 1 teaspoon sugar
• 260 g bread flour ((2 cups / 9.1oz))
• 3/4 teaspoon salt
• 3 teaspoons olive oil
• 1 cup neutral flavoured vegetable oil, like canola oil
• 1 batch homemade pizza sauce (or 3/4 cup store bought)
• 2 small balls of fresh mozzarella, sliced thinly
• Fresh basil leaves
• 6 slices prosciutto
• 1/2 cup basil pesto
• 1/2 cup smooth ricotta
• 6 olives, pits removed, sliced
• pinch of salt and pepper
• Rocket leaves (arugula)

👨‍🍳 Instructions

1. 1FOR THE PIZZA DOUGH:Combine the warm water, sugar and yeast in a small jug and whisk to combine. Set aside for 5 minutes until it starts to look puffy.
2. 2In the bowl of a stand mixer with dough hook, add the flour, salt and olive oil. Pour in the yeast mixture and give it a rough mix with the dough hook until it starts coming together.
3. 3Knead on low setting for 3 minutes.
4. 4Rub a little oil on your hands to make handling the dough easier. Lightly oil a medium bowl and place the dough in, flipping until it's lightly oiled all over. Cover with plastic wrap and sit in a warm place until it has doubled in size – see notes.
5. 5After it has risen, remove the plastic wrap and gently turn it out onto a lightly floured work surface. Cut the dough into 6 even pieces Use your fingers to shape it into a circle, roughly 13cm / 5 inches. If it's sticking to your hands just gently drop it in the flour.
6. 6Rub a little flour over the backs, then place the disks of dough flour side down onto a large baking paper covered baking sheet and let them sit for another 15 minutes to prove.
7. 7Preheat the oven to warming temperature. Line a medium baking tray with paper towel and place it inside the oven ready for keeping your pizzas warm.
8. 8In a deep non-stick skillet / frying pan, heat the oil over medium high heat. The oil should be about 8mm/⅓ inch deep. It’s hot enough when you dip the end of a wooden spoon in it and it bubbles.
9. 9Place a piece of dough (or up to 2-3 depending on the size of your pan) into the hot oil and fry until golden brown underneath - 1-2 minutes. Use tongs to turn them, and repeat on the other side. Transfer to the paper towel lined tray in the warm oven while you do the second batch.
10. 10FOR THE MARGHERITA TOPPING (or filling, see notes):Heat the pizza sauce in a small saucepan until hot.
11. 11Slice the mozzarella if you haven’t already and prepare your basil leaves.
12. 12Spread a tablespoon of hot sauce over each pizza fritta and immediately top with mozzarella slices and basil. Serve immediately.
13. 13FOR THE PESTO & PROSCIUTTO TOPPING (or filling, see notes):Spread 1 tablespoon of the ricotta over each pizza fritta followed by the pesto.
14. 14Top with a piece of prosciutto, letting it fall into a little pile then scatter over olives and rocket leaves.
15. 15Please take a moment to leave a comment & rating. It's appreciated and so helpful.