Irresistible Fried Pizza: A Crunchy Italian Delight
Alright, so let me tell you about this amazing dish that, gosh, just takes me back. Fried pizza… yes, you heard that right! It’s a little piece of Italy you can actually hold in your hands, and it’s crispy on the outside, warm and cheesy on the inside… Seriously, it’s like biting into a piece of happiness. Trust me, once you get a taste of this pizza fritta, you might just crave it every day. This little gem is perfect for cozy nights in, or even as a fun snack for friends. Just thinking about it makes my mouth water!
Why You’ll Crave It
- Texture heaven: a crispy exterior that just crunches when you bite in
- Picture the gooey cheese spilling out with each glorious bite…
- So versatile—fill it with almost anything you like!
- It’s fried—need I say more…
- Great for sharing—or maybe not, I mean, you might want it all to yourself!
The first time I made this, my family literally fought over the last one—it was that good!
What You’ll Need
- Strong white bread flour: 500g, you want that perfect dough texture
- Salt: 10g to keep things flavorful
- Dried yeast: 7g creates that lovely rise
- Sugar: 1 teaspoon to help the yeast work its magic
- Lukewarm water: 300ml, I’ll explain why in a minute…
- Olive oil: 2 tablespoons for richness in the dough
- Ricotta cheese: 200g, so creamy!
- Grated mozzarella: 100g, because who doesn’t love more cheese?
- Cooked ham: 100g chopped up nicely; feel free to swap for your fave!
- Fresh basil leaves: a handful for that fresh kick
- Salt & pepper: just a pinch to season everything nicely
- Olive oil for frying: enough for your pan to bubble…
Easy How-To
Make the Dough
Okay, first things first. In a big bowl, mix together that lovely strong white bread flour with a pinch of salt. Then, make a little well in the center and pour in your lukewarm water. You know, it shouldn’t be too hot or too cold, just warm to touch… then sprinkle the dried yeast on top. Give it a good mix until it starts forming into a dough. It’s a bit messy, but embrace it!
Knead Away
Next, plop that dough onto a lightly floured surface. Now, knead it for about 10 minutes. I know, it sounds like a workout, right? But, you’ll want that dough nice and smooth—when you poke it, it should spring back, which means it’s ready!
Rise and Shine
Put your kneaded dough into an oiled bowl and cover it with a damp cloth. Let it sit in a warm spot for about 1 to 2 hours. Watch it double in size—that’s the magic moment!
Filling Time
While your dough is rising, you can start preparing the filling. Mix together your ricotta, mozzarella, and ham—add some salt, pepper, and those fresh basil leaves. Just imagine that creamy, cheesy goodness…
Shape & Fill
Once the dough has risen, give it a good punch to release air. Divide it into pieces—about 100g each. Roll each piece into little balls, then flatten them into discs. Now, don’t forget to add a spoonful of that delicious filling right in the center. Pinch those edges closed, make sure they’re sealed tight!
Time to Fry
Heat that oil in a deep pan to about 180°C (350°F). Carefully drop those filled parcels in and fry until golden brown, about 3-4 minutes on each side. Just be careful, you don’t want to splash that hot oil on yourself… whoo! The smell is going to be heavenly, trust me!
Serve It Up
Once they’re done, lift them out and let them drain on a paper towel. A sprinkle of sea salt on top just makes it perfect. Serve ’em hot, maybe with a side of marinara for dipping…
Good to Know
- Using strong bread flour really helps get that fantastic texture, don’t skip it!
- Feel free to mix up the fillings to suit whatever you’re craving—think sautéed peppers or even spicy sausage…
- Watch that oil temperature, okay? Too low, and they become a greasy mess; too high, and they burn!
Serving Ideas
- Why not serve these at your next gathering? They’re perfect as finger food, trust me!
Top Tricks
- When you’re kneading, listen to some music—it totally makes it more enjoyable!
Frequently Asked Questions
Can I use store-bought dough?
Sure, if you’re in a hurry, that’s totally fine! Just keep in mind it might not be as fresh or fluffy.
What type of flour is best for pizza fritta?
Definitely stick with strong bread flour for that lovely stretchy texture. It’s like the secret ingredient!
How do I know when the oil is hot enough for frying?
If you drop a tiny piece of dough in and it sizzles right away, you’re good to go! But be careful, hot oil can be sneaky!
Can I bake the fritta instead of frying it?
Oh, you can… but the texture will be a bit different. Frying gives it that beautiful, crispy exterior.
How do I store leftovers?
Let them cool down completely and pop them in an airtight container in the fridge. They’ll be good for a couple days!
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So there you have it, my favorite little indulgence: fried pizza. It’s crunchy, savory, and just makes you feel warm inside, like a hug from an Italian grandma! Whether you’re having it as a snack or serving it at a party, I promise it’ll be a hit. Give it a try, and let me know how it goes!
