The typical Neapolitan snack “Pizza Fritta” – “Fried Pizza”. An Italian recipe for 5-6 persons in 3 steps.
THE SPECIAL TOMATO FROM THE AMALFI COAST
We are happy that you found this delicious recipe! You are looking for new ways to cook your pizza and your tomatoes? We see it as inspiration how to cook and prepare food with tomatoes in a new way. We present you here a traditional and ancient Italian tomato from the Amalfi Coast (close to Naples in Southern Italy). This tomato is cultivated throguh a special project – we save this special type of Italian tomato for the environment and people of the region.
This recipe represents an opportunity for happy owners of a jar of exactly this RE FIASCONE tomato. This video was produced in context of our partnership with the Pizzeria No.900 from Quebec, Canada. The tomato jars you can see in the video are the ones available in their pizzerias for sale to their customers. Through this and their usage of the tomato RE FIASCONE on their pizza “Margherita Antica”, they have been a very important partner in this project to keep going our activities in the Amalfi coast.
THE HISTORY OF PIZZA FRITTA
Here we present you a recipe of a variation of “pizza fritta” (meaning fried pizza), also known as “Montanara” – a variation which is typical for the mountainous regions around Naples.
PIZZA FRITTA is a Neapolitan invention and became a symbol of the city. Outside of Italy it became known for the movie with Sophia Loren (she plays a very typical fried pizza cooker). It is served in the many bars of Naples, eaten as a small lunch snack or appetitzer before lunch or dinner. In the houses of the Neapolitans, it is prepared and served for occasions with guests, for either lunch, dinner, or “aperitivo” (a small snack before lunch or dinner, sometimes accompanied by a glas of homemade wine).
– THE DOUGH:
800g white flour (wheat)
480g water (temperated)
5g brewer’s yeast (fresh or in powder)
– THE TOPPING
500g of tomato sauce “Re Fiascone”
80g of Grana Padano or Parmiggiano Regiano cheese, grated
5g of oregano
1 piece of garlic
Basil leaves for garnishing
– DOUGH MAKING
• Put a third of the flour on a side in a bowl
• add the water in the bowl
• add salt; and dissolve it in the water
• mix and knead the dough
• add the rest of the flour
• take part of the water and dissolve brewer’s yeast in it apart
• add dissolved brewer’s yeast
• add rest of the flour stepwise
• and knead the dough thoroughly until it’s homogeneous and has a smooth surface
• form a ball by kneading some air in from the bottom
• cover it with a wet kitchen towel and let it rest for approximately 4 hours
– AFTER 4 HOURS – FORM THE “PIZZELLE” (small pizzas)
• Prepare the clean kitchen table with some flour to make small balls that will later become the “pizzelle”
• take small pieces from the dough (approximately 50g each) and form the balls by delicately pressing the dough through your thumb and your first finger – if necessary, do it a couple of times each ball
• be careful to maintain the leavening and not compress the dough
• continue for the whole dough. you will have approximately 25 balls
• cover the balls this time with a DRY towel and let them rest for another 2 hours
– AFTER 2 HOURS – PREPARING THE TOMATO SAUCE AND GARNISHING THE PIZZAS
• smash a peeled clove of garlic and fry it in a pan with hot olive oil until it is slightly brown
• remove the garlic
• Add the tomato sauce from the jar
• Add oregano and salt and let it cook for approximately 15 min. Stir regularly.
• Prepare the pan for the pizza frying. Add sunflower seed oil.
• Prepare the small pizzas. Take the balls, flatten them gently, and stretch them gently when needed. Make some small holes in the pizzella with a fork
• Fry the pizzas for 1-2 minutes and press them in the middle with a spoon while frying
• Turn them in the meanwhile to fry thoroughly and take them out when they are well cooked and start changing colour.
• Garnish the ready fried pizzas while still hot with tomato sauce, grated cheese and basil
SERVE AND ENJOY THEM HOT!
MORE INFORMATION: WWW.REFIASCONE.IT