AI-generated image
Pizza fritta
Neapolitan fried pizza parcels with ricotta, provola and tomato
Pizza fritta is the street-food pizza of Naples: a disc of pizza dough folded over a filling and fried in hot oil until puffed and blistered, sold from kiosks in the Spanish Quarter and around Via dei Tribunali. It became popular after the war, when wood ovens were scarce and a pan of oil was all many cooks had. The classic filling has ricotta, smoked provola, tomato and pepper; pork crackling (cicoli) is often added, but not here. Chef's tip: seal the edge by pressing with your fingertips, not a fork, and leave a 2 cm border; a well-sealed parcel puffs like a pillow instead of bursting.
- Total time
- 50 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the dough
For the filling
To fry
Method
0/8 doneStep 1: Mix 14 oz strong white flour or Italian 00 flour and ⅛ oz instant dried yeast in a bowl, add 1 cup lukewarm water and stir to a shaggy dough, then add ¼ oz salt. Knead for 10 minutes until smooth, soft and slightly tacky.
10 minStep 2: Cover and leave in a warm place for 1½–2 hours, until doubled.
100 minStep 3: Divide into 4 balls, cover and rest for 20 minutes so the dough relaxes.
20 minStep 4: Mix 9 oz ricotta, 1 oz Parmigiano Reggiano and ½ tsp black pepper. Have 5 ½ oz smoked provola or scamorza and ½ cup tomato passata ready.
Step 5: On a floured surface, press each ball into a 20 cm circle with your fingertips. Spread a quarter of the ricotta over one half, leaving a 2 cm border, add a quarter of the provola and a tablespoon of passata.
Step 6: Fold the empty half over to make a half-moon and press the edges firmly together. Common mistake: overfilling or wetting the edge with sauce; it will open in the oil.
Step 7: Heat 4 ¼ cups sunflower or peanut oil in a wide, deep pan to 350°F (a scrap of dough rises and sizzles at once). Fry one at a time for 2–3 minutes, spooning hot oil over the top so it puffs, then turn and fry 1–2 minutes more until deep golden all over.
5 minStep 8: Drain on kitchen paper and serve straight away, spooning the rest of the warm passata on top if you like. Warn everyone: the filling is very hot.
Nutrition per serving
- Calories
- 690 kcal
- Protein
- 26 g
- Carbs
- 82 g
- Fat
- 28 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pizza fritta take?
- About 50 minutes in total: 30 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of tomato passata?
- Chopped tomatoes, blended smooth.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Hot pizza gravy
A big batch of spicy pizza sauce with fresh oregano, thyme and basil, plus ginger, garlic and green chilli for an Indian-style kick. The tomatoes are cooked down, strained and simmered until thick, so the sauce won't make the base soggy. Freeze it in portions for quick pizzas, or use 2 tsp dried herbs in place of fresh.
Boiled pasta
The basic method for any dried pasta, from penne to spaghetti. A large pan of salted boiling water keeps the pasta from sticking, and you cook it only until just done, with a little bite left. Use it in salads, bakes or with any sauce.
Pasta and eggplant
Rigatoni tossed in a thick tomato sauce with soft aubergine, celery and garlic, with an optional splash of brandy for depth, and topped with grated cheddar.