By David Rocco’s Dolce Vita 

Pizza Fritta Ingredients

To fry the dough:

– 450g pizza dough (1lb)
– Extra virgin olive oil for frying

To make the tomato sauce:

– 1/4 cup extra virgin olive oil for sauce (50ml)
– 2 cloves garlic, cut into chunks
– 350g crushed tomatoes (12oz)
– Fresh basil, torn
– Salt to season
– Freshly grated pecorino cheese (sheep’s milk cheese)

DIRECTIONS

In a saucepan, heat up extra virgin olive oil for the tomato sauce. Add crushed tomatoes, garlic, salt and basil. Cook for 2 to 3 minutes.

Divide dough into 4 equal parts. Stretch and flatten out each piece with your hands to create little pizzas.

In a large skillet, heat extra virgin olive oil on high heat. Gently place each piece of dough in the hot oil and cook for about a minute on each side. Once dough is puffy and golden brown on both sides, remove from skillet and place on a paper towel to absorb excess oil.

Remove any raw garlic from the tomato sauce and spoon sauce onto fried dough. Top with freshly grated pecorino cheese and serve immediately.

Yield:  4 serving

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