How to make Pizza Fritta with David Rocco

Today we’re sharing this delicious recipe from David Rocco’s latest cookbook, Made in Italy. Yum!

PIZZA FRITTA

This snack will blow your mind. It’s probably my favorite in this entire section—which is really saying something, because I love all these pizzas—and it’s super easy to make. Okay, so it’s fried pizza dough, but trust me, it’s worth it. When you fry the dough, it changes the whole taste and texture of the pizza: it’s soft, fluffy and chewy, and slightly crispy at the same time, if you can wrap your mind around that. And frying always makes whatever dough you have taste that much better, so you can use store-bought dough for this and still achieve greatness. Just make sure that the oil is really hot (it will shimmer) before you put the pizzas in.

There are three ingredients here—the fresh tomato sauce, the pizza and the pecorino—and they all hold their own, providing contrast and complementing each other. This tomato sauce is perfect for pizza. Because you don’t start it off with a soffritto—fried or sautéed garlic—the sauce is lighter and fresher tasting, which is exactly what you want for pizza fritta.

Fresh Tomato Pizza Sauce:

1 can (28 oz/796 mL) peeled plum tomatoes, crushed

Salt, QB

2 cloves garlic, cut in large chunks

3 tbsp (45 mL) extra-virgin olive oil

Dough for 3 pizzas (page 141)

Freshly grated sharp pecorino cheese, QB

Fresh basil leaves, QB

Extra-virgin olive oil, for frying

In a saucepan, bring the crushed tomatoes, salt, garlic and olive oil to a light boil. Taste and adjust for seasonings. Turn off the heat and let it rest. Discard the garlic.

For your dough:

Cut it into strips. Then, with your hands, stretch and shape the strips into little discs about the size of your hand.

Heat up about 1 to 2 inches (2.5 to 5 cm) of olive oil in a deep sauté pan. Let it get nice and hot.

Gently lay the pizzas in the hot oil. Don’t overcrowd the pan. Fry the pizzas until they become light and fluffy and airy. They’ll puff while you’re watching them. Flip them over and cook the other side until they’re slightly golden, then remove to a plate lined with paper towels. Spoon your fresh tomato sauce over the pizzas. Sprinkle some sharp pecorino onto them and top with some basil.

Per 4–6 persone

Excerpt from: Made in Italy by David Rocco. Copyright © 2011 Rockhead Entertainment Inc. Published by HarperCollins Publishers Ltd. All rights reserved

Mmm… For more delicious Italian recipes check out Made in Italy by David Rocco.

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