Crescentone or crescenta
10 minEasyFried Pizza
Fried pizzas to fill as you like, perfect for a tasty and original aperitif.
- Difficulty
- Medium
- Prep Time
- 15 min
- Cook Time
- 10 min
- Servings
- 6 people
Ingredients
- Active Dry Yeast, 5 g
- flour type 00, 350 g
- lukewarm water, 210 ml
- extra virgin olive oil, 1 tablespoon
- salt, 1 teaspoon
- sugar, 1 pinch
- durum wheat semolina for dusting, ad needed
- tomato pulp for filling, 400 g
- basil leaves for filling, as needed
- grated cheese for filling, 5 tablespoons
- anchovy fillets in oil for filling, 8
- salt for filling, as needed
- oil for frying, as needed
Method
Prepare the pizza dough: dissolve the active dry yeast in lukewarm water with a pinch of sugar and let it rest for 10 minutes.
In a bowl, mix the flour with the water, sugar, and yeast mixture. Add the oil and salt, then knead until you obtain a smooth and homogeneous dough.
Work the dough on a floured surface until it becomes soft, elastic, and smooth. Shape it into a ball, lightly dust with flour, and let it rise for 1 to 1.5 hours.
Divide the dough into 6 balls and roll each one into a disc at least 10 cm in diameter.
Heat plenty of oil in a pan. Once it reaches about 190°C (375°F), fry the pizzas, one or two at a time, until golden on both sides.
Drain on paper towels.
Fill with tomato sauce, sprinkle with grated cheese, and top with an anchovy fillet and fresh basil leaves.
Alternatively, they can be filled as desired.
In a bowl, mix the flour with the water, sugar, and yeast mixture. Add the oil and salt, then knead until you obtain a smooth and homogeneous dough.
Work the dough on a floured surface until it becomes soft, elastic, and smooth. Shape it into a ball, lightly dust with flour, and let it rise for 1 to 1.5 hours.
Divide the dough into 6 balls and roll each one into a disc at least 10 cm in diameter.
Heat plenty of oil in a pan. Once it reaches about 190°C (375°F), fry the pizzas, one or two at a time, until golden on both sides.
Drain on paper towels.
Fill with tomato sauce, sprinkle with grated cheese, and top with an anchovy fillet and fresh basil leaves.
Alternatively, they can be filled as desired.
