Fried Pizzette – Indelible Memory

Today I have prepared FRIED PIZZETTE for my children.

They are an indelible memory of when I was a child and I went to visit my godmother.

Are fried pizzette Neapolitan?

I don’t know if the origin is Neapolitan but they are also made in Sicily. As you approached the door of my godmother’s house you could smell the frying already, and I began to drool, I couldn’t wait to gorge. She made me find these pizzettes on the table still warm, smelling of fresh basil. And I was devouring them even though I knew they were too hot and I would burn myself when I bit into them. And she would say “eat, eat don’t worry about getting messy“.

I very much hope that my children will one day be able to remember these dishes, making them travel to the past, like how I am doing with this blog.

Fried Pizzette – Indelible Memory

Anna Maria

Small dough circles with tomato, grated parmigiano and basil on top. So easy to make and so delicious.

5 from 2 votes

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Additional Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 5 minutes mins

Course Sicilian Street Food

Cuisine Italian

Servings 15 -20

Calories

Ingredients

  

1x2x3x

• 400 g flour 00 14.1 oz
• 250 ml warm water 1 cup
• 1 envelope dry yeast
• 1 tbsp EVO oil
• 1 tbsp salt
• 1 tbsp sugar

Seasoning

• 400 g crushed peeled tomato 14.1 oz
• 1 small chopped onion
• 2 tbsp EVO oil
• Salt and pepper
• 100 g grated Parmigiano Reggiano cheese or pecorino cheese 3.5 oz
• basil

Instructions

 

• In a bowl pour the flour, sugar, salt, dry yeast, and mix. Add water, oil and mix with your hands or a spoon until you get a well-blended dough.
• Cover with a napkin and let rise for 1 hr and 30 minutes.
• Divide the dough into balls and leave to rise for another half hour.
• Crush them with your hands, so as to obtain a round pizzette of about 10 cm (4 inches in diameter).
• With the tips of a fork punch the surface of these small pizzettes.
• Seasoning
• Prepare the tomato sauce.
• Fry a small onion cut into small pieces in extra virgin olive oil.
• Add the crushed peeled tomatoes, salt, and pepper and cook for about 15-20 minutes.
• Assembling
• Heat plenty of sunflower oil in a high-sided pan (without exceeding 170°C= 340°F) and fry a few small pizzette at a time until golden brown.
• Drain on kitchen paper.
• Season them still warm with a tablespoon of tomato sauce, parmigiano, or pecorino cheese and chopped basil leaves.
• Serve immediately, they are delicious.

Notes

Add a little bit of olive oil to the pizza before eating to enhance the flavor.

ENJOY!

Keyword Fried Pizzette

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