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Fried Pizzette – Indelible Memory

Fried Pizzette – Indelible Memory

Small dough circles with tomato, grated parmigiano and basil on top. So easy to make and so delicious.
5 from 1 vote
Prep Time 20 mins
Cook Time 15 mins
Additional Time 1 hr 30 mins
Total Time 2 hrs 5 mins
Course Sicilian Street Food
Cuisine Italian
Servings 15 -20


  • 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


  • 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


  • 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.


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