The fried pizzas, also known as montanare, are an easy and tasty appetizer typical of the central-southern regions. A delicacy made with basic pizza dough fried and then topped with tomato and cheese.
A very easy recipe to prepare, which can be served as an appetizer or on the occasion of an aperitif or a buffet with friends and family. Round, fried and tempting just to look at, the fried pizzelles will be craved by everyone! A few Saturdays ago I had my daughter’s boyfriend over for dinner, and usually for us, pizza on Saturday is a must. So I thought of offering an equally delicious alternative. I guarantee that they were a hit!
A street food symbol of Naples, very easy to make and you can also bake it instead of frying. However, if I were you, I would first try the fried version! We liked them so much, that we had to fight over the last remaining pizzelles. Now follow me in the kitchen, because the fried pizzas will be ready in a click!
If you are interested in other recipes with pizza dough, read also:
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 2 Hours 30 Minutes
- Preparation time: 40 Minutes
- Portions: 11 pizzas
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
- Energy 186.13 (Kcal)
- Carbohydrates 19.77 (g) of which sugars 0.07 (g)
- Proteins 3.37 (g)
- Fat 10.58 (g) of which saturated 1.73 (g)of which unsaturated 6.67 (g)
- Fibers 1.13 (g)
- Sodium 366.47 (mg)
Indicative values for a portion of 67 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups type 1 flour
- 3/4 cup water
- 1 tsp dry yeast
- 1 tbsp extra virgin olive oil
- 1 tsp salt
- seed oil (as needed for frying)
- 1 1/4 tomato purée (rustic)
- grated Parmesan cheese (as needed)
- 2 tsp extra virgin olive oil
- salt (as needed)
- dried oregano (as needed)
- basil (fresh as needed)
Tools
- Bowl
- Pastry Board
- Spoon
- Baking Sheet
- Parchment Paper
- Pan
Steps
First, put the flour with the yeast, oil, and room temperature water in a bowl and start mixing with a spoon. When the flour has absorbed the liquids, add the salt and continue to mix with the spoon until you have a slightly sticky dough. Then cover with plastic wrap and let it rest for about ten minutes. After the time has passed, take the bowl and knead with your hands by bringing the outer part of the dough towards the center. Then cover again with plastic wrap and let the dough rest for another 10 minutes. Repeat this step for the third time and let it rest for another 10 minutes. The rest helps to develop the dough and form the gluten structure. Alternatively, you can use a stand mixer.
After the resting time, take the dough again and you will notice that it is less sticky. Work it again with your hands on a pastry board for a few minutes, until you get a smooth and homogeneous dough and then put it back in the bowl covering it with plastic wrap. Let it rise for at least 2 hours or until it has doubled in size.
Once the rising time has passed, take the bowl and turn the dough onto a pastry board lightly floured with durum wheat flour. Then divide the dough into 4 strips and then into 11 pieces of 1.4 oz each. Then flatten each piece with your fingertips, bring the edges towards the center, and form balls.
Then place the balls on a baking sheet lined with parchment paper and let them rise for 30 minutes covering with a cloth. Meanwhile, put the rustic tomato purée in a bowl, season with oil, salt, and oregano and mix.
Separately, heat a pan with plenty of seed oil. Then take one piece at a time, lay it on the pastry board lightly floured with durum wheat flour, and flatten it with your fingertips. Then prick it with the tines of a fork to prevent it from puffing up too much while cooking. When the oil has reached temperature, immerse one pizza at a time, pressing down the center with the back of a spoon for a few minutes, so that a central cavity is formed which, once the pizzelle is cooked, will hold the topping.
When the pizzelle are golden brown, drain them with a slotted spoon onto absorbent paper. Then continue cooking the other pizzas. Heat the tomato in the microwave for a few seconds and proceed with the topping: pour a couple of tablespoons of tomato in the center of the pizzas and add grated cheese.
The fried pizzas are ready! Add a basil leaf and serve.
Variations and Tips for Fried Pizzas
Fried pizzas are best served immediately after cooking when they are still hot. For extra taste, you can add olives, some anchovy fillets, or grated salted ricotta.
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FAQ Questions and Answers for Fried Pizzas
Can the pizzas be frozen?
Yes, you can freeze the pizza dough before the second rise.
