Fried mini pizzas, or pizzette montanare, are one of those simple things born out of necessity that became a tradition of Campanian and Neapolitan cuisine, but not only.
It is said they were sold by the pizza makers’ wives to mountain workers who came down to the city: they needed something cheap and ready right away, and so those small fritters made with leftover dough, enriched with a bit of tomato sauce and a little cheese, have over time become a typical, well-known and beloved street food.
Today the quick fried mini pizzas, different from the classic milk-based mini pizzas but just as tasty, can be made at home with the same simplicity: a soft dough, few ingredients and a quick cooking that makes them soft inside and slightly crispy outside, just as classic montanare should be.
I often make them with re-milled durum wheat semolina, but you can also use 00 flour (all-purpose) or a mix of the two, depending on your taste and what you have at home. The ease with which they are prepared will surprise you.
If you love simple, homey recipes like this, try my Sicilian mini pizzas or my soft mini pizzas with potato dough. Follow me in the kitchen and you’ll see how easy they are to make, but first I remind you that if you want to stay updated on new recipes you can follow my Facebook page and my Instagram profile.
One last thing: be generous, because fried mini pizzas (also called montanare) are addictive!
Also take a look:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 2 Hours 30 Minutes
- Preparation time: 10 Minutes
- Cooking time: 5 Minutes
- Portions: 18-20 mini pizzas for 5-6 people
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make quick fried mini pizzas (montanare)
- 4 3/4 cups re-milled durum wheat semolina (or 00 flour (all-purpose))
- 1 7/8 cups Water
- 2 tsp Salt
- 3.5 packets active dry yeast (or 12 g fresh (about 0.4 oz))
- 1 tsp Sugar
- 3 1/3 cups Tomato pulp (crushed tomatoes)
- to taste Salt
- to taste Olive oil
- to taste Parmesan (or grated Grana Padano)
- 9 oz Mozzarella ((about 1 cup shredded or 1 small ball))
- as needed High-oleic sunflower oil (for frying)
Tools
- Bowls
- Pans
- Stovetop
Preparation of mini pizzas (montanare)
Put the flour in a bowl, add half of the water, a teaspoon of sugar and the yeast, dissolve everything and mix.
Add the rest of the water with the salt, work in the bowl then move to the work surface and, avoiding adding extra flour unless necessary, work until you obtain an elastic, smooth and homogeneous dough.
Place the dough in a lightly oiled bowl and keep it somewhere warm, for example in the oven with the light on, until it doubles in size — it will take about 90 minutes.
(Among the ingredients of this recipe I wrote to use half a block or half a packet of yeast, but if you have time reduce the amount to 2 g dry yeast or 6 g fresh: the dough will take a few more hours to rise, but it will be much more digestible and tasty).
While the dough is rising, simmer the tomato pulp over low heat until it reduces, crushing the pieces with a fork; season with salt, and if you like add a teaspoon of sugar. Remove from heat and stir in a little oil and fresh basil.
Grate the cheese and cut the mozzarella into cubes; put the mozzarella in a colander so it can release excess water.
When the dough has doubled or even tripled in volume, turn it out onto a lightly floured surface and divide it into pieces of about 50 g (about 1.8 oz / 1 3/4 oz), trying not to deflate it too much.
Shape the pieces into little balls and let them rest 15–20 minutes covered with a cloth.
Pour the seed oil into a pan and bring it to temperature; before frying, dip the tip of a toothpick into the hot oil — if it produces lots of bubbles you can start. Flatten the balls with your hands, working from the center outwards, leaving the edges slightly thicker.
Drop the discs into the hot oil and fry gently over medium heat; avoid letting them brown too quickly on the outside while remaining raw inside.
Place the fritters on paper towels, then transfer them to a serving plate. Quickly top each with hot tomato sauce, grated cheese and a few pieces of mozzarella.
Do the same with all the mini pizzas and serve them while still hot.
To keep them warm as you go, place them in the oven at 212°F; they will stay perfectly warm.
The mini pizzas are ready: hot, fragrant and very soft — they will disappear in no time!!
Storage notes and tips
Fried mini pizzas are best just after frying, when they are still hot and soft.
If you have leftovers, you can keep them at room temperature for a few hours, well covered. Alternatively, refrigerate and consume within one day.
To bring them back to softness, warm them a few minutes in the oven or in a pan, avoiding the microwave which makes them soggy.
For perfect fried mini pizzas the oil must be hot but not too hot (about 338°F), otherwise the mini pizzas will color immediately on the outside and remain raw inside.
Fry a few at a time so you don’t lower the oil temperature.
The dough must be soft, not too stiff: that’s what makes them fluffy.
Dress them immediately after frying while they’re still hot.
If you want an even richer version, you can add a little extra mozzarella.
If you have time, let the dough rest a bit longer: the mini pizzas will be even lighter.
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Your questions
Can I prepare the dough for the fried mini pizzas in advance?
Yes, you can prepare it a few hours ahead and keep it in the refrigerator, well covered. Before using, let it return to room temperature.
Can I bake the montanare instead of frying them?
Yes, but the result will be different: fried mini pizzas stay softer and more flavorful, while baked ones will be drier.
How do I prevent the fried mini pizzas from absorbing too much oil?Fry at the correct temperature (about 338°F) and only a few at a time. If the oil is too cold, they will absorb more grease.
Which flour should I use for montanare?
You can use 00 flour (all-purpose), re-milled semolina or a mix of both. Semolina gives a slightly more rustic and flavorful result.
Can I make them without a long fermentation?Yes, this is a quick version of fried mini pizzas designed precisely to reduce time without sacrificing the result.
