Mountain pizzettes are classic fried pizzettes but with the difference that they are seasoned after frying and baked to finish cooking.
They are typical of the city of Naples, if you happen to go to this city you will find them in every reputable rotisserie!
The fried pizzas are liked by everyone, I am sure no one would say no, but I can assure you that if you tried them in this version you would eat even more.
Follow the recipe and if you replicate it, or replicate other recipes from my blog, send me the photos, I will post them on my FB page with your name.
Approx. 670 Kcal per person
- Difficulty: Easy
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 6 people
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 0.5 oz Fresh brewer's yeast
- 1.9 cups Water (lukewarm)
- 2 tsp Salt
- 6.4 cups Type 0 flour
- 1 cup Canned peeled tomatoes
- 2 tbsps Extra virgin olive oil
- 3.5 oz Mozzarella
- 1.75 oz Parmigiano Reggiano
- Sunflower seed oil
Preparation of Mountain Pizzettes
Start by dissolving the fresh brewer’s yeast in lukewarm water, add part of the flour and mix, then add the salt and blend the dough well with a spoon, at this point add the remaining flour working until you get a soft but not sticky dough ball.
Let it rise covered until doubled. In the meantime, prepare the tomato by passing it through a food mill and season it with salt and oregano, mixing well and keeping it aside.
Once risen, pour the dough onto a floured work surface and roll it out into a thin sheet about ½ inch thick, cover it with a cloth and let it rise again until it rises a bit.
In a pot suitable for frying, put the seed oil for frying and bring it to temperature.
Cut circles of dough directly from the sheet with a pastry cutter and fry them, allowing each side to lightly golden.
Drain them on absorbent paper, then place the fried pizzas on a baking tray and top them with the previously prepared tomato, then crumble a little mozzarella and finish with a light dusting of grated Parmigiano.
Bake in a hot oven at 482°F for a few minutes… check the cooking so the pizzettes do not color too much on the surface.
As soon as they are out of the oven, if you want to garnish them nicely (I forgot), put a basil leaf on each pizzetta.
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