Fried pizzette

Name: Fried pizzette - Stanca H.
Ingredients: Dough: 1 kg flour. 200 ml warm water. 2 tablespoons of oil. Salt. Yeast. Tomato juice. 1 clove of garlic. Mozzarella. Grated Parmesan. Basil. Oil for frying.

Pasta/Pizza - Fried pizzette by Stanca H. - Recipia

I have often made fried pizzette when I have unexpected guests or when I crave something warm, quick, and comforting. I learned this recipe from my older neighbors, who say their mothers used to make them when they were kids. They are simple, don’t require special equipment, and they always turn out just as good. Quick Info Total Time: about 1 hour and 45 minutes Preparation Time: 20 minutes Rising Time: 1 hour Cooking Time: 20-25 minutes Servings: 16-20 small pizzette (depending on how big you make them) Difficulty: easy Recipe Type: warm snack, appetizer, or quick dinner Ingredients For the dough: - 1 kg flour (type 650 or whatever you use for bread) - 200 ml warm water - 2 tablespoons oil - salt (to taste, I use about a teaspoon) - yeast (I usually use a packet of dry yeast or 25 g fresh yeast) For the sauce: - tomato juice or canned tomatoes (about 400 ml) - 1 garlic clove - 2 tablespoons oil For the topping: - mozzarella (enough for each pizzetta, about 200 g) - grated parmesan (to taste, I use 3-4 tablespoons) - basil (fresh or dried, to your liking) - oil for frying (enough to cover half of each pizzetta) Instructions 1. Prepare the dough. Place the flour in a large bowl. Dissolve the yeast in warm water (not hot) with salt. Pour the mixture over the flour, add the 2 tablespoons of oil, and knead for a few minutes until you have a soft and elastic dough. It should not be too stiff. 2. Cover the dough with plastic wrap or a clean towel and let it rise for about an hour in a warm, draft-free place. 3. Meanwhile, prepare the tomato sauce. In a small saucepan, heat the 2 tablespoons of oil and add the garlic clove. Let the garlic brown nicely, then remove it. Pour in the tomato juice or canned tomatoes and simmer on low heat for 15 minutes, allowing it to reduce a bit and thicken. Season lightly with salt if needed. 4. Once the dough has risen, tear off small pieces by hand (about the size of a ping-pong ball) and form them into balls. Flatten each ball with your hand or a rolling pin to obtain a round, disc-like shape. Don’t make them too thick. 5. Heat oil in a deep frying pan (it doesn’t need to be as deep as for frying potatoes, but it shouldn’t be shallow either). When the oil is hot, add 2-3 pieces at a time, depending on how many fit without touching. 6. Fry the pizzette on both sides until they are nicely browned and puff up slightly. Remove them to absorbent paper. 7. While they are still warm, top each with 1-2 tablespoons of tomato sauce, pieces of mozzarella, grated parmesan, and finally, basil. 8. Serve immediately while they are warm. Why I Make This Recipe Often I make it often because it doesn’t require an oven, the dough kneads quickly, and the ingredients are readily available. They work at any time, even cold, but they are best freshly made. For someone looking for something filling and quick, these pizzette are among the easiest options. Tips and Variations Tips - If you want a fluffier dough, keep it a bit softer; don’t add too much flour. - The oil needs to be well-heated, but don’t let it smoke. - Remove the garlic after it has browned, just to flavor the sauce, not to burn it. - Let the pizzette rest on paper after frying to absorb excess oil. Substitutions - You can use feta cheese or cheddar instead of mozzarella if you don’t have it. - Parmesan can be omitted, but it adds better flavor. - Instead of fresh basil, dried works too. Variations - Some add slices of salami or ham if they want something heartier. - If you don’t like frying, they can also be baked in the oven, but the texture won’t be the same. - They can also be made smaller for quick snacks or larger like focaccia. Serving Ideas - You can place them on a platter at the table alongside other appetizers or as a main dish with a simple salad. - For kids, they can be made small and without sauce, topped with a bit of grated cheese on top. Frequently Asked Questions 1. How thick should the pizzette be before frying? Ideally, about half a centimeter thick. If they are too thick, they won’t cook well in the middle. 2. What type of oil is best for frying? I use sunflower oil, but canola works too. It’s important that it withstands high temperatures. 3. Can I use dry yeast? Yes, I most often use dry yeast, one packet (7g) for 1 kg of flour. 4. Can I prepare them in advance and reheat them? I don’t recommend them the next day as they lose their texture. They can be briefly reheated in a pan or microwave, but they won’t taste the same as fresh. 5. Can whole wheat flour be used? Yes, but they will come out denser. It’s best to mix half white flour and half whole wheat for a better result. Nutritional Values Estimated per pizzetta (with standard topping): about 140-160 kcal, including 5-6 g protein, 25 g carbohydrates, and 4-5 g fats. Values may vary depending on their size and how much oil they absorb when frying. They are filling and quite substantial. Storage and Reheating Fried pizzette are best right after you take them out of the pan and add the toppings. If there are leftovers, they can be stored covered in the fridge until the next day, but they become harder and lose some of their charm. They can be briefly reheated in the oven or pan, but the texture won’t be the same as when fresh. It’s best to make only as much as you will consume right away.

Fried pizzette

Tags

Categories