Pizza Fritta con Prosciutto e Mozzarella

Pizza fritta con prosciutto e mozzarella is a Neapolitan-style fried pizza, a dish that originated in the working-class kitchens of 18th-century Naples as a portable, affordable alternative to its baked counterpart. Unlike the classic Margherita, the dough is deep-fried in olive oil or lard, creating a puffy, golden crust that is crisp on the outside and soft within. After frying, the pizza is split open and filled with high-quality prosciutto crudo and fresh mozzarella, often finished with a drizzle of extra-virgin olive oil and arugula. A great version balances the richness of the fried dough with the salty, savory ham and the milky, tender mozzarella, ensuring the cheese is not overcooked and the prosciutto remains silky. Regional variations include the addition of ricotta, tomato sauce, or mushrooms, while in Rome, the dough is sometimes thinner and crisper. At Pizzeria Verace in Paradiso, Switzerland, the dish is praised by the creator Habemus Fame for its authentic execution, where the dough is fried to order and the fillings are sourced from Italian producers. This version exemplifies the Neapolitan tradition, with the prosciutto and mozzarella layered generously inside the hot, just-fried shell.