ItalianNeapolitan
Pizza Fritta del Sine
by Chef Roberto Di Pinto · 19.1K subscribers on YouTube
Neapolitan fried pizza with direct dough, topped with friarielli (broccoli rabe), marinated bonito, cherry tomato confit, lemon zest, toasted almonds, and basil. Served cut into four pieces, to be eaten with hands.
- Difficulty
- medium
Ingredients
8 items- 100 gPanetto di Impasto (diretto con lievito di birra)Direct dough with beer yeast; recipe in the book
- OilFor greasing hands/surface and for frying
- FriarielliWinter topping; can substitute with green zucchini in summer
- Palamita MarinataMarinated bonito
- Datterino ConfitCherry tomato confit
- Lemon ZestLemon zest
- Mandorla TostataToasted almonds
- BasilFresh basil
Method
- Start with a 100g dough ball (recipe in the book).
- Do not use flour; oil your hands and the surface with oil.
- Stretch the dough with oil, widening it and creating a rim.
- Transfer the dough into hot oil.
- Press gently in the center to create space for toppings.
- Fry until golden.
- Top with friarielli, marinated bonito, cherry tomato confit, lemon zest, toasted almonds, and basil.
- Cut into four pieces and serve with hands.
