Italian
Breaded Pizza
by Marco Rufini · 181K subscribers on YouTube
A fried pizza with a crispy breaded coating, inspired by a classic breaded cutlet. The dough is made with a mix of cereals and Venere rice flour, then breaded and fried until golden. Topped with roasted suckling pig porchetta, shredded mozzarella, wild chicory, chanterelle mushrooms, and extra virgin olive oil.
- Cook
- 3 min
- Difficulty
- medium
Ingredients
13 items- 1000 gGrain FlourA mix of cereals including Venere rice flour; you can use a store-bought cereal mix or make your own.
- 650 gWater
- 4 gLievito Secco di BirraOr 7–8 g fresh yeast
- 25 gSalt
- Rice FlourFor dusting the surface
- EggsQuantity depends on the size of the pizza; enough to coat both sides
- BreadcrumbsCoarse breadcrumbs, preferably from wood-fired oven bread
- Sunflower OilFor deep frying
- Porchetta(optional) — Sliced roasted suckling pig; alternatively use cooked ham or coppa di testa
- Fiordilatte Mozzarella(optional) — Shredded; can use buffalo mozzarella ciliegine with cream inside
- Wild Chicory(optional) — Wild chicory; use organic if possible
- Finferli(optional) — Chanterelle mushrooms; also called galletto in some regions
- Extra Virgin Olive Oil(optional) — To drizzle on top
Method
- Roll out the dough (made with cereal and Venere rice flour) on a surface dusted with rice flour, keeping it fairly thick.
- Make small cuts on the surface of the dough with a knife.
- Beat the eggs in a bowl. Dip the dough into the beaten egg, coating both sides.
- Coat the egg-washed dough generously with coarse breadcrumbs (preferably from wood-fired oven bread), pressing gently to adhere.
- Heat sunflower oil to 170–180°C (340–350°F) in a deep pan.
- Carefully lower the breaded pizza into the hot oil. Use a spatula to gently 'caress' the top to release air bubbles and ensure even cooking.
- Fry for about 3–3.5 minutes, flipping halfway, until golden and crispy on both sides.
- Remove from oil and drain on paper towels.
- Cut the pizza into wedges and top with slices of porchetta (roasted suckling pig), shredded mozzarella (preferably fiordilatte or buffalo ciliegine), wild chicory, fresh chanterelle mushrooms, and a drizzle of extra virgin olive oil.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
