Name: Fried Mini Pizzas with Fresh Basil Sugo and Parmigiano Reggiano
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Ingredients: 250g flour; 165g water; 2g dry yeast; 8g salt; 1 tbsp extra virgin olive oil; Extra oil for frying; 50g extra flour to stretch the pizza; 150g chopped tin tomato; 50g Parmigiano Reggiano (30m), grated; 50g Parmigiano Reggiano (30m), shaved; 20g fresh rocket leaves to garnish

Fried Mini Pizzas with Fresh Basil Sugo and Parmigiano Reggiano

This delicious recipe is courtesy of Chef Luca Ciano.

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Makes 4

Prep

30M

Cook

Total

35M

Ingredients

250g flour

165g water

2g dry yeast

8g salt

1 tbsp extra virgin olive oil

Extra oil for frying

50g extra flour to stretch the pizza

150g chopped tin tomato

50g Parmigiano Reggiano (30m), grated

50g Parmigiano Reggiano (30m), shaved

20g fresh rocket leaves to garnish

Method

Step 1

Add water to a large bowl with yeast, and stir well.

Step 2

Add flour in a couple of steps and mix well till combined. Add salt and keep kneading till smooth (5min), add oil and mix till absorbed by the dough. Cover and allow to proof for 4 hours.

Step 3

Remove dough from bowl and cut into 6 equal pieces, shape into classic pizza dough balls, onto a tray. Cover and allow to proof for a further 1-2 hrs or till doubled in size.

Step 4

Sprinkle a little flour onto a flat surface, then gently with your fingertips stretch the pizza dough into a 0.5cm thickness across.

Step 5

Fry pizza dough (1 or 2 at a time) in 180°C frying oil for 3-5min or till golden. Keep turning them every minute or so.

Step 6

Drain and pat dry, then immediately add a tablespoon of tomato basil sauce and grated Parmigiano Reggiano.

Step 7

Serve with a few rocket leaves, shaved Parmigiano Reggiano, and a drizzle of extra virgin olive oil.

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