Neapolitan street food

By Patrizia Cucca

Pizza fritta is a Neapolitan street food that has never quite taken off outside of Naples except of course at our house where I was lucky enough to eat them on a weekly basis growing up. This was a typical Saturday morning breakfast; while mom had her lovely loaves of bread baking in the oven and as we came down to the kitchen one by one she would fry up some pizza fritte for us.
The concept is simple-take your thinly rolled out pieces of dough and deep-fry it until crispy. Depending on how I felt that morning I could have mine made one of three ways or even have one of each.
My first choice was to simply eat a pizza fritte with a generous sprinkling of sugar on both sides as soon as it was removed from the frying pan. When savory was my choice, sealing mozzarella between two layers of pizza dough would do the trick. I knew about Nutella WAY before it ever became popular. Being made fun of for bringing it to school with Italian bread was a common occurrence.
Take two layers of dough sealed around a liberal spread of Nutella. Let me tell you, it`s “outta” this world.
I still enjoy eating them today! I don’t make my own bread so I buy my dough and when I eat them I watch the calorie counter go through the roof. Who watched calories while growing up?
This is just another delicious traditional specialty of Napoli and another favorite childhood memory. This is a proper fried and original way to make pizza, so make sure you give it a try while your grills are still out.
Ingredients:
Basic pizza dough recipe, flour for dusting, vegetable oil for frying, 2 x 150 g buffalo mozzarella balls, 5 teaspoons dried oregano optional
FOR THE TOMATO SAUCE
extra virgin olive oil, 1 clove garlic peeled and finely sliced, 1bunch fresh basil leaves picked, 400 g good-quality tinned plum tomatoes, sea salt, freshly ground black pepper.
Fry the thin bases in oil, then quickly topped them with tomato sauce, mozzarella and a little bit of oregano and popped them straight onto a hot grill. They are the lightest pizzas I’ve ever eaten – just incredible – and this is how the first ever pizzas were made.
Buon Appetito!

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