Recipe
Pizza Fritta: Fried Pizza Pockets Recipe
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These fried pizza pockets are comfort food at its finest. Known as pizza fritta in Naples, they’re golden and crispy on the outside, gooey and cheesy on the inside, and a delicious reminder that some of the best pizzas never see the inside of an oven.
You will need
Makes 12-14
For the dough:
- 1/2 tablespoon instant dried yeast
- Large pinch of sugar
- 60ml warm water
- 500g plain flour, plus extra for dusting
- 300ml water, room temperature
For the filling:
- 200g tomato passata
- Dried oregano, to taste
- Large pinch of salt
- 200g vegan mozzarella, grated
- Sunflower oil, for deep-frying
Recipe: Nadia Fragnito
Directions
30 mins to prep
60 mins to rest
25 mins to cook
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Step 1
In a bowl, dissolve the yeast and sugar in 60ml of warm water and set aside for about 5 minutes to activate or until it becomes frothy and bubbly.
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Step 2
In a large bowl, combine the flour with the prepared yeast, then gradually add 300ml of water, a little at a time, mixing it into a dough. Knead well for 5 minutes, until smooth. Cover and allow it to rise in a draught-free place until doubled in size, about an hour.
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Step 3
Dust your work surface with flour. Roll out the dough into a large sheet about 3mm thick, dusting your rolling pin as needed to prevent the dough from sticking.
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Step 4
Use a small bowl, glass or round pastry cutter to cut the dough into approximately 12cm rounds. This will make about 12-14 pizza pockets. You can also make them larger if you prefer.
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Step 5
In a separate bowl, mix together the tomato passata, a sprinkling of oregano and a large pinch of salt. Spoon about 1/2 a tablespoon of the passata mixture into the centre of each round. Be careful not to add too much, as some brands of passata are thinner and may leak out of the dough.
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Step 6
Top with a small mound of mozzarella and a sprinkle of oregano. Fold the dough over the filling to form a half-moon shape, Press the edges firmly together with your fingers or a fork ensuring they are well-sealed, to prevent leakage during frying.
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Step 7
Half-fill a saucepan with oil and heat to about 170-180°C. Fry the pizza pockets in batches for about 3-4 minutes, turning them over for even cooking, until golden brown.
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Step 8
Remove from the oil and drain well on absorbent paper. Serve warm while the cheese is still melted and gooey.
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Recipe: Nadia Fragnito
