I’ve said before and I’ll say it again: is there anything more primally satisfying than fried pizza dough? If there is, I haven’t come across it yet. The Neapolitans have come up with all sorts of tidbits made from fried dough, of which we’ve already seen two examples, zeppole and calzoncini, where the dough acts as a carrier for a savory or sweet stuffing. Today let’s look at pizzetta frittata, also popularly known in Naples as a montanar, fried dough with a topping like a miniature pizza.
Ingredients
- One batch of pizza dough, preferably homemade
- Olive oil for frying
For the toppings:
- Mozzarella
- Anchovy fillets
- Capers
- Marinara Sauce
- Oregano
- Eggplant, cut into small cubes and deep fried
- Salame, cut into small dice
- Fresh basil
Directions
All you need to do is to take some pizza dough, either homemade or store-bought, and form it into balls about the size of a golfball. You then flatten each ball out into small round, leaving a slight lip around its edges—or, as I mentioned in the post on calzoncini, you can use a tortilla press to do the job in much less time. In fact, I prefer the tortilla press as it will make the dough thinner than at least I can manage with my hands.
As you form each round, fry it in hot oil until it is lightly browned on both sides, preferably olive oil but if that’s too rich for you, vegetable oil, or a combination of the two, will do fine. Don’t brown the dough too much, as it will brown further in the oven later on.
As they are done, place them on a rack (or paper towels) to drain.
Now it’s time to get creative. You place these little fried pizza rounds on a cookie sheet and top them with whatever strikes your fancy—basically anything you’d put on a pizza, you can put on a pizzetta. The big difference: while a real pizza uses puréed raw tomato, for a pizzetta you use a sauce: typically, a simple marinara with a pinch of oregano added about halfway through the simmering. You use a sauce because the pizzetta will go into the oven for only five minutes, not long enough to cook raw tomato. A fried pizza round can also be made in bianco (without tomato) with cheese or other toppings
- alla napoletana: marinara sauce, grated pecorino cheese
- alla margherita: marinara sauce topped with shredded or chopped mozzarella. Add a bit of basil on top just before serving
- mozzarella topped with bits of anchovy
- marinara sauce with oregano, bits of anchovy
- marinara sauce and little fried cubes of eggplant
- marinara sauce, mozzarella and capers
- mozzarella and little cubes of salame
 |
| Prepped and ready for the oven: From the upper lefthand corner, eggplant and marinara sauce, marinara and mozzarella, mozzarella and salame, marinara, mozzarella and capers, mozzarella and capers and finally, the classic pizzetta fritta alla napoletana, topped with marinara sauce and grated pecorino. |
Once you’ve assembled your pizzette, drizzle them with a bit of olive oil and season with salt, then pop them in a hot oven (200C/400C) for about 5 minutes or so, just until they warmed through and the cheese (if any) has melted.These little pizzas are best served right away, but are also good at room temperature. Fried pizza rounds make a wonderful antipasto, snack or, if you make enough of them, even a light dinner. They’re great with cocktails because they’re small enough to hold comfortably in one hand. So enjoy!
Note
Pizzette fritte (Fried Pizza Rounds)
Ingredients
- One batch of pizza dough preferably homemade
- Olive oil for frying
For the toppings:
- Mozzarella
- Anchovy fillets
- Marinara Sauce
- Oregano
- Eggplant cut into small cubes and deep fried
- Salame cut into small dice
- Fresh basil
Instructions
- All you need to do is to take some pizza dough, either homemade or store-bought, and form it into balls about the size of a golfball. You then flatten each ball out into small round, leaving a slight lip around its edges—or, as I mentioned in the post on calzoncini, you can use a tortilla press to do the job in much less time. In fact, I prefer the tortilla press as it will make the dough thinner than at least I can manage with my hands.
- As you form each round, fry it in hot oil until it is lightly browned on both sides, preferably olive oil but if that's too rich for you, vegetable oil, or a combination of the two, will do fine. Don't brown the dough too much, as it will brown further in the oven later on.
- As they are done, place them on a rack (or paper towels) to drain.
- Now it's time to get creative. You place these little fried pizza rounds on a cookie sheet and top them with whatever strikes your fancy—basically anything you'd put on a pizza, you can put on a pizzetta. A fried pizza round can also be made in bianco (without tomato) with cheese or other toppings.
- Once you've assembled your pizzette, drizzle them with a bit of olive oil and season with salt, then pop them in a hot oven (200C/400C) for about 5 minutes or so, just until they warmed through and the cheese (if any) has melted.
Notes
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46 Comments on “Pizzetta fritta aka “montanara (Fried Pizza Rounds)”
Frank – when my Grandmother (from Apuglia region) made pizza fritte she would encased a small piece of mozzarella (the firmer kind) within the dough, deep fry it, and then roll it in granulated sugar. My brothers, cousins, and I would then have mozzarella stretching contests to see who could stretch the cheese the farthest without breaking it. We are in our 70s and are still competing on this field whenever we get together. I got her sugar bowl!
Yum, sounds delicious!
I didn’t knead the dough…just mixed it lightly by hand.
Frank, made these last night for dinner, and they were incredibly delicious. It was the first time making them. They were rich, crispy and so light I thought they would fly off the plate if they weren’t held down. 😉 I made a double batch and used about 1 tsp. yeast, letting the dough rest around 24 hours mostly in the fridge, and deflating it a few times, gently.
I had on hand anchovies (paste) and capers, not at all liked by my spouse, but the beauty is that one can use whatever toppings they wish.
Later I did a bit of research and the very first site I came across gave information on the name origin (interesting and very poetic), and why the dough was fried in the first place. Also her grandmother thought throwing away bread was sacrilegious, much the same as my own grandmother, who thought throwing bread away was a sin.
The site is the heirloom chronicles, and Carmen is the author.
Thanks again for another delicious recipe. This one especially I will have me practicing a lot of self control.:) I put the other half of the dough in the freezer and will use it again very soon!
Delighted to hear they were such a hit, Carol! And thanks for the tip on Heirloom Chronicles. It looks like a fascinating site. Can’t wait to dive in… Frank
can you fry these pizzette the day before and reheat them in the oven the next day?
I’ve never tried it, so I hesitate to give definite advice here. Personally, I would freeze the base (without any toppings) and then try topping and baking right before you want to serve. Seems to me that it should work that way. Do share the results with us if you try it out!
Hi.
All the Italian I have is in my genes and taste buds. No language, not too many memories … but most of the Italian-related memories include great food.
My Grandma came from the area of Bari, and she spoke both “Roman” and Barese. She explained to me once that in the part of Italy where she was raised, if you went over the hill you’d encounter a different dialect. It was the language of Rome, I understood, that held the country together.
Anyway, I’m assuming that all her special dishes were locally popular. One of my favorite was what she called in her native dialect “poopa fritte”. She explained it meant “fried pie” (if my memory serves). It was a great treat in our house. Easy to make, and saved for holidays and special get-togethers.
Here’s all it was. Take a little pizza and flatten it so that you can fry a patty about 6″-7″ in diameter. While frying in the olive oil it It will puff up, naturally. Flip it over when it is brown on one side and let the other side catch up. Remove it and let it cool a bit. You can do this on some paper towels to suck up the excess oil. Quite woon, but once it is cool enough to handle, slice it into two round halves. Plaster one side with ricotta and put on the other side making a great big ricotta sandwich. In my memory, it was just plain whole milk, unadulterated ricotta. Then salt the exterior to taste.
Sounds too simple? I agree. But the cool ricotta, the hot dough, the salt, and the delightful aroma of the frying dough was quite overwhelming.
I still make this from time to time. I save it for when the taste memories get too strong to resist. After all, it’s not exactly diet food.
Best wishes.
Tony D’Ambrosio
Hi. Two mistakes I see in my post (just done). The word “dough” should follow the word “pizza”. The word “woon” should be the word “soon”. Sorry about that.
Tony
Frank ,
Better late than never- just read the great Pizza Fritte Article ! I remember being offered Pizza fritte, as a child , with a topping of what was called in Barese Dialect, Riccota Squand (sp) ie., Riccotta that had been encouraged to “spoil ” or grow mold and the flavor was much like a Gorgonzola !
Brings back memories ; thank you, Mat
Thanks for your comment, Matt! Always happy to bring back fond memories. Cheers, Frank
Well, here I am a year late! I just saw this one, Frank. As I’ve mentioned before, if it is deep fried I am up for it. These look wonderful!
And here I am, three months late, replying to your comment! Thanks, I completely agree, fried food are just irresistible…
This method is very interesting , I have never tried it before. Would quality suffer if the dough was fried a few hours ahead of assembly ?
thank you,
mac
I don’t think so, Mac. Or at least, not enough to be very noticeable. Some day, however, yes.
probably called montanari pizzette because it originated from the shepperds tending the sheep on the hills…….
Sounds logical to me, Romana. Thanks for your comment!
Brings back memories of Naples! How delicious these are in the summertime! Have you ever had scugnizzielli?
Re: Mozzarella in carrozza– Again, my mother made these – also again, mostly during Lent – she just dipped them in beaten egg and fried them (I use toothpicks to hold them together!!- what can I say, I’m not my mother!). We ate these just as soon as they cooled off enough for us to hold them. My one son has pan-fried them – not bad, but as I told him – NOT GRANDMA’S!. You take me back to all the old favorites – thanks, Frank.
My mother made these for us (mostly during Lent) as a treat – very simple – just fried them, added marinara sauce and parmesan or romano cheese – we gobbled them up as fast as she made them – leftovers(?) were soggy, but still delicious – my sons make them for friends at home-gatherings – they all love them and NONE ever had them before. Funny part, my parents were from Calabria – my husband’s family from Naples – they had never had them before!!!Yet, they are Neapolitan?? I love all your recipes. Thanks
Thanks, Theresa! It’s true. These treats really are hard to resist…
WOW! Pizza, and fried -what could be better than that?
Not much, lol!
Resistance is futile! :=)
I first saw these on David Rocco's Dolce Vita a few years ago and made them a couple of times. They are delicious!
I never fry meat. I never fry vegetables. But dough – ahh – you got me! I am printing this to take to the store for inspiration for the toppings. This is nagging me to come here.
I'm with you, Lori. Anchovies are my favorite.
Hehehe, è vero!
I like the bacon idea!
Your way sounds lovely, too. Will have to try it!
Who could resist? Little – check. Fried – check. Pizza – check. A winner for sure.
I'll take the one with anchovies…
LL
sono irresistibili , uno tira l'altro…. poi chi la segue più la dieta? Buon weekend Frank !
these are great, would do nicely with football games on the big screen… especially like the flavoring sound of the mozzarella with capers…. maybe a thin slice of tomato with bacon!!!
Thanks for stopping by, Beatriz! I'm a big de Sica fan but haven't yet seen that one. Will have to look for it.
They are great for a party! I'm not sure about the auto-fry part, though… being a lawyer the liability risk would freak me out.
Thanks!
They do! I also try to keep fried foods down to a minimum, but I like to give myself a treat once and a while…
Interesting! I like it… makes sense to me!
Sure are!
We make pizzette with puff pastry and a good tomato paste, but these look so pretty and delicious that we'll give them a try!
The first time I saw fried pizzas was at Vittorio de Sica film “l'Oro di Napoli”. Sophia Loren plays the wife of a pizza-maker that sells fried pizzas…Thank you. I'll try this recipe.
Beatriz Tavares
Mouthwatering…
I saw these in a programme the other day. Some street vendors in Naples were making them. Never had them but want to try it. Would make wonderful party food, maybe get the guests to fry their own lol
I've never tried these before but I'm sure they're delicious! I've never had anything fried I didn't like. I just try to avoid most fried foods now so I can keep my girlish figure. That said, I may have to try them at least once. I'm sure they taste amazing!
Could it be that when up in the mountains you would not have access to an oven so would have to fry on an open fire? I have no idea really but thought this might be a reason!!!
Frank – No, there's nothing as satisfying as fried dough. A friend of mine from Salerno used to make these occasionally and they are truly addictive.