Pizzelle fritte (Little Fried Pizzas)
Ingredients
- 600 g pizza dough, preferably homemade
- Olive or vegetable oil or a combination of both, for frying
For the sauce:
- 1 small (400g) can of tomatoes, passed through a food mill, or an equvalent amount of passata
- 1-2 cloves of garlic peeled and slightly crushed
- A few fresh basil leaves
- olive oil
- salt to taste
For the topping:
- Freshly grated parmigiano-reggiano
- Fresh basil leaves
Instructions
Preparing and rising the dough
- Prepare the dough following these directions and let it rise until it has doubled in volume, about 2-4 hours at least. (You can also let it rise overnight, which will give it an even better flavor.)
- Take the risen dough and form it into balls, each about 5-6 cm (2 or 2-1/2 inch) round, weighing about 50-60g (1.5-2 oz) each. (For use as finger food, make them a bit smaller.) Place them on a floured pastry board or cookie sheet and cover them with a tea towel. Let them rest again, this time for about hour.
Making the tomato sauce
- In the meantime, add the milled tomatoes, garlic, basil, salt and a healthy glug of olive oil to a saucepan and let it all simmer for about 15-20 minutes until well reduced to a saucy consistency. Set aside until needed.
Forming and frying the pizzelle
- In a large saucepan, add oil at least 3cm (1 inch) deep. Get it nice and hot, about 190F/425F, but not smoking.
- Now, take each ball and flatten them out into thin rounds, anywhere between about 8-12cm (3-5 in) in diameter, leaving a slightly raised lip around the edges. Prick them here and there in the middle with a fork, then slide them gingerly into the hot oil.
- Fry the pizzelle quickly on both sides just until they have puffed up and lightly browned, using a skimmer to press the rounds into the oil and turn them from time to time.
- As they are finished frying, place your pizzelle fritte on a rack or paper towels to drain. If you're making a large batch, you can keep them warm in a low oven while you fry the rest.
Topping and serving
- In the well of each pizzella fritta, place a spoonful or two the tomato sauce. Then sprinkle with freshly grated parmigiano-reggiano and finally top with a couple of little fresh basil leaves.
- Serve right away, while they're still warm.