There were many, many forms of fried doughs in Campania during the epidemic of cholera as frying food was a way of ensuring that the food was sterilized. These fritta are truly delicious. This elegant version (made without yeast), is a true celebration of anchovies and mozzarella, two of the region’s most wonderful ingredients, so worth shouting about.
There were many, many forms of fried doughs in Campania during the epidemic of cholera as frying food was a way of ensuring that the food was sterilized. These fritta are truly delicious. This elegant version (made without yeast), is a true celebration of anchovies and mozzarella, two of the region’s most wonderful ingredients, so worth shouting about.
100 millilitres good-quality extra virgin olive oil (plus extra for topping)
1 shallot (finely chopped)
8 anchovy fillets (chopped)
100 millilitres dry white wine
1 small garlic clove
handful of fresh basil leaves (torn)
TOPPING
3 large red peppers
generous handful of wild rocket leaves
4 x 100 grams balls of buffalo mozzarella (each torn into 3 pieces)
12 anchovy fillets
1 tablespoon capers in brine (rinsed in cold water)
sea salt and freshly ground black pepper
FRITTA
1½ cups Italian flour (plus extra for dusting)
1 teaspoon sea salt
1 teaspoon baking soda
½ cup whole milk
olive oil (for frying)
ANCHOVY DRESSING
generous ⅓ cup good-quality extra virgin olive oil (plus extra for topping)
1 shallot (finely chopped)
8 anchovy fillets (chopped)
generous ⅓ cup dry white wine
1 small garlic clove
handful of fresh basil leaves (torn)
TOPPING
3 large red bell peppers
generous handful of wild rocket leaves
4 x 3½ ounces balls of buffalo mozzarella (each torn into 3 pieces)
12 anchovy fillets
1 tablespoon capers in brine (rinsed in cold water)
sea salt and freshly ground black pepper
Method
Fried Pizza with Mozzarella & Peppers is a guest recipe by Ursula Ferrigno so we are not able to answer questions regarding this recipe
To prepare the fritta, mix all the ingredients together, except the oil for frying, in a large mixing bowl and knead well for 8 minutes. Please do not over-knead. Place the dough in a clean bowl, cover and leave the dough to relax for 1 hour.
Preheat the oven to 200°C fan/220°C/425°F/gas 7.
Prepare the red peppers for the topping. Roast the peppers in the preheated oven for about 30 minutes, depending on the size of the pepper — they should be wrinkled and blackened slightly when ready. Cool the peppers in a bowl, remove the skin when cold and cut each pepper into 6 large strips.
To prepare the dressing, gently warm all the ingredients in a small saucepan over a low heat to heat through. Transfer to a food processor or blender and mix until smooth. Season to taste.
Once rested, the dough should be ready to fry. Break off a small golf-ball sized piece of dough and roll into a thin disc on a floured surface, to about 18 cm/7 in. in diameter. Repeat with the rest of the dough until you have 16 discs (you only need 12, so enjoy the leftovers as cooking snacks!).
Heat the oil in a frying pan over a medium heat and fry the discs one at a time, shaking the pan vigorously, for about 4 minutes until the dough circle aerates and becomes crip and golden. Drain on paper towels, sprinkle with sea salt and keep warm until ready to serve.
To assemble, toss the rocket leaves in a little extra virgin olive oil. Place a piece of mozzarella on each fritta. Arrange the anchovy fillets and roasted pepper strips on top. Scatter over the rocket and capers and spoon the dressing over and around the fritta. You might like to finish with a light drizzle of extra virgin olive oil and a sprinkling of black pepper.
To prepare the fritta, mix all the ingredients together, except the oil for frying, in a large mixing bowl and knead well for 8 minutes. Please do not over-knead. Place the dough in a clean bowl, cover and leave the dough to relax for 1 hour.
Preheat the oven to 200°C fan/220°C/425°F/gas 7.
Prepare the red bell peppers for the topping. Roast the peppers in the preheated oven for about 30 minutes, depending on the size of the pepper — they should be wrinkled and blackened slightly when ready. Cool the peppers in a bowl, remove the skin when cold and cut each pepper into 6 large strips.
To prepare the dressing, gently warm all the ingredients in a small saucepan over a low heat to heat through. Transfer to a food processor or blender and mix until smooth. Season to taste.
Once rested, the dough should be ready to fry. Break off a small golf-ball sized piece of dough and roll into a thin disc on a floured surface, to about 18 cm/7 in. in diameter. Repeat with the rest of the dough until you have 16 discs (you only need 12, so enjoy the leftovers as cooking snacks!).
Heat the oil in a frying pan over a medium heat and fry the discs one at a time, shaking the pan vigorously, for about 4 minutes until the dough circle aerates and becomes crip and golden. Drain on paper towels, sprinkle with sea salt and keep warm until ready to serve.
To assemble, toss the rocket leaves in a little extra virgin olive oil. Place a piece of mozzarella on each fritta. Arrange the anchovy fillets and roasted pepper strips on top. Scatter over the rocket and capers and spoon the dressing over and around the fritta. You might like to finish with a light drizzle of extra virgin olive oil and a sprinkling of black pepper.
Tell us what you think
Thank you {% member.data['first-name'] %}.
Explore more recipesYour comment has been submitted.