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Course

Preparation

Diets

DIY

Source: Executive Chef Anne Gringass-Paik of Brix Restaurant | Category: Appetizers, Entrees

Pizza Fritta

Inspired by street foods of Sicily, this dish can be enjoyed as an appetizer or a main dish.

Pizza Fritta recipe made with canola oil by Anne Gringass-Paik

Ingredients

  • Dough
  • 1 tsp granulated sugar 5 mL
  • 1 tsp rapid rise yeast 5 mL
  • 1 tsp salt 5 mL
  • 4 1/2 to 5 cups bread or all purpose flour 1.1 to 1.18 L
  • 1/3 cup semolina 75 mL
  • 1 3/4 cups water 425 mL
  • 1 Tbsp canola oil 15 mL
  • Tomato Sauce
  • 4 garlic cloves, thinly sliced
  • 1/2 tsp red chili flakes 2 mL
  • 2 Tbsp canola oil 30 mL
  • 1 can (28 oz/796 mL) crushed tomatoes
  • 8 to 10 basil leaves, torn
  • salt and pepper to taste 
  • 4 cups canola oil 1 L
  • 1/2 cup Parmesan Cheese 125 mL
1 tsp granulated sugar1 tsp rapid rise yeast1 tsp salt4 1/2 to 5 cups bread or all purpose flour 1.1 to1/3 cup semolina1 3/4 cups water1 Tbsp canola oilarlic cloves, thinly sliced1/2 tsp red chili flakes2 Tbsp canola oil1 can (28 oz) crushed tomatoes8 to 10 basil leaves, tornsalt and pepper to taste 4 cups canola oil1/2 cup Parmesan Cheese

Instructions

  • 1. In mixing bowl, with a dough hook attachment, place sugar, yeast, salt, 1 cup (250 mL) flour and semolina. Stir to combine ingredients.
  • 2. Add water and canola oil and mix well to combine ingredients. With mixer running, gradually add enough remaining flour to form a smooth dough. Let machine mix dough or knead by hand for about 10 minutes. Remove dough hook, cover dough, and let rest for 15 minutes.
  • 3. Divide dough into 4 equal pieces and place on baking sheet lined with parchment paper. Cover, and let rise until dough is double in bulk, about 40 minutes.
  • 4. Meanwhile, prepare tomato sauce. In large saucepan over medium-high heat, add canola oil. Add garlic and chili flakes. Simmer over low temperature about 1 minute. Do not let garlic burn. Add crushed tomatoes and mix well.
  • 5. Bring to a simmer and add basil leaves. Season with salt and pepper. Remove from heat.
  • 6. In deep fryer, heat 4 cups (1 L) of canola oil to 350 °F (180 °C).
  • 7. Lightly flour the dough. Cut each of the 4 balls of dough into 4 pieces. Flatten with hands or with rolling pin to about 1/8-inch in thickness. Place each piece, one at a time into the hot oil. Fry each side until golden brown in color, about 2 minutes per side. Remove and drain on paper towels.
  • 8. Top each pizza with tomato sauce and sprinkle with Parmesan cheese. Serve immediately.
  • Tips: The tomato sauce can be prepared ahead of time, reserving the basil leaves until ready to use. 
  • The dough can be made one day ahead and refrigerated after the balls have been formed. Let dough come to room temperature before flattening and frying.
  • Add your favorite pizza toppings.

Yield

16 pizzas

serving size

1 pizza

nutritional analysis

Per Serving

Calories310
Total Fat16 g
Saturated Fat1.5 g
Cholesterol0 mg
Carbohydrates35 g
Fiber2 g
Protein7 g
Sodium320 mg

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