Pairs well with Pizza Fritta al Forno with Fresh Escarole Salad
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Pizza Fritta al Forno with Fresh Escarole Salad
1.6K views • 13d ago
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A traditional Italian fried pizza, finished in the oven and stuffed with a fresh escarole salad with tomatoes, olives, capers, anchovy sauce, pine nuts, and pecorino cheese.
00:45:00 total
Serves 4
medium
Main Various
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Ingredients
- Flour 0-00 - 280w - 1 kg (for dough)
- Fresh yeast - 1-3 g (crumbled)
- Water - 700 g (slowly added to dough)
- Salt - 25 g (for dough)
- Oil - watch the video to see (for frying)
- Curly escarole - 500 g (for salad)
- Cherry tomatoes (Datterini) - 400 g (for salad)
- Black olives - 200 g (Tagalog olives used)
- Pecorino cheese - 100 g (grated, for salad)
- Capers - 50 g (for salad)
- Pine nuts - 30 g (for salad)
- Anchovy sauce (Colatura di Alici) - 10 g (for salad)
- Black pepper - watch the video to see (to taste)
- Extra virgin olive oil - 50 g (for salad and frying)
- Smoked provola cheese - 200 g (for second cooking and filling)
Instructions
- Prepare the dough: In a bowl or machine, combine flour, crumbled fresh yeast, water, and salt. Work the dough uniformly for about 20 minutes.
- Rest the dough: Let the dough rest on the work surface for 15 to 40 minutes.
- Divide and ferment: Divide the dough into loaves of approximately 230 g each. Let them rise until doubled in size, about 30 minutes.
- Shape and prepare the dough: Roll out each loaf evenly and make holes in the dough to prepare for frying.
- Fry the pizza: Heat oil to 180°C and fry the dough until golden and cooked through.
- Second cooking in oven: Place fried pizza in a preheated oven at maximum temperature. Add smoked provola cheese on top and bake until the cheese melts and the pizza is golden and dry.
- Prepare escarole salad: Mix curly escarole, cherry tomatoes, black olives, pine nuts, capers, anchovy sauce, grated pecorino cheese, black pepper, and extra virgin olive oil.
- Assemble and serve: Fill the oven-baked fried pizza with the fresh escarole salad and serve immediately.
