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 David Loftus

fried pizza (pizza fritta)

servings 10

method
When I took my students to Italy to see how olive oil was made, we ate these fried pizzas at a great little restaurant called Il Vescovino in Panzano in the Chianti region. The chef fried the thin bases in oil, like poppadoms, then quickly topped them with tomato sauce, mozzarella and a little bit of oregano and popped them straight under a hot grill. They were the lightest pizzas I've ever eaten just incredible and this is how the first ever pizzas were made.
First, make your basic pasta-and-pizza/pizza_dough">pizza dough. Now make your pasta-andpizza/the_quickest_tomato_sauce">tomato sauce. Heat a saucepan, add a splash of oil and the sliced garlic and cook gently. When the garlic has turned light golden, add half the basil, the tomatoes and a few pinches of salt and pepper. Cook gently for about 20 minutes, mashing the tomatoes until smooth, then taste, season again and put to one side. Preheat your grill to its highest temperature. Divide the dough into 10 pieces and press them flat on to a floured work surface. Roll them out to about 0.5cm/ inch thick and allow them to rest for 10 minutes or so. Heat a frying pan over a high heat, add about 2cm of vegetable oil and fry each pizza for 30 seconds or so on each side. Remove with tongs and place on a baking tray. Once all the bases are fried, smear each one with a spoonful of the tomato sauce and tear over some mozzarella and a leaf or two of basil or dried oregano. Drizzle with olive oil and grill until thecheese is bubbling and the dough is light brown and cooked through.

from Jamie's Italy

ingredients
1 x basic pizza dough flour, for dusting vegetable oil, for frying 2 x 150g balls of buffalo mozzarella optional: 5 teaspoons dried oregano for the tomato sauce extra virgin olive oil 1 clove of garlic, peeled and finely sliced a bunch of fresh basil, leaves picked 1 x 400g tin of good-quality plum tomatoes

 sea salt and freshly ground black pepper

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[Link] Z Maria on Wed 05 Oct 2011 @ 22:46 I have just tried these fried pizzas (from the book) and they were absolutely gorgeous. I added on some of them mushrooms fried with "cominhos" (I don't know the english word, this one is portuguese), garlic and salt, with some white wine at the end. I was very happy with the outcome. [Link] adrian on Wed 25 May 2011 @ 15:18 good one karen ;) [Link] Karen on Sat 26 Mar 2011 @ 17:15 Don't think I want to eat anything that's been in the Avon! [Link] alina81 on Sat 06 Mar 2010 @ 15:45 Hi there! for all the users on this website that want to cook a fast and easy to make pizza, you can use pitta bread instead of the pizza base. Pop it in the avon for a few min to get it crispy, take it out, top it with whatever toppings you like and put it back in the avon for a bit longer, depending on the toppings you use. It usually takes 10 to 15 min alltogether. Ive tried it with tuna, cheddar, mozzarella, salami, olives, peppers, tomato sauce, sweetcorn, etc. it's delicious! And it saves you the time it would take for making and baking the pizza dough. Don't worry to get creative about your topping and good luck with it! And enjoy!!! [Link] bronte on Sun 14 Jun 2009 @ 19:37 how long does this take to cook? [Link] Chef Tim on Fri 15 May 2009 @ 16:16 This pizza is awsome and so are all the other recipes!! [Link] Chef Tim on Fri 15 May 2009 @ 16:15 This pizza is absolutly amazing, i am a big fan of yours and i love your recipes. [Link] Richard N on Fri 24 Apr 2009 @ 16:06 I have always done my home made pizza bases like this!! Not only do they taste great, but they are less messy and cook a lot quicker. [Link] Louise Goodison on Wed 01 Apr 2009 @ 14:09 This is great. I'm looking for more tasty lunches. Hint hint hint. Louise [Link] Shelly on Tue 24 Feb 2009 @ 12:16 Hmmm its yummy! [Link] chrissie on Sun 18 Jan 2009 @ 21:32 i borrowed the recipe book this was in from college library to do an assignment, and chose this recipe then found out we dont actually cook this i was so gutted but i gonna make it at home. I bet it tastes well nice though. [Link] sarah on Sun 05 Oct 2008 @ 19:37 simple, delicious and so very original...great recipe Jamie!! [Link] tom palfrey on Wed 01 Oct 2008 @ 11:42 this looks vile why dont you get a dominos pizza SO MUCH BETTER [Link] sam (scotland) on Tue 08 Jul 2008 @ 16:46 this recipe sounds great :), really loving your tv show to, i have never really been into cooking that much but after i seen how yummy some of your recipes looked it made me think again about cooking. keep up the good work :D! xx [Link] aig on Sat 05 Jul 2008 @ 16:31 I loved the pizza. It was fresh and had great texture. I did have trouble with the dough measurements since I am in the US. I will make it again soon [Link] William Joyce on Fri 04 Jul 2008 @ 09:37 I am a great fan of yours, and a great fan of italian food. I eat the greatest pizza in Trieste this winnter a simple yet delicious Margerita this is what kooking should be all about : Simple delicious divine Jamie i hope you will come one time to Romania to see some of our recipes and I will bet you'll love them.

Will [Link] alexandros on Wed 02 Jul 2008 @ 01:08 hi jamie your recipes are very good.i enjpy cooking [Link] those with [Link] you want make a greek [Link] will love it [Link] ed on Thu 26 Jun 2008 @ 20:27 Jamie Just look at all these wonderful comments people from all over the WORLD have written. What an inspiration. You really are fantastic at giving people the passion and energy to cook and enjoy amazing recipes. Be very proud. Ed [Link] luis leitao on Wed 28 May 2008 @ 22:11 oliver hello, I speak of Portugal hope to have read my message, much like to see your programs, and I think you cook a versatile, functional. I am also fascinated by plants and herbs. One day I wanted to make a recipe with you here in portugal in my restaurant, a typical Portuguese dish. Is it possible to get your site translated into Portuguese. My site is [Link] [Link] diego on Mon 26 May 2008 @ 17:44 I do cook a bit and I would like to take a cooking course with JO. Possible? I would travel to London or elsewhere and stay the time needed for that purspose. thank you for your time. [Link] Erica on Mon 26 May 2008 @ 11:40 Hi, Recently I founded your cooking program in the air, which has been suspended for almost a year. Don't feel shock about it since I am from China and less opportunity to see your program in TV. Definitely your foods are fantastic even though I have not chance to have a bite. I enjoy your cooking process as well and especial your expression with surprise or satisfaction, like the one you found the burnt onion in the barbecue, but turned out to be thankful for the sweet taste inside. It is rarely seen the spices you widely used in China, the oregano, the basil which I never seen here. But I appreciated your creation and passion to food and cooking. And you inspire me to how to utilize my handy materials to make my food more palatable. Millions thanks to you. The last, I envy you for such an easy place at the country to live in. It is my dream. [Link] Kate on Mon 26 May 2008 @ 05:29 I watched one of Jamie's shows not long ago and he did a recipe with sausages, spagetti and tomato sauce which he called (I think) quick italian meat balls (he squished the meat out of the sausages) - it looked great and I need to know what exactly goes in the sauce so that I can make this for my family (who love pasta!). Thanks [Link] Vinay Nagwekar on Sun 25 May 2008 @ 21:49 This site definitely needs a "search" facility. At the moment, it takes ages to find the recipe you want. Thanks. [Link] lulu on Sun 25 May 2008 @ 08:06 i think there should be a picture with the recipe to show us how it looks like [Link] marisa on Sat 24 May 2008 @ 13:41 hi jamie! i want a recipe of pasta not rice with red sauce includes currants like sicilian ones. thanks marisa [Link] Vanessa on Fri 23 May 2008 @ 18:33 PIZZA I LOVE PIZZA I TRIED THIS RECIPE AND IT WORKED IT WAS GORGEOUS!!!!!!!! GO JAMIE I DON'T CARE WAT OTHER PEOPLE THINK YOUR RECIPES ARE GREAT!!!! YAY HUGS VANESSA [Link] ajnky on Fri 23 May 2008 @ 16:33 OMG!! While I have not been to Italy to try these, I have had a dessert version of this. Instead of topping these with sauce and cheese, try dusting them with powdered sugar. My Gramp used to take us to this Italian Festa in Watertown, MA every year and they made the Pizza Frita with the powdered sugar, and they were amazing. [Link] jorge henrique ross on Fri 23 May 2008 @ 03:00 eu adorei a ideia da pizza com uvas e alecrim. [Link] Pata on Thu 22 May 2008 @ 22:04 La pizza es una pasada, me gusta y lo hare esta noche. Saludos a todos [Link] Gabrysia from Poland on Thu 22 May 2008 @ 18:38 Perfect!! I made it and it was delicious!! :) I'm only 14 years old and I love cooking! I wanna tell you that you're great cook ! ;) I watch you all the time. ;) [Link] Verena on Thu 22 May 2008 @ 10:52 hey jamie! big fan of yours btw. i took your fried pizza base idea and topped it with a fried mushrooms, onion, garlic, bacon, lemon juice, chive mixture, and covered with mozarella. much, much, much better than the original 'mushrooms on toast' and your fried pizza bases were just the right thing! [Link] Lauren ;xO on Thu 22 May 2008 @ 10:23

Hey Ive Made This Pizza At School i Messed it Up Lol Hahaa Damn But i Do Love Cooking [Link] sumpingrey on Thu 22 May 2008 @ 09:58 I am a huge fan of yours. Your cooking is simple and the end result looks fantastic. Your enthusiasm in the kitchen is infectious. Love to visit! [Link] sherise on Thu 22 May 2008 @ 09:00 i think that this website is too sefisticated and i think that very dish is too complicated [Link] Nate on Thu 22 May 2008 @ 00:45 Your amazing, can you cook me something? [Link] ashlee on Wed 21 May 2008 @ 16:05 jackie, in answer to your question about flour, yes you can use all purpose flour for pizza dough, I do all the time and it works just fine for me. if you have 'Jamie's italy " book try the fried ricotta with salsa - once you make them you won't go back - I'm not vegetarian but who needs meat when these taste soooo good!!! [Link] Jackie Mwaniki on Tue 20 May 2008 @ 15:18 Hi Jamie, i love your show and I love how you make me want to get into the kitchen and try out some of your recipes. Problem is, for the pizza dough, where I come from, we do not have bread dough, instead what we have is all purpose flour, gram flour, self raising flour (the type that you do not need to add any baking powder to it). Can I use the all purpose flour instead and add the yeast etc to make a pizza dough? [Link] jamie moniz on Mon 19 May 2008 @ 18:15 oooh your food variety, and passion you put into it just makes me want to cook all day! you've changed me as a cook and a person also. keep up the splendid work!! ...and we have the same name! [Link] unknown on Mon 19 May 2008 @ 11:57 this recipe is great.................... not [Link] Cis on Sat 17 May 2008 @ 10:03 Really Jamie, you made cooking great fun for me. Sometimes I don't have all the ingredients I need, but you have inspired me to try something new then and most of the time that works out fine too! I especially like your book "Jamie's Italy". Even just looking at the pictures is inspiring. You are doing a great job!

[Link] Annika on Sat 17 May 2008 @ 07:45 hey guys......... i have posted lke a gazilian comments on this site but i have to highlight this one..... i love the jamie italy cook book sooooooooooooo........i love this recipe with alll my heart and i have tried it out and it works..trust me! any way thats it. [Link] zanee on Fri 16 May 2008 @ 19:03 hi jamie! im a big fan of yours. im from the philippines. ive watched your show on cabletv. you are truly amazing, you inspire us newly chefs here. goodluck in everthing.. how i wish i could really meet you. take care always. [Link] Diana on Fri 16 May 2008 @ 09:40 Hi, I'm from Barcelona. I first got interested on your cuisine watching a documentary on Biography channel, now I love your book and today I am going to start making fresh pasta. I wish we could watch your program here in Spain! [Link] Andi on Fri 16 May 2008 @ 04:22 Vancouver Canada LOVES Jamie Oliver! Rockn'row! please tell us how to get one of those wood ovens please! Andi [Link] Carin Juul Genfer on Fri 16 May 2008 @ 00:51 Like everything else created by Jamie this disk floats in olive oil. Basically i dont understand how anyone could stay just remotely slim living on the diet, which has been/ is shown on television (a "little olive oil" or "a spoonful" is followed by something like a decilitre pored into the frying pan). This recipe is amazing in a western world of eternal strive for slimness and prevention of fat-induced heart problems. I would love for a recepe book with totally low-calory dishes. Or maybe an explanation as to how little of each (normal )Jamie-Oliver dishshes one should eat in order not to exceed average supply of calories. Faithfully yours, Carin

[Link] MICHAEL on Thu 15 May 2008 @ 18:07 MMMmm how do you make such lovley food [Link] MICHAEL on Thu 15 May 2008 @ 18:04 I LOVE YOUR RECIPES ESPECILLY YOUR BACON PASTA. [Link] ben on Thu 15 May 2008 @ 16:55 i've tried this recipe a few times now. i don't have a stone oven so frying the base helps get a really uniqe base. it also means if your bases aren't always brilliant it disguises that a little. a tip. it's important you roll the base really thin cos frying it seems to expand the base more then normal. it's also good for frozen dough. rocknroll [Link] Jakob Bruno Jansen on Thu 15 May 2008 @ 13:24 I love the idea of fried pizza - It looks delish! You are my greatest inspiration! I love your shows and what you are doing to prevent the english food culture from being flushed down the toilet - thumbs up! - love Jakob, Denmark. [Link] rebecca murray on Thu 15 May 2008 @ 10:27 jamie you are wonderful with your creations, simple yet amazing. You inspire me in the kithen with my cooking my family and i thank you for the wonderful food i am now able to cook.

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