Can you believe this homemade pizza is ready in 10 minutes – the secret is frying the dough! Pizza Fritta is an Italian fried pizza recipe straight from Naples, topped with garlicky tomato sauce, chunks of mozzarella and fresh basil leaves. Yum!
Why We Love This
Forget the oven, no need to wait for it to pre-heat. All you need is one little frying pan and you are SET. We love being able cook fresh pizza so quickly – even quicker than frozen pizza out the oven. Such a game changer!
The size of each pizza base is great, as they make for perfect single serving size, so each person can pop on their own toppings once the bases are cooked. The frying actually only takes a couple of minutes!
What is Pizza Fritta?
Pizza Fritta translates to literally fried pizza. This humble yet amazing little Italian recipe comes to you all the way from Naples in Italy, where our amazing friend Ida and her mum Rita spilled the beans on their family favourite.
We’re still not sure why such a simple pizza recipe isn’t more well known around the world!
Now, the good news is you don’t need to be in Italy to get your hands on some amazing Italian Fried Pizza. The bad news is this is one totally addictive recipe and it will be super hard to stop at one.
But first, a quick heads up. If you’re after the most authentic flavours, you should definitely top it with Napoli Sauce and make your own homemade pizza dough. Making your own dough does take longer than 10 minutes, but it’s totally worth it.
If, however, you’re after golden fried, soft and chewy pizza goodness – preferably RIGHT NOW – then you can easily make it with pre-made / store-bought dough. It won’t be quite the same, but it’ll be close enough.
Either way guys, it’s up to you. Follow your heart OR your stomach. We won’t judge! We buy store bought dough whenever we’re in a time crunch – especially on weeknights!
What You’ll Need
Only 4 ingredients guys! The toppings are completely up to you though. So feel free to swap our the sauce, cheese and herbs for whatever you like. We recommend Napoli sauce, bocconcini (aka bite-sized mozzarella) and basil.
How to make Pizza Fritta:
Flour a clean surface and your hands, then pull off a portion of your pizza dough. A fist-sized ball of dough should be perfect. Flatten and hand stretch each ball out into a rough disk around 1cm thick and 10-15cm wide.
Pour oil into a small frypan until it’s just covering the bottom of the pan by about 1/2 a centimetre. Once hot (test with a wooden chopstick and look for bubbles).
Carefully place the dough into the oil one at a time, and cook for around a minute each side until it puffs up and turns golden brown on both sides.
Remove from the oil and place onto paper towel to drain, then repeat for your remaining dough portions.
Top each pizza base with sauce, chunks of bocconcini and fresh basil. Optional: Garnish with freshly grated parmesan.
Wandercook’s Tips
- Test the temperature with a wooden skewer or chopstick. When tiny bubbles form at the base, you know the oil is ready.
- If using store bought dough, let it sit on the bench to bring it up to room temperature before you cook it for the best dough texture and crispy outside.
- Flouring your hands helps to prevent the dough sticking to you, so you can work nice and quickly as you make each base.
- Stretch out the dough again just before cooking so it cooks evenly.
- For the amount of oil we use, as long as the base of the pan is covered, that’s usually all you need for one batch of frying.
FAQs
If you have left over dough, you can either make dessert bases and treat them as doughnuts with crazy toppings or very woofy pancakes. You could also try frying it Calzone style – where you put the cheese and sauce in the dough as a pouch, then fry it. We’re going to try this next – stay tuned!
We recommend a vegetable based oil such as corn, peanut, sunflower or canola oil. They have a high smoke point and low flavour profile, which make them perfect for shallow frying the pizza.
Yes, so don’t feel like you have to use all the dough at once. You can portion it out and leave some in the freezer, some in the fridge and leave what you want to cook out on the bench. When thawing, leave it on the bench and use it once it reaches room temperature – depending on the frozen portion size this can take an hour or two.
Variations
- Get crazy with your toppings. We’ve given you the traditional Napoli toppings, but if you prefer barbeque chicken or ham and pineapple, get creative and put your own on.
- Leftover dough? Turn it into a dessert. You can make the bases smaller, and after pulling them out the oil, pop them on a plate with cinnamon sugar. Boom, doughnuts. Top with cream and thank us later.
More Italian recipes our readers love:
- Fresh Tomato Pasta Sauce from Scratch
- Napoli Sauce with Pasta
- Napolitan Style Pizza Dough
- Creamy Italian Sausage Pasta
★ Did you make this recipe? Please leave a comment & star rating below!
Ingredients
For the Pizza Bases
- 250 g pizza dough homemade or store-bought
- ½ cup vegetable oil for cooking, you can use canola, sunflower, peanut or corn oil
For the Sauce
- 400 g passata or chopped tomatoes (make your own homemade tomato sauce)
- 1-2 tsp garlic finely chopped
- 1-2 tbsp olive oil
For the Toppings
- ½ cup bocconcini sliced into small pieces (or any mozzarella style)
- ½ cup fresh basil leaves
Optional
- 2 tbsp parmesan grated
Instructions
- Flour a clean surface and your hands, then pull off a portion of your pizza dough. A fist-sized ball of dough should be perfect. Flatten and hand stretch each ball out into a rough disk around 1cm thick and 10-15cm wide.
- Pour oil into a small frypan until it's just covering the bottom of the pan by about 1/2 a centimetre. Once hot (test with a wooden chopstick and look for bubbles).
- Carefully place the dough into the oil one at a time, and cook for around a minute each side until it puffs up and turns golden brown on both sides. Remove from the oil and place onto paper towel to drain, then repeat for your remaining dough portions.
- Top each pizza base with sauce, chunks of bocconcini and fresh basil. Optional: Garnish with freshly grated parmesan.
Video
Recipe Notes
- Test the temperature with a wooden skewer or chopstick. When tiny bubbles form at the base, you know the oil is ready.
- If using store bought dough, let it sit on the bench to bring it up to room temperature before you cook it for the best dough texture and crispy outside.
- Flouring your hands helps to prevent the dough sticking to you, so you can work nice and quickly as you make each base.
- Stretch out the dough again just before cooking so it cooks evenly.
- For the amount of oil we use, as long as the base of the pan is covered, that’s usually all you need for one batch of frying.
- What else can I use the pizza dough for? If you have left over dough, you can either make dessert bases and treat them as doughnuts or very woofy pancakes. You could also try frying it Calzone style – where you put the cheese and sauce in the dough as a pouch, then fry it. We’re going to try this next – stay tuned!
- What’s the best oil for frying? We recommend a vegetable based oil such as corn, peanut, sunflower or canola oil. They have a high smoke point and low flavour profile, which make them perfect for shallow frying the pizza.
- Can you freeze? Yes, so don’t feel like you have to use all the dough at once. You can portion it out and leave some in the freezer, some in the fridge and leave what you want to cook out on the bench. When thawing, leave it on the bench and use it once it reaches room temperature – depending on the frozen portion size this can take an hour or two.
- Get crazy with your toppings. We’ve given you the traditional Napoli toppings, but if you prefer barbeque chicken or ham and pineapple, get creative and put your own on.
- Leftover dough? Turn it into a dessert. You can make the bases smaller, and after pulling them out the oil, pop them on a plate with cinnamon sugar. Boom, doughnuts. Top with cream and thank us later.
Nutrition
20 Comments
kim
08/04/2020 at 10:24 pmSuch a great recipe! I love how easy and tasty this was! I will definitely be making again and again!
Wandercooks
14/04/2020 at 4:56 pmAww thanks Kim, glad you liked them!
Jordin
08/04/2020 at 9:58 pmThese pizza fritters look soo good! I need to make these for my house I know everyone will love them!
Wandercooks
14/04/2020 at 4:56 pmThanks, hope you have fun frying them! 😀
Liz
08/04/2020 at 9:43 pmPizza night is my favorite night!! This fried pizza sounds AMAZING! My husband and my son are going to love this!
Wandercooks
14/04/2020 at 4:56 pmSame! We usually do pita pizzas to save time, but these are even quicker than that!
Dannii
08/04/2020 at 9:29 pmPizza in just 10 minutes sounds amazing to me.
Wandercooks
14/04/2020 at 4:55 pmYep, it’s hard to go back to the oven now haha!
Jacqueline Meldrum
08/04/2020 at 7:24 pmThat looks great. I was just watching Jamie Oliver on TV making a similar pan pizza. It must be a sign! Sharing!
Wandercooks
14/04/2020 at 4:55 pmHaha! Timing! Hope you enjoy making this version. 😀
Agness of Run Agness Run
21/01/2017 at 4:57 amThis is such a pleasure to prepare. Quick and easy to prepare + very tasty, it is marvelous combination. Thank you Laura and Sarah!
Wandercooks
25/01/2017 at 11:22 amThat’s fantastic feedback thanks Agness, so glad you enjoyed!
Tina
07/12/2016 at 9:21 amIt sounds so good to fry the pizza dough! I’ve never done it before, and I really need to give this method a try now.
Wandercooks
13/12/2016 at 10:26 amHaha yes you do Tina! It has a totally different texture to dough cooked in the oven.
Sarah @ Champagne Tastes
07/12/2016 at 9:17 amI’m so hungry right now– and this pizza sounds amazing!
Wandercooks
13/12/2016 at 10:27 amIt’s definitely the cure for those hunger pangs haha.
Platter Talk
07/12/2016 at 9:04 amOh! That looks pretty darn good. I love fresh basil, mozzarella and tomato. I’ve never fried pizza dough before.
Wandercooks
13/12/2016 at 10:27 amOoh keen to hear how you go. This trio of toppings is an oldie but a goodie – and sometimes simple is best!
swathi
07/12/2016 at 8:50 amI never tried fried pizza, I like fried goodies, now i am not making it as often as earlier, I need to try it . I make pizza dough in bulk and freeze them. I think next time I can make this.
Wandercooks
13/12/2016 at 10:28 amOhh that’s a great idea Swathi, we’ll definitely do that next time we make up a big batch of dough.