This Italian pizza fritta recipe is ready in 10 minutes, thanks to its super fast, crispy fried pizza dough! No baking required, simply layer your epic fried pizza with our quick pizza sauce, melty mozzarella and fresh basil for a quick snack or easy dinner.
Heat up the passata in a small saucepan along with the garlic and olive oil. Simmer for a few minutes for the flavours to infuse, then switch off the heat. Note: Skip this step if you want to use plain passata.
400 g passata, 1-2 tsp garlic, 1-2 tbsp olive oil
For the pizza fritta:
Sprinkle flour over a clean work surface and your fingers, then portion out pizza dough into pieces roughly the size of your fist. Flatten and stretch the dough out into rough circles around 1 cm / 0.4 inch thick and 10-15 cm / 4-6 inch wide.
250 g pizza dough
Pour vegetable oil into a small frying pan until it’s just covering the bottom of the pan by about 0.5 cm / 0.2 inch. Heat through. Test with a wooden chopstick or toothpick and when bubbles form on the tip, it’s ready to start frying.
½ cup vegetable oil
Stretch each piece of dough out again just before cooking so it cooks evenly. Fry each piece separately for 1 minute per side until golden brown and puffy. Drain on paper towel.
Top fried dough with quick pizza sauce or passata, mozzarella / bocconcini and fresh basil leaves or your chosen pizza toppings. Garnish with freshly grated parmesan.
400 g passata, ½ cup mozzarella or bocconcini, ½ cup fresh basil leaves, 2 tbsp parmesan
Dough - Store-bought dough will get you up and cooking faster, but for the best tasting pizza, make your own homemade pizza dough. If using store bought dough, let it sit on the bench to bring it up to room temperature before you cook it. This will give you the best texture and a nice crispy outside once cooked.
Preparing the Dough - Dust your hands with flour while you shape the dough. This will stop it sticking to your fingers, and make it nice and easy to work with.
Dough Size - With this method your pizza bases should be perfect for a single serving, so each person can add their own toppings once the bases are cooked. Cook one piece of dough at a time to allow plenty of space for the dough to puff up. This also maintains the oil temperature and stops the dough becoming gluggy.
Vegetable Oil - Use a vegetable oil for frying the dough (such as canola, corn, peanu or sunflower oil). The high smoke point and low flavour profile make them perfect for shallow frying the pizza and won’t fill your kitchen with that smoky smell. Test the oil temperature with a wooden skewer or chopstick. When tiny bubbles form at the base, the oil is ready.
Sauce - Follow the recipe below for a quick pizza sauce using passata, garlic and olive oil. Sub with crushed tomatoes, store-bought pizza sauce or use leftover homemade tomato pasta sauce.
Toppings - This pizza is amazing with simple margherita style ingredients like mozzarella or bite-sized bocconcini, fresh basil leaves and Parmesan.
Char the Crust - After frying the pizza and adding your toppings, bake for another minute or two in the oven to crispen the edges. This isn’t essential with our recommended toppings, but is a nice way to add extra crunchy texture and smoky flavour.
Make it a Calzone - Fold the dough into a half moon shape, filled with traditional Italian ingredients like salami with mozzarella or provolone, charred capsicum / bell pepper, eggplant, or your favourite combo of classic pizza ingredients before frying.
Extra Simple - Serve the fried dough with napoli sauce on the side for dipping.