Fresh homemade Italian Fried Pizza, ready from scratch in 10 minutes? Topped with garlicky tomato sauce, chunks of mozzarella and fresh basil leaves? Oh yeah. Homemade pizza doesn’t get better than this!
Dust a clean surface and your hands with flour, 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 vegetable oil into a small frying pan 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 passata (or homemade tomatosauce, chunks of bocconcini and fresh basil. Garnish with freshly grated parmesan.
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.
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.