PIZZA FRITTA

Napuljski specijalitet za prste polizati…

Sastojci:

Tijesto:

3 šalice glatkog brašna

1 žličica šećera

1 žličica soli

2 žličice suhog kvasca

1 žlica ulja

Topla voda (otprilike 1 šalica)

Nadjev:

120 g mozzarelle

100 g šunke

1,5 šalica umaka od rajčice

Sol, papar, origano

Ulje za prženje

Priprema:

U dubljoj posudi izmiješajte brašno, sol, šećer, kvasac i ulje. Mikserom s nastavkom za tijesto lagano miješajte dodajući toliko tople vode da dobijete kompaktno tijesto. Miksajte 4 minute, a zatim tijesto kratko premijesite rukama. (Ako se lijepi za prste, dodajte još malo brašna.)

Tijesto oblikujte u kuglu, stavite ga u posudu premazanu uljem, prekrijte čistim ubrusom i ostavite na toplom mjestu najmanje 2 sata da se udvostruči.

Umak od rajčice pomiješajte s origanom, solju i paprom. Mozzarelu i šunku nasjeckajte.

Od uzdiglog tijesta trgajte komade veličine šake. Oblikujte ih u kuglu pa tanko razvaljajte. Premažite umakom i pospite šunkom i sirom. Preklopite pa dobro stisnite rubove.

U tavi jako zagrijte ulje pa na njemu pržite pizzu. (Žlicom polijte malo vrućeg ulja po gornjoj strani.)

Pržite 1-2 min da dobije lijepu zlatnu boju, a zatim okrenite.

Pizzu frittu od viška masnoće ocijedite na papirnatom ubrusu , ostavite nekoliko minuta da se prohladi i poslužite.

PIZZA FRITTA

The streets of Napoli, the cradle of pizza, offer another variation – fried pizza.
The delightful blend of crunchy dough and soft filling is simply irresistible.

Ingredients:

For the dough:
3 cups plain flour
1 teaspoon sugar
1 teaspoon salt
2 teaspoons dry yeast
1 tbsp oil
warm water (about 1 cup)

For the filling:
120 g mozzarella cheese
100 g ham
1 ½ cup tomato sauce
salt, pepper, oregano

frying oil

Method:

Mix the flour, salt, sugar, yeast and oil in a mixing bowl. Use a dough hook to beat at a slow speed, adding just enough warm water to get smooth dough. Mix for 3 minutes, than briefly knead. (If the dough sticks to your fingers, add some more flour.)
Form a ball, place in an oil-greased dish, cover with a clean kitchen cloth and leave in a warm place for at least 2 hours, until double in size.
Season the tomato sauce with oregano, salt and pepper. Chop the cheese and ham.
Cut pieces of dough by hand, form smaller balls and roll them out thinly. Spread the sauce, sprinkle the cheese and ham. Fold over and press the rim firmly.
Heat the oil in a pan and fry the pizza. Spoon the top size with some hot oil.
Fry for 1-2 minutes, until nicely golden, then fry the other side.
Drain excess oil from the pizza fritta on paper towels and leave to cool for a few minutes before serving.