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Fried Pizza from Messina Recipe

Fried Pizza from Messina Recipe

Fried Pizza from Messina Recipe

pizza fritta messinese

Preparation time : 30 minutes + 1 hour and 30 minutes rising time + 5 minutes cooking time

Ingredients for 4 servings

for the dough :

  • soft wheat flour (preferably Italian-type flour) 24/5 cups (350 g)
  • durum wheat flour 1 cup (150 g)
  • water 11/8 cups (270 ml)
  • lard, softened at room temperature 13/4 oz (50 g)
  • fresh yeast 2 tbsp + 2 tsp (40 g)
  • salt 12/3 tsp (10 g)
  • oil for frying

for the filling :

  • escarole, chopped 1 head
  • anchovies, chopped 6
  • cherry tomatoes, quartered 10
  • Caciocavallo cheese, diced 31/2 oz (100 g)
  • extra-virgin olive oil 2 tbsp (30 ml)
  • salt and pepper to taste

Method :

  1. Mix the two types of flour and make a well in the flour mixture on a work surface. Dissolve the yeast in 2/3 cup (150 ml) water at room temperature or, alternatively, crumble it directly onto the flour mixture. Knead the flour together with the softened lard, and the dissolved yeast. Dissolve the salt in 3 tablespoon + 1 teaspoon of water and knead into the dough.
  2. Cover the dough in plastic wrap and let rise in a warm, humid place until doubled in size, about 1 hour.
  3. In the meantime, prepare the filling. Wash and dry the escarole, chop it into strips and toss in a large bowl with the oil, salt, pepper, quarered cherry tomatoes, diced Caciocavallo cheese and the chopped anchovies. Set aside.
  4. Divide the dough into pieces of approximately 31/2 oz (100 g) each, and roll into balls between the palms of your hands. Cover the balls of dough in plastic wrap and let rise in a warm, humid place until doubled in size, about 1/2 hour.
  5. On a work surface, use a rolling pin to flatten the balls of dough into disks. Spread about a tablespoon of filling to cover half the surface of each disk, fold the dough into a half-moon shape over the filling and press or use the tines of a fork to seal the edges. Heat about 1/2 inch of oil in a pan until hot, and fry the half-moons a few at a time until they are lightly golden, about 5 minutes. Remove them from the pan with a slotted spoon, place on paper towels to drain and season with a pinch of salt. Serve immediately.