Pizza Fritta is a Neapolitan street food that has never quite taken on outside Naples but enjoys a cult-like reverence amongst the locals. The concept is simple – seal the toppings between two layers of pizza dough and deep-fry it until crispy. Eat and watch the calorie counter go through the roof.
Fxcuisine
Pepperoni is an American variety of salami, made from cured pork and beef mixed together and seasoned with paprika or other chili pepper. Pepperoni is characteristically soft, slightly smoky, and bright red in color. Thinly sliced pepperoni is a popular pizza topping in American-style pizzerias. –
Wikipedia
A pizza with an extra thin crust.
Recipe Courtesy of Mirassou
Flatbread Pizza with Fresh Tomato Salad
Prep time: 20 minutes.
Cook time: 10 to 15 minutes.
- 1 lb. pizza dough
- Flour
- 2/3 cup sun-dried tomato spread
- 12 oz. fresh mozzarella, thinly sliced
- 2 cups small red and yellow pear or grape tomatoes, halved
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
- 1/4 cup snipped fresh basil
Preheat oven to 450°F and line 2 baking sheets with parchment paper. Divide dough into 2 equal portions and roll each into a fairly thin oval on a lightly floured board (about 10 x 14-inches). Place on prepared baking sheets and spread a thin layer of sun-dried tomato paste onto each. Top with cheese then bake for 8 to 10 minutes or until crust is golden brown. While pizza bakes, toss together tomatoes, oil, lemon juice and garlic in a medium bowl. Spoon onto cooked pizzas and cut into squares; sprinkle with basil.
Makes 8 main dish or 12 appetizer servings.
