Recipe courtesy of La Piazza Al Forno
Fried Calzone (Pizza Fritte)
- Level: Advanced
- Yield: 1 pizza fritte
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 707
- Total Fat
- 27
- Saturated Fat
- 3
- Carbohydrates
- 100
- Dietary Fiber
- 4
- Sugar
- 0
- Protein
- 15
- Cholesterol
- 7
- Sodium
- 388
- Total: 6 hr 55 min (includes rising time)
- Active: 25 min
Ingredients
Dough:
12.5 cups "00" flour
8 3/4 teaspoons sea salt
2.5 teaspoons extra-virgin olive oil
1/3 teaspoon active dry yeast
Pizza Fritte:
2 ounces ricotta
3 slices salami
6 to 8 pitted olives
1 tablespoon tomato sauce, plus additional for serving
1 ounce shredded fresh mozzarella
Oil, for frying
Fresh basil, for serving
Grated Parmesan, for serving
Directions
- For the dough: Mix together the flour, salt, oil, yeast and 4 1/3 cups room temperature water in a stand mixer for 25 to 30 minutes. Turn out into a large bowl and let rise 4 to 6 hours.
- For the pizza fritte: Stretch out one 10-ounce piece of dough (save the remainder for another use). Place ricotta in center, then salami on top, followed by olives, sauce and mozzarella. Fold over dough to make a pocket and close. Seal shut.
- Preheat some oil in a deep-fryer to 350 degrees F. Fry the pizza, turning to make sure both sides cook evenly, until golden and heated through, 3 to 5 minutes. Place on a plate and top with sauce, basil and Parmesan.