Recipe courtesy of David Rocco

I Cocoli

  • Level: Easy
  • Total: 1 hr 37 min
  • Prep: 30 min
  • Inactive: 1 hr 2 min
  • Cook: 5 min
  • Yield: 6 to 8 servings
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Ingredients

Flour, for work table

10 ounces/300 g pizza dough, recipe follows or prepared pizza dough

1 cup/300 ml extra-virgin olive oil

Salt

3 tablespoons/45 ml honey, for drizzling

Pizza Dough:

2 cups/500 ml lukewarm water

1 cube or 2 tablespoons/30 ml fresh yeast

4 cups/1 L all-purpose flour

2 tablespoons/30 ml extra-virgin olive oil

1 teaspoon/5 ml salt

Directions

  1. Sprinkle the flour on a work table. Roll out the pizza dough to about 1/4-inch thickness. Cut the dough into small squares resembling ravioli squares.
  2. Heat up the extra-virgin olive oil in a deep saucepan. Gently place the dough-squares in the hot oil, a few at a time, and fry until they have puffed up and are golden. Turn the dough over to cook on all sides. 
  3. Transfer to a plate with a slotted spoon and place on an absorbent paper towel. Sprinkle with salt, while hot. Drizzle with honey and serve.

Pizza Dough:

  1. Add the water to a bowl. Then add the yeast a little at a time and break up the cube of yeast with your hands. Cook's Note: You can also use yeast in the powder form. Let the yeast fully dissolve in the warm water and let stand for 2 minutes.
  2. Add the flour on a smooth work surface and create a well in the center of the flour. Slowly add the yeast-water mixture, olive oil, and salt until the flour has absorbed the liquid. Knead the dough until the mixture becomes an even dough consistency. If necessary, add a little more flour to absorb any excess liquid. 
  3. Divide the dough into 4 equal portions to make individual-size pizzas. Place on a lightly-floured surface or pan and cover with a cloth. Let rest for about an hour at room temperature or until the dough has doubled in size.
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