Pizza Fritta

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This year, we are starting a new Christmas Eve tradition.  At the request of my son, we are doing “make your own” Pizza Fritta.  I am so excited about this! Everyone is a chef at this party – and my job is basically done before anyone shows up.  Here are my basic recipes for pesto, sauce, and dough – along with the Pizza Fritta recipe.  Remember to keep the pizzas small enough so that everyone can try at least a couple of topping combinations.

Buon Appetito!

 

Pesto
Author: 
Recipe type: Sauce
Cuisine: Italian
Prep time: 
Total time: 
Serves: 8
 
Ingredients
  • 4 cups basil leaves
  • 8 cloves garlic (roughly chopped)
  • 2 cups pine nuts or walnuts (I usually use half of each)
  • ¾ cup olive oil
  • 1¼ cups asiago cheese (finely grated)
  • 1¼ cup parmesan cheese (finely grated)
  • kosher salt and pepper to taste
Instructions
  1. Place basil leaves, garlic, and nuts in a food processor bowl fitted with a metal blade.
  2. Process until mixture is fine. Slowly pour in the olive oil through the feed tube while processing.
  3. Remove cover and add in cheese and season generously with salt and pepper.
  4. I like to freeze my pesto in small containers and use it as I need it. Cover top surface with plastic wrap completely to keep pesto from discoloring.

 

 

Pizza Sauce
Author: 
Recipe type: Sauce
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 12 ounces tomato paste
  • 12 ounces hot water
  • ⅓ cup grated asiago
  • 2 cloves garlic
  • 2 tablespoons honey
  • 1½ tsp. onion powder
  • ½ tsp. dried oregano
  • ½ tsp. dried marjoram
  • ½ tsp. dried basil
  • ½ tsp. freshly ground black pepper
  • ¼ tsp. cayenne pepper
  • ¼ tsp. red pepper flakes
  • kosher salt to taste
Instructions
  1. Combine all ingredients in the bowl of a food processor or blender.
  2. Process until smooth.
  3. Remove to pan and simmer for 15 minutes to thicken and meld flavors.

 

 

Pizza Dough
Author: 
Recipe type: Dough
Cuisine: Italian
Prep time: 
Total time: 
Serves: 12
 
I use this dough for everything from Pizza Fritta to grilled pizzas. It has great flavor and freezes very well. It makes 2 large pizzas. I usually use half the dough and freeze the rest.
Ingredients
  • 1 cup water
  • 1 Tbsp. sugar
  • 1 package active dry yeast (quick-rise)
  • 3 cups whole grain flour (all-purpose wheat will work)
  • 1 tsp. kosher salt
  • ¼ cup good quality olive oil
Instructions
  1. Run tap water until it is between 110 and 115. Dissolve sugar in the water and stir in the yeast. Let mixture sit for 5 minutes. It will form a layer of foam on top. This indicates that the yeast is active.
  2. Put 3 cups of flour, salt, and olive oil in the bowl of your stand mixer. Pour in the yeast mixture and blend using the dough hook, scraping down sides if necessary. Increase speed and beat at medium for 5 minutes to knead. You should have a smooth dough.
  3. Remove the dough from the bowl and coat the bowl generously with olive oil. Return the dough to the bowl, turn to coat with the oil. Cover the bowl tightly with plastic wrap and place in a warm place.
  4. Let the dough rise until double, about 45 minutes. Punch down and use, or allow to rise again. This will make 2 large pizzas, 6 to 8 mini pizzas or 24 appetizer pizzas.

 
Pizza Fritta
Author: 
Recipe type: Pizza
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
This is the lightest pizza you'll ever eat and letting people make their own makes for a really fun party/dinner idea. Try it with any combination of toppings that suits your fancy.
Ingredients
  • 1 recipe basic pizza dough (half used for this recipe - tightly wrap and freeze the rest)
  • 1 recipe pizza sauce
  • 1 recipe pesto
  • assorted toppings such as mozzarella, asiago, Italian sausage, blackened peppers, caramelized onions, herbs, and caramelized onions
Instructions
  1. Divide the dough into six pieces. Roll and stretch the dough to a round disk, about ¼ inch thick. Let rest for 10 minutes.
  2. While dough is resting, put oils in a high sided fry pan. You should have about ½ inch of oil.
  3. Heat oil to 360 to 375 degrees.
  4. Stretch the dough again and drop, two at a time, into hot oil. Fry until brown and puffy, 2 to 3 minutes. Flip to finish frying, 2 to 3 minutes and remove to a paper towel lined plate.
  5. Top pizza with assorted toppings and cheese and broil for 2 to 3 minutes until cheese is melted and top begins to brown.

 

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