Crispy Pizza Fritta (Italian Fried Pizza)
Pillowy fried dough stuffed with tomato, mozzarella, and cured meat—a Neapolitan street snack that's savory, warm, and impossible to resist. Golden-brown and ready in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 18g
Ingredients
- 1 lb pizza dough (store-bought or thawed frozen)
- ½ cup whole milk mozzarella, torn into small pieces
- ½ cup marinara sauce
- 2 oz prosciutto or Italian ham, torn into bite-size pieces
- 2 cups neutral cooking oil (for frying)
- ¼ tsp salt
- ¼ cup fresh basil leaves (optional, for serving)
Instructions
- 1
Divide pizza dough into 4 equal pieces. Roll each into a thin 6-inch round on a lightly floured surface.
- 2
Layer half of each round with 2 tbsp marinara, 2 tbsp mozzarella, and 0.5 oz prosciutto, leaving a 0.5-inch border.
- 3
Fold dough in half over filling. Press edges firmly to seal—pocket should feel airtight.
- 4
Heat oil in a heavy skillet over medium-high until a dough piece sizzles immediately upon contact (about 350°F).
- 5
Fry 2 pockets at a time, 2–3 minutes per side until deep golden brown and crispy. Don't crowd the pan.
- 6
Transfer to paper towels. Sprinkle with salt, tear fresh basil over top, and serve immediately while still hot.
Tools you’ll need
- large skillet or shallow frying pot (10–12 inches)
- instant-read thermometer or wooden stick
- paper towels
- slotted spoon or spider skimmer
- cutting board
- rolling pin or hands
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