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INGREDIENTS
DIFFICULTY: MEDIUM PREP. TIME: 30 MIN COOKING TIME: 30 MIN SERVINGS: 8 COST: LOW
1 RECIPE PIZZA DOUGH (PREPARED IN ADVANCE, USE 1/4) OR STORE BOUGHT
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ONE CAN DICED TOMATOES
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TWO GARLIC CLOVES, CUT IN HALF
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EXTRA VIRGIN OLIVE OIL AS NEEDED
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HOT PEPPER, TO TASTE
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BASIL
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SALT TO TASTE
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FRESHLY GRATED PARMIGIANO REGGIANO CHEESE
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FRYING OIL
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RECIPE
PREPARE THE PIZZA DOUGH IN ADVANCE OR USE THE STORE BOUGHT FRESH PIZZA DOUGH.
PREPARE THE TOMATO SAUCE:
IN A MEDIUM SIZE FRY PAN OVER MEDIUM HEAT, PUT THE OLIVE OIL, GARLIC AND HOT PEPPER, DO NOT BURN THE GARLIC.
ADD THE TOMATO SAUCE, SALT AND BASIL. COOK A FEW MINUTES AND SET A SIDE.
MAKE SMALL BALLS WITH THE PIZZA DOUGH AND FLATTEN THEM OUT, MAKING THE CENTER OF THE LITTLE PIZZAS A LITTLE FLATTER THEN THE SIDES.
HEAT THE FRYING OIL AND WHEN IT IS HOT PUT THE PIZZAS TO COOK UNTIL GOLDEN BROWN ON BOTH SIDES.TAKE OUT OF THE OIL AND DRAIN THE EXCESS OIL PLACING THE PIZZAS ON A PAPER KITCHEN TOWEL.
PUT A TABLESPOON OF TOMATO SAUCE ON EACH PIZZA, ADD PARMIGIANO CHEESE, FRESH BASIL AND DRIZZLE A LITTLE OLIVE OIL.
ENJOY YOUR NEAPOLITAN FRIED PIZZAS, BUON APPETITO!!
PREPARE THE TOMATO SAUCE:
IN A MEDIUM SIZE FRY PAN OVER MEDIUM HEAT, PUT THE OLIVE OIL, GARLIC AND HOT PEPPER, DO NOT BURN THE GARLIC.
ADD THE TOMATO SAUCE, SALT AND BASIL. COOK A FEW MINUTES AND SET A SIDE.
MAKE SMALL BALLS WITH THE PIZZA DOUGH AND FLATTEN THEM OUT, MAKING THE CENTER OF THE LITTLE PIZZAS A LITTLE FLATTER THEN THE SIDES.
HEAT THE FRYING OIL AND WHEN IT IS HOT PUT THE PIZZAS TO COOK UNTIL GOLDEN BROWN ON BOTH SIDES.TAKE OUT OF THE OIL AND DRAIN THE EXCESS OIL PLACING THE PIZZAS ON A PAPER KITCHEN TOWEL.
PUT A TABLESPOON OF TOMATO SAUCE ON EACH PIZZA, ADD PARMIGIANO CHEESE, FRESH BASIL AND DRIZZLE A LITTLE OLIVE OIL.
ENJOY YOUR NEAPOLITAN FRIED PIZZAS, BUON APPETITO!!
