Of which 3.8 g sugars and 5.2 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Open fried pizza · Topped after frying · Irregular street-food look
Allergens gluten, milk
Montanare
Fried pizzelle with tomato, Neapolitan style
Four open pizzelle, fried and then topped with tomato, Parmigiano and basil. Montanara is different from the closed pizza fritta: it goes into the oil plain, ends up with a slightly concave center and gets its topping once it's golden. It uses a B01 dough ball.
Ingredients
- 167 g (6 oz) pizza flour, from base B01 — ingredients 1–4 = one 275 g / 9½ oz B01 dough ball, already risen
- 103 g (3¾ oz) water from base B01
- 4.7 g salt from base B01
- 0.3 g dry yeast from base B01
- 5 g flour, for shaping
- 35 g (1¼ oz) sunflower oil absorbed
- 160 g (5½ oz) tomato passata
- 8 g extra-virgin olive oil
- 4 g garlic
- 28 g (1 oz) Parmigiano Reggiano
- 6 g fresh basil
- 0.8 g salt
Method
- Divide the B01 dough ball into four portions of about 69 g. Shape them into tight balls without adding too much flour, cover and let relax for 20 minutes.
- Warm the olive oil and garlic over low heat for 1 minute. Add the passata and salt, cook for 10–12 minutes until thickened, and remove the garlic. Keep the sauce hot but not boiling.
The full method (8 steps), Rico's tip, the common mistakes and fixes, the variations and storage are in the ebook “Pizzas”. The English edition is coming soon.
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