Of which 3.4 g sugars and 17.8 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 Golden outside · Creamy inside · Temperature-controlled frying
Allergens gluten, milk
Neapolitan pizza fritta
Ricotta and salami
In Naples, filled pizza fritta can be a half-moon or two stacked disks. This recipe goes with the half-moon, which is simpler to seal at home. The AVPN describes a thin dough, a filling of ricotta, cheese and salami or ciccioli, and frying at around 175 °C (350 °F). It's not the same thing as montanara, where a fried disk gets its topping afterwards.
Ingredients
- 500 g (1 lb) white bread/pizza flour
- 310 g (11 oz) water
- 12 g fine salt
- 1 g instant dry yeast
- 320 g (11½ oz) drained ricotta
- 140 g (5 oz) fior di latte/mozzarella, drained
- 200 g (7 oz) Italian salami, ready to eat
- 1 g black pepper
- 60 g (2 oz) high-oleic sunflower oil, estimated amount absorbed
Method
- Mix the flour, yeast and 260 g of the water. Cover for 20 minutes. Dissolve the salt in the remaining 50 g of water and work it in.
- Knead for 8–10 minutes, until smooth and elastic. Let it rest for 1 hour, covered, at 20–22 °C (68–72 °F).
The full method (12 steps), Rico's tip, the variations and storage are in the ebook “Pizzas”. The English edition is coming soon.
