Fully Loaded Potato Skins with Chipotle Southwest Guacamole.
Umm….so yeah. There is pizza, and then there is this pizza.
I am well aware that it is not your typical everyday pizza, but apparently it’s pretty traditional in Italy.
Ok, and New York. Any New Yorker’s out there ever had The Montanara Pizza?
So, do you remember back in the summer when I made the Mozzarella in Carrozza? and I was telling you guys about that old Italian cookbook my dad got me? Well, this is another recipe idea from that book. It’s not the same recipe, but it’s the same idea, a classic fried Italian pizza.
I am not really sure what’s it is called, because in my cookbook half of the recipes are in Italian, but after a little research online I discovered that a fried pizza is commonly referred to as The Montanara Pizza and according to the New York Times, they are pretty popular in NYC now.
So there’s the background behind this recipe. Super fun stuff, right? Yeah.
Here’s the deal, this pizza is basically a Margarita pizza, but fried and made more consumer friendly – and winter friendly, by using canned san marzano tomatoes.
I used my favorite dough recipe, but this time, I let the dough rise overnight to allow it to develop flavor. Apparently, this is customary in Italy, so I went with it. For the sauce, I stayed pretty traditional, but at the same time, did my own thing, because I just can’t help myself.
And FYI, the sauce is soo good. It’s loaded with garlic, basil and maybe a little butter too. Whaat? Yes.
And oh my gosh? For the toppings, it’s really just some smoked mozzarella and basil. Crazy simple, but it is all you need. If you have some pine nuts, I’d add those too, but other than that, it’s all about the cheese.
Fried crust, melted cheese and fresh basil. Seriously.
Oh, and I figured that if there was ever a time to post a fried pizza, it’d be now, just days before the Super Bowl, when fried food is 100% acceptable.
I feel like I should also explain that we are only frying the dough here. See, you just take one ball of dough and flatten it out into a circle. Fry the circle of dough for about one minute per side and remove from the oil. Then top the fried dough with sauce, cheese and basil, place on a super hot pizza stone, and then under the broiler it goes for about two minutes or until the cheese is all melted and bubbly. And then of course – you eat it!!
If you do not have a pizza stone, you can just use a 10-12 inch cast iron skillet or a baking sheet, but use the stone if you have it (and then the skillet and then if you don’t have either of those, the baking sheet).
Ok, and now I am done. Are you ready for the best pizza ever?
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
GOOD. Lets make it already!
Literally the easiest pizza ever. Made a few personal tweaks, overall delicious and easy.
I love to hear that this recipe worked out for you, thanks a bunch for giving it a try! xTieghan
hi! could i do this but put in the oven instead of fry? thanks~!
For best results, I would recommend following the recipe as is. Please let me know if you have any other questions! xTieghan
This turned out magnifico! I’ve done traditional pizza crusts before but I think this is my go-to from now on. The crust was light yet crunchy and had a flawless texture & flavor- very crisp, a bit chewy in the middle & fresh, with no flour-laden dry spots. Just for fun & in the Italian tradition- could I use this fried dough to toss in powdered sugar as well? Returns me to memories of growing up with my wonderful grandmother who loved rustic baking & sweets…❤️
Wow that is so amazing! I am so glad you loved this recipe, Gia! Thank you!
If the dough is refrigerated overnight, should it still be left to rise for 1.5 hours in a warm place? And can I do the same for the dough in this recipe: https://www.halfbakedharvest.com/cheesy-fontina-caramelized-onion-chorizo-spinach-artichoke-pizza/
Yes, you can leave the dough in the fridge and yes, I would let it rise/sit to come to room temp at least 1.5 hours before cooking. That will also work for the other dough. Please let me know if you have any other questions.