Fried Pizza with Mortadella and Fiordilatte: A Perfect One-Dish Meal
This Fried Pizza with Mortadella and Fiordilatte recipe brings a unique and delicious twist to the classic pizza. Combining the soft, pillowy texture of fried dough with creamy ricotta, savory mortadella, and fresh fiordilatte cheese, this dish is a perfect one-dish meal for sharing with family or friends. Whether you’re hosting a dinner party or simply craving something comforting, this recipe is sure to impress. Let’s dive into how to create this delectable treat, step by step.
Ingredients
The following ingredients are needed to make Fried Pizza with Mortadella and Fiordilatte:
| Ingredient | Quantity |
|---|---|
| Water | 250g |
| 00 Flour (Type 00 Flour) | 415g |
| Fine Salt | 15g |
| Fresh Beer Yeast (Lievito di Birra Fresco) | 3g |
| Buffalo Ricotta | 350g |
| Water (for ricotta filling) | 70g |
| Fiordilatte Cheese | 220g |
| Mortadella | 120g |
| Freshly Ground Black Pepper | to taste |
| Fresh Basil | to taste |
| Peanut Oil (or other neutral oil) | for frying |
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 450-500 kcal |
| Protein | 15g |
| Fat | 25g |
| Carbohydrates | 45g |
| Fiber | 2g |
| Sodium | 600mg |
Instructions
Step 1: Prepare the Dough
To begin, ensure that the water you’re using for the dough is at a cool, refreshing temperature. Turn on the tap and let the water run until it’s at a cool temperature, then measure out the required amount—250g—and pour it into a large mixing bowl.
Next, crumble the fresh beer yeast into the water and stir gently to dissolve it. Set this mixture aside for a moment to allow the yeast to activate.
In another mixing bowl, sift the 00 flour to ensure it’s airy and free of any lumps. Add the fine salt into the flour and give it a quick stir with a wooden spoon to evenly distribute the salt.
Now, slowly begin adding the wet yeast mixture into the flour, doing so in stages. Pour in about half of the liquid first, then stir gently with the spoon. Once the mixture begins to come together, switch to using your hands.
Gradually add the remaining liquid, bit by bit, mixing it in as you go. Continue kneading the dough inside the bowl, ensuring it becomes slightly compact but not overly smooth. Once all of the flour has been incorporated, you should be left with a somewhat rough but well-formed dough.
Transfer the dough to a clean, lightly floured surface, and begin working it by folding it over itself for about 2-3 minutes. This folding action helps develop the gluten structure, which is essential for giving the dough its soft yet elastic texture. Add just a tiny bit of flour if necessary, but be cautious not to overdo it.
After the dough has been folded, form it into a compact ball. Cover it with plastic wrap and let it rest for 10-15 minutes. This resting period, known as the “puntata,” allows the dough to relax and become smooth, silky, and slightly firmer.
Step 2: Portion the Dough
Once the dough has rested, uncover it and sprinkle a little flour onto the surface. Using a sharp knife, make a small incision in the center of the dough, then divide it into four equal portions, each weighing approximately 170g.
Take each piece of dough and gently roll it into a ball. Do this without over-tightening the dough, simply folding the edges towards the bottom to seal it. The goal is to create smooth, spherical dough balls. Arrange the dough balls on a tray, ensuring there is at least 2 cm of space between them.
Cover the tray with a clean kitchen towel or lid, and let the dough rise in a cool place for 6-8 hours. During this time, check on the dough occasionally to ensure it’s rising properly. You should notice the dough balls becoming puffed and slightly airy.
Step 3: Prepare the Filling
While the dough is rising, it’s time to prepare the filling ingredients. Start by roughly chopping the mortadella into bite-sized pieces. Then, cut the fiordilatte cheese into thin slices and proceed to dice it into smaller chunks.
In a bowl, place the buffalo ricotta cheese. Add the 70g of water to the ricotta, stirring until the mixture is creamy and smooth. This will help loosen the ricotta and make it easier to spread on the pizza dough.
Step 4: Shape the Dough
When the dough has fully risen, it’s time to fry the pizzas. Begin by heating peanut oil in a deep pan or frying pot. The oil needs to reach a temperature of 200°C (390°F) for the best results.
Flour your rolling pin or work surface lightly, then take one dough ball and flatten it gently with your fingers. Use your hands to stretch the dough into a small circle, making sure the dough doesn’t become too thin. The goal is to create a smaller, thicker dough than you would for a regular pizza.
Step 5: Add the Filling and Seal the Pizza
Place about 1/4 of the ricotta mixture in the center of the dough circle, leaving at least 3 cm from the edges. Add a few chunks of fiordilatte and top with some of the chopped mortadella. Finish with a light sprinkle of freshly ground black pepper.
Fold the dough in half, creating a semi-circular shape, and pinch the edges together to seal. Be sure to press down firmly along the edges to ensure the pizza stays closed during frying. To avoid any holes, gently press down on the pizza with your fists, ensuring a tight seal.
Step 6: Fry the Pizza
Once the pizza is sealed, carefully transfer it into the hot oil using a slotted spoon. As you place the pizza in the oil, it will likely expand slightly, so be cautious when lowering it in.
Use two slotted spoons to help cook the pizza: one spoon will hold the pizza submerged in the oil, while the other will ladle oil over the top to ensure it fries evenly. After a few moments, gently flip the pizza over and continue frying until both sides are golden brown and crispy.
Once the pizza is cooked, remove it from the oil and place it on a tray lined with paper towels to drain off any excess oil.
Step 7: Serve and Enjoy
The fried pizza is now ready to be served! Transfer it to a platter, garnish with fresh basil, and enjoy immediately while it’s still hot and crispy. You can also season with a bit more freshly ground black pepper or even a drizzle of olive oil for an extra burst of flavor.
This Fried Pizza with Mortadella and Fiordilatte is a true indulgence. It combines the crispy, golden exterior of fried dough with the creamy, savory filling inside. It’s the perfect dish for any occasion, whether it’s a casual family meal or a special gathering with friends. Enjoy this mouthwatering pizza and savor each bite!
By following these detailed instructions, you’ll have the perfect fried pizza that’s sure to impress anyone lucky enough to try it.
