Pizza fritta with mortadella, stracciatella & pistachio
Pizza fritta, translating to “fried pizza”, puts a twist on the crowd-favourite dish and is perfect for entertaining.
Makes 10
250g pizza dough
5 slices mortadella
1/3 cup pistachio, roughly chopped
basil leaves to garnish
vegetable oil for frying
for cheat’s stracciatella
1 fresh mozzarella ball
200ml thickened cream
sea salt
Portion dough into 10 equal pieces, roll into balls and place onto an oiled tray. Spray the dough balls with oil, cover with glad wrap and set aside to prove for 30 minutes.
For cheat’s stracciatella, shred mozzarella into small pieces, place into a bowl, stir through cream and season to taste. Set aside while the dough is proving.
Heat oil in a deep fryer or large pot (filled halfway) to 180C. Working in batches, flatten each ball into a ½ cm thick disc, make a small slit in the centre (this prevents the disc from puffing up in the centre) and fry for 3 minutes on both sides. Set aside to drain on paper towel.
To serve, place pizzas onto serving plate, top with half a slice of mortadella, a heaped teaspoon of stracciatella, a sprinkle of pistachio and a basil leaf.
This recipe first appeared in the November 2025 issue of SALIFE magazine.
