Inspired by a lunch in Italy, these fried breads are golden, delicious and easy.
- 1 7g sachet of yeast
- 350 ml luke-warm water
- 1 tsp sugar
- 500 g tipo 00 flour, sifted
- ½ tsp salt
- ½ clove of garlic, minced
- 1½ tbsp olive oil + extra for shallow frying
- 2 very ripe tomatoes, roughly chopped
- 2 buffalo mozzarella, torn
- 12 pickled white anchovies
- 4 slices prosciutto
- basil, to garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Proving time: 1-2 hours
Place the yeast in a bowl with 100 ml of lukewarm water and the sugar and allow to activate for 15 minutes or until frothy.
Place the flour into a large bowl and add the salt. Mix then add the yeast mixture and little by little add the remaining water. You may need less or more depending on how much liquid the flour takes. Once it just comes together, place on a clean surface and knead for 4-5 minutes or until the dough is soft and bounces back when touched. Place back into the bowl and cover with cling wrap. Prove for 1-2 hours or until it doubles in size.
Divide dough into golf-ball sized portions and press between the palms of your hands to form a flat disc.
Heat enough oil in a pan for shallow frying over a medium heat. Cook dough pieces for 1-2 minutes on each side or until crisp and blistered on all sides.
Meanwhile, place tomatoes into a bowl, with a pinch of salt, the garlic and 1½ tbsp olive oil. Using your hands crush the tomatoes to release their juices.
Place fried pizzas on a platter and garnish with tomatoes, prosciutto and/or anchovies. Top with mozzarella and basil.