Cheat’s pizza fritti

Ingredients

• 2 garlic cloves, minced
• 2 tbsp extra virgin olive oil
• 1 tsp smoked paprika
• 2 cups (500 ml) passata
• A pinch of sugar
• Salt
• 1 litre vegetable oil, for shallow-frying
• Freshly grated parmesan cheese, to serve
• Basil leaves, to serve

Yoghurt pizza dough (see Note)

• 2 cups self-raising flour, plus extra for dusting
• 1 tsp baking powder
• ¼ tsp salt
• 1½ cups Greek-style yoghurt

Instructions

1. For the sauce, combine the garlic, oil, paprika, passata and sugar together in a small saucepan. Cover and place over medium heat. Simmer for 10 minutes. Season with salt.
2. Mix the flour, baking powder and salt together then make a well in the centre and add the yoghurt. Bring the wet and dry ingredients together and knead to a smooth dough.
3. Use a dumpling rolling pin to roll out the pizza dough into rounds about 1 cm thick, or as desired.
4. In a large saucepan or deep frying pan, heat the oil for shallow-frying to 160°C. Shallow-fry the pizza rounds (in batches) for 3 minutes per side, or until golden and puffed. Use tongs to transfer to a wire rack to drain of any excess oil.
5. Top each pizza round with the prepared sauce and sprinkle with parmesan over the top. Scatter with basil leaves to serve.

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Note

If you'd like to try making this with a yeasted dough, find Adam's pizza dough recipe here or try this pizza fritta recipe shared by Federica Andrisani on an earlier season of The Cook Up.