I don’t know how the Italians from Naples feel about us butchering pizza dough this way but we used it to make fritter a while back and I am only posting it now (yes, the dog ate my homework…). This is a wonderfully simple recipe and definitely a snack/dish we’re happy to make again and again.
You’ll need:
- pizza dough (store bought or you can make your own – see below)
- Parsley (finely chopped)
- pepperoni (roughly chopped)
Pizza dough recipe
Ingredients
- 1/2 packet active dry yeast
- 3 cups all-purpose flour
- 2 teaspoons kosher salt
- 1 to 1 1/4 cups water
- 2 tablespoons plus 1 teaspoon olive oil
- Semolina flour as needed
- Pinch of sugar
Method
- Activate the yeast using 1/2 cup warm water and the pinch of sugar. Mix together and let stand until bubbles form.
- Combine the yeast, flour and 2 teaspoons salt in a bowl. Begin mixing and add the remaining 1/2 cup water and olive oil. Continue mixing until the mixture forms a ball and is slightly sticky. If it is too dry, add water a little at a time until the dough acquires the desired consistency.
- Turn out the dough onto a board and knead a few seconds. Grease a bowl with the remaining olive oil, and place the dough in it. Cover with plastic wrap or a damp cloth and allow to rise in a warm place until the dough doubles in size, about 1 to 2 hours.
- Turn the dough out onto your floured surface and (literally) punch it several times. Divide it into desired portions and roll into pizzas. Brush the dough with oil, sprinkle with salt and pepper before adding the toppings, and spread oil on the surface of the sheet pan. Bake at 350 degrees for about 20 to 30 minutes, or until crust browns.
(recipe courtesy of Emily Weinstein over at nytimes)
I see this as one of the few recipes where there’s lots of room for imagination and it can accomodate everyone’s preferences. Only downside is you would have to activate the yeast and let the dough sit for a couple of hours (unless you have acccess to store bought pizza dough) which means you may have to plan ahead.
Simply incorporate chopped parsley and pepperoni into the dough and fold the dough inside out until you feel the ingredients are well distributed. Roll into balls between your palms and either pan or deep fry them. Drain on paper towels and eat while they’re hot!
If you’ve tried a different combination for this recipe – do leave us a comment, we’d love to hear from you!
hat tip: we saw this being made on one of the episodes of Chopped last winter where the chef was very successful with the idea but not so much with the execution (he ran out of time and not everyone got a dough ball/fritter).
– Minyi
it’s not fair that all good stuff/and tasty, i presume/is not as healthy as you wish
I can’t believe it is finally here!
ps. You can also try it with some parmesan and basil and/or sundried tomatoes.