Pizza Fritta Recipe

Activate yeast

In a small bowl combine warm water (100–110°F / 38–43°C), sugar, and active dry yeast. Stir gently and let sit 5–8 minutes until foamy.

Mix dough

In a large bowl or stand mixer fitted with a dough hook, whisk together the flour and salt. Add the foamy yeast mixture and 1 tablespoon olive oil. Mix until a shaggy dough forms, then knead by hand on a lightly floured surface or with the mixer for 6–8 minutes until smooth and elastic.

First rise

Form the dough into a ball, lightly oil it, place in a clean bowl, cover with plastic wrap or a damp towel, and let rise at room temperature until doubled, about 60–90 minutes depending on room temperature.

Portion dough

Punch down the dough and divide into 6 equal portions (about 80–90 g / each). Shape each into a tight ball, cover, and let rest 15–20 minutes. When ready to fry, gently flatten each ball with your fingertips or a rolling pin into a round about 5–6 inches (12–15 cm) across and 1/8–1/4 inch thick; do not overwork dough to keep it airy.

Heat oil

Pour neutral frying oil into a heavy-bottomed pot or deep skillet to a depth of about 2 inches (5 cm). Attach a thermometer and heat to 350–365°F (175–185°C). Maintain this temperature while frying; adjust heat as needed.

Test oil

Test oil with a small piece of dough or a wooden spoon end; it should sizzle and bubble steadily without smoking.

Fry dough

Carefully slide one flattened dough round into the hot oil. Fry 1–1.5 minutes per side, using tongs or a slotted spoon to flip once, until deep golden brown and puffed. Remove and drain on a wire rack set over a baking sheet or on paper towels. Repeat with remaining rounds, frying in batches without crowding the pot.

Season fried bread

While still warm, sprinkle each fried flatbread lightly with flaky sea salt.

Prepare arugula

In a small bowl toss the arugula with 1 teaspoon fresh lemon juice, 2 tablespoons extra-virgin olive oil, a pinch of flaky sea salt, and freshly ground black pepper to taste. Set aside.

Assemble

Place each warm fried flatbread on a serving plate. Tear open the burrata and gently place a half (or whole, depending on portion) atop each flatbread—allowing the creamy center to spill. Drapes slices of prosciutto over/around the burrata. Top with a small handful of dressed arugula. Sprinkle with 1/2 tablespoon grated Parmigiano-Reggiano if using, and a light pinch of crushed red pepper flakes if desired. Finish with a light drizzle (about 1/2 teaspoon) of extra-virgin olive oil and, optionally, a few drops of balsamic reduction.

Serve

Serve immediately while the fried bread is warm and crisp so the burrata stays creamy and the prosciutto remains delicate. Provide extra lemon wedges and flaky salt at the table if desired.

If using balsamic reduction, drizzle sparingly around the plate for a sweet-acid contrast. Offer crushed red pepper on the side for guests who want heat.