Fried Bread Pizza

Cook time 30 minutes (+ proving time)
Servings 8


7g sachet of yeast
1 tsp sugar
350ml warm water
500g Tipo 00 flour, sifted
Salt and pepper
¼ cup tbsp extra virgin olive oil + extra for shallow frying
2 very ripe tomatoes, quartered
½ clove garlic, minced
8 slices prosciutto
12 white anchovies
2 large balls buffalo mozzarella, torn
Basil, to garnish

Fried Bread Pizza


Mix the yeast with the sugar, about 50ml warm water and a pinch of flour. Leave in a warm spot for about 10 minutes to activate and become foamy.

Season the flour with ½ tsp salt then make a well in the centre and pour in the yeast mixture. Gradually pour in the warm water, stirring to form a dough, then knead for ten minutes until soft and elastic. Roll into a ball, place in a bowl and cover with clingfilm. Place in a warm spot to prove for about an hour or until doubled in size.

Divide the dough into 8 small portions and roll out flat on a floured bench. Heat the olive oil in a large frypan then carefully place the dough in there, only 1-2 pieces at a time, and fry on both sides until crispy. Once cooked, drain on paper towel.

Using your hands, squeeze and crush the tomatoes into a bowl to make a rough sauce. Dress with salt, garlic and some extra virgin olive oil then mix with your hands again.

Top the fried bread pizza bases with some of the tomato sauce, prosciutto, anchovies and torn mozzarella, then garnish with salt, pepper and torn basil leaves.