Fried pizza with ricotta, ham and EVO oil

Ingredients:

  • For the fried pizza dough:

  • 00 W280 flour g 500
  • Water g 300
  • Brewer’s yeast g 5
  • Salt g 10
  • Extra virgin olive oil g 25

  • For the filling:

  • Fresh ricotta g 250
  • Raw ham g 120
  • Rosemary no. 1 sprig
  • Fresh fennel to taste
  • Extra virgin olive oil to taste
  • Salt to taste
  • Black pepper to taste
  • Extra virgin olive oil for frying to taste
Procedure:

Mix the flour, water, and yeast, then add the salt and extra virgin olive oil. Let the dough rise, divide it into pieces of about 30 g, and let rise again.

Roll out the dough into slightly thick discs and fry in hot extra virgin olive oil until the surface is puffed and golden. Drain the fried pizza and pat dry to remove excess oil.

Spread fresh ricotta over the still-warm surface and top with slices of ham placed gently on top. Season with rosemary, fresh fennel, a grind of black pepper, a pinch of salt, and a drizzle of raw extra virgin olive oil.

Oil and Flavor: Perfect Pairings for Your Recipes

A Monocultivar Itrana Lazio PGI Roma extra virgin olive oil is the best choice: its herbaceous notes and mild spiciness add freshness and cut through the richness of the fried dish