Fried Mini Pizzas with Tomato, Mozzarella and Basil
Inspired by techniques from America's Test Kitchen and NYT Cooking.
Small rounds of soft dough fried until puffed and golden, topped with a thick garlicky tomato sauce, mozzarella and Parmesan and finished under the grill with basil. Serve straight away while crisp.
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Method
- 1
Make the dough. Mix the flour, yeast and salt, add the water and oil and knead for 8 minutes until smooth and soft. Leave it covered for 1 hour 30 minutes so it doubles. A well-risen dough puffs dramatically when it hits the hot oil.
- 2
Simmer the sauce. Drain the tomatoes in the sieve for 10 minutes and discard the juice, then crush them by hand into the saucepan with the oil, garlic and salt and simmer for 10-12 minutes, until thick. Remove the garlic and keep the sauce warm. A thick sauce stays put on the puffed bases rather than running off.
- 3
Shape the rounds. Divide the dough into 12 pieces of about 42g, roll into balls, cover and rest for 30 minutes. On a floured surface, press each into a 10cm round about 5mm thick, leaving the edge slightly thicker, then lay them on a floured tray, not touching, and keep covered. Resting relaxes the gluten so the rounds hold their shape.
- 4
Heat the oil safely. Pour the oil into the deep pan, no more than one-third full and about 3cm deep, and heat to 175-180°C, checking with the thermometer. Keep the pan on a back burner, keep children away and never leave it unattended; if it smokes, turn the heat off. Heat the grill (broiler) to high at the same time.
- 5
Fry until puffed. Lower 2-3 rounds into the oil, away from you, and fry for 45-60 seconds, spooning hot oil over the top until they puff. Turn with tongs and fry for another 45-60 seconds, until golden on both sides, then drain on the rack. Keep the oil between 170 and 180°C, letting it recover between batches so the dough crisps rather than absorbing oil.
- 6
Top and grill. Spread 1 tbsp warm sauce on each fried base and scatter over the mozzarella and Parmesan. Slide the tray under the hot grill for 2-3 minutes, until the cheese has melted. Chopping and drying the mozzarella helps it melt quickly before the bases soften.
- 7
Serve straight away. Top each pizza with a basil leaf and serve immediately, while crisp. Leave the frying oil to cool completely in the pan before straining or discarding it.
Storage
These are best eaten fresh. Cool leftovers within 2 hours, refrigerate for up to 3 days and reheat in a hot oven or a dry frying pan until piping hot (74°C).
Equipment
- large mixing bowl
- small saucepan
- sieve
- large heavy deep saucepan or Dutch oven (at least 24 cm wide, 10 cm deep)
- deep-fry or probe thermometer
- spider or slotted spoon
- tongs
- floured tray and a clean tea towel
- baking tray with a wire rack
- kitchen paper
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 599 kcal |
| Protein | 17.2 g |
| Carbohydrate | 61.2 g |
| of which sugars | 2.4 g |
| of which free sugars | 0 g |
| Fat | 31.7 g |
| of which saturates | 7.9 g |
| Fibre | 3.6 g |
| Salt | 2.23 g |
Protein per 100 kcal
2.9 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
