Pizza fritta, a versatile Neopolitan treat, is made by frying pizza dough in a pan. It can be either sweet or savory, depending on what it is dressed with (powdered sugar or tomato sauce) or stuffed with (cheese, meat, and greens).
Making frittas on Christmas Eve is a treasured Forgione family tradition started by Chef Larry’s late dad Pop-Pop. The clan, including Iron Chef son Marc and his three siblings, unite in the kitchen for a friendly competition to see who makes the best filler combination and brag about whose is better. The frittas, or how Pop-Pop called them, “fritlas”, are served at room temperature with antipasti.
Pop-Pop’s Fritla (or Fritta) by Chefs Larry and Marc Forgione
Ingredients:
2 14 oz pizza dough
½ cup dried shredded mozzarella
½ cup ricotta cheese
½ cup grated pecorino
½ cup assorted diced charcuterie ends
½ cup diced prosciutto cotto
2 tablespoons chopped parsley
2 tablespoons torn basil
1 tablespoon red pepper flakes
1 gallon canola oil
2 cups Pomodoro sauce for dipping
Salt & Black pepper
Method: \
Heat a deep fryer or large pot of canola oil to 350 degrees.
Cut the dough into roughly 1-2 oz balls and flatten out to about ½ inch.
Spoon some of any of the above fillings in any combination you prefer in a small circle in the middle.
Brush a little water on one side and fold up to make a calzone. Press the edges firmly to avoid exploding in the oil. Only fry 3 or 4 at a time.
Fry until crispy on both sides (about 2 minutes per side).
Transfer to a paper-lined tray and season with salt.
Serve with the chilled Pomodoro in a bowl.
Three generations: the Forgiones