Naples is the birthplace of pizza, but pizza is not only oven baked. Here is a traditional recipe for the lesser known but very tasty fried “pizzelle fritte.”
prepare the basic pizza dough
prepare marinara sauce
oregano or grated parmigiano cheese
fresh basil leaves
After the dough has risen, divide it into small pieces, each about 2 inches (5 cm) wide.
Flatten each piece to make round disks about 3/8 -inch (1 cm) thick.
In a skillet, bring the oil to frying temperature. When the oil is hot, fry the pizzelle 3 or 4 at a time . . . .
. until they are fluffy and light golden.
*** NOTE ***
With a spoon, pour hot oil over the pizzelle while they are frying.
Do not pierce them with a fork—otherwise they will absorb too much oil.
Place the pizzelle on paper towels on a large plate and let the oil drain briefly.
Place an abundant spoonful of tomato sauce on each pizza and serve hot.
Top with fresh oregano leaves or .
OR . . . . with freshly grated parmigiano cheese and a leaf of fresh basil. Serve hot.