Description
Delight in these crispy, golden Pizza Frittas topped with smoky griddled courgette ribbons, creamy ricotta, refreshing mint, tangy lemon zest, and crunchy pine nuts. This innovative recipe combines pizza dough fried to perfection with fresh, vibrant toppings for a quick and satisfying meal or snack.
Ingredients
Scale
For the Dough
- 450g strong white bread flour
- 7g sachet fast-action dried yeast
- 2 tsp salt
- 300ml warm water
- Olive oil, for proving and frying
- Semolina or polenta, for dusting
Toppings
- 2 large courgettes
- 50g pine nuts
- 500g ricotta
- Small bunch of mint, leaves picked
- 1 lemon, zested
- Pinch of chilli flakes
- Extra virgin olive oil, for drizzling
Instructions
- Prepare the dough: In a large bowl, mix the flour, dried yeast, salt, and warm water until you get a scrappy, wet dough. Turn it out onto a work surface and knead for a few minutes until smooth and stretchy.
- First rise: Clean and lightly oil the bowl, return the dough, cover with a clean tea towel, and leave it to rise for 2 hours at room temperature until doubled in size. Alternatively, refrigerate overnight. If chilled, let rest at room temperature for 30 minutes before shaping.
- Shape the bases: Dust your work surface with semolina. Divide the dough into four balls, dust with semolina, then roll or stretch each into an 18cm pizza base. Place each base on a square of baking parchment and allow to rise for 20–30 minutes.
- Prepare courgettes: Using a vegetable peeler, peel courgettes into long ribbons. Toss with a drizzle of olive oil.
- Griddle courgettes: Heat a griddle pan over high heat until smoking and cook courgette ribbons for 1-2 minutes per side until soft and charred. Set aside.
- Toast pine nuts: In a dry frying pan over low heat, toast pine nuts until golden and fragrant. Set aside.
- Fry the pizza bases: Pour enough olive oil into a high-sided frying pan to cover the base and heat on low-medium heat. Carefully slide in a pizza base with its baking parchment, fry for 2-3 minutes until golden and puffed, flip and cook the other side for 2-3 minutes. Remove carefully and repeat with remaining bases.
- Assemble pizzas: Spoon a quarter of the ricotta onto each fried base and spread it evenly, leaving a border. Top with a quarter of the griddled courgette ribbons, pine nuts, mint leaves, lemon zest, and a pinch of chilli flakes. Season with sea salt flakes and drizzle with extra virgin olive oil.
- Serve immediately: Enjoy these warm, freshly made pizza frittas right away for the best texture and flavor.
Notes
- The dough can be made up to a day ahead, making this recipe convenient for planning.
- Using semolina or polenta to dust helps prevent sticking and adds a slight crunch to the base.
- Be careful when frying the pizza bases as the oil should be just enough to cover the pan base, not deep-frying.
- Feel free to experiment with toppings such as different herbs or nuts to suit your taste.
- Serve these pizza frittas fresh to maintain their crispy texture.
- Prep Time: 20 minutes (plus 2 hours to overnight rising time)
- Cook Time: 20 minutes
- Category: Snack
- Method: Frying
- Cuisine: Italian
Keywords: Pizza frittas, fried pizza dough, courgette pizza, ricotta pizza, Italian snack, quick pizza, fried flatbread
