Deep-fried pizza

From Wikipedia, the free encyclopedia
Jump to: navigation, search
Deep-fried pizza
Deep Fried Pizza.jpg
A Scottish deep-fried mushroom pizza
Place of origin Scotland, Italy
Pizza in a deep fat fryer

Deep-fried pizza is a dish consisting of a pizza that instead of being baked in an oven is deep-fried, resulting in a different flavor and nutritional profile. This technique is known in both Scotland and Italy, but there are numerous differences between the Scottish and Italian variants.

Scotland[edit]

Deep-fried pizza is available in many chip shops in Scotland. It originated in the late 1970s[citation needed] and typically consists of the cheapest of cash and carry pizzas. Served as a "pizza supper" (with chips) or single (without chips) in whole and half pizza portions.

In the east of Scotland they can be served with "salt and sauce", where the pizza is smothered in brown sauce before being folded in half after being fried. In the west they are generally served with salt and vinegar.

This pizza is deep fried without batter, although another variation known as a "Pizza Crunch" consists of a large, battered pizza/half-pizza deep fried, usually served with chips.[citation needed]

Italy[edit]

In Italy, there are two local versions of deep fried pizza. The most elaborated recipe consists of two layers of pizza dough sealed one on top of the other with a filling of tomato, cheese, meats and other ingredients in the middle. This is similar to the panzarotti, popular in some parts of Italy and in South Jersey in the United States.

The simplest, but most popular nationwide, recipe consists of a plain disc of pizza dough taken and deep-fried without any topping, and flavoured with salt (or sugar) after it's cooked. This recipe has received many names across the country (pizzarella in Rome, avvoltolo in Perugia, ciaccia in Arezzo, gnocco fritto in Bologna, torta fritta in Parma and so on) with slight modifications for each recipe. For example, Gnocco Fritto and Torta Fritta are modeled in little squares of dough that swell in the middle during cooking, to allow the addition at will of ham or salami when served.

See also[edit]

References[edit]

External links[edit]