|Place of origin||Scotland|
|Cookbook:Deep-fried pizza Deep-fried pizza|
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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, which likely developed independently.
Deep-fried pizza was first introduced during Bray Summerfest 1998 in a local eatery by Bray (Daly) Station. It was a smash hit with locals, almost putting well established late night eatery Henry & Rose out of business.
Deep-fried pizza is available in many chip shops in Scotland. The basis is an inexpensive fresh or frozen oven-ready pizza consisting of a thick par-baked base with toppings already applied. This is then fried until crisp. The dish can be served as a "pizza supper" (with chips) or single (without chips), in whole and half pizza portions. The dish may be served with salt and vinegar, or with "salt and sauce" (brown sauce) on the East coast per local chip shop custom. Often the chips will be poured onto one side of the pizza, and the pizza then closed around them.
The Italian dish of "pizza fritta" originates in Napoli, and is usually made by frying a disk of pizza dough before applying toppings and serving. Alternatively, the fillings may be enclosed in a pocket of dough like a calzone, which is then fried; this is known as a panzerotto (pl.panzerotti). Frying allows one to prepare a pizza without a pizza oven, for example from a street food cart where an oven is impractical.
- Rimmer, Simon. "Sunday Brunch: Pizza Crunch Recipe". Channel 4. p. B1. Retrieved 2014-08-18.
- For Scotland, deep fried pizza is the taste of home (Daily Telegraph)
- Ah, Scotland! The Moors, the Braes, the Fried Pizza (New York Times)
- Deep-Fried Candy Bars: Scotland's Worst Food? Discussion of research into Scottish fried foods, including deep fried pizza
- Media related to Deep-fried pizza at Wikimedia Commons
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