Browse All Recipes

Pizze fritte with onions, ricotta and chilli oil

Recipe for pizze fritte with onions, ricotta and chilli oil.

By Alice Storey
  • 50 mins preparation
  • 1 hr 15 mins cooking plus fermenting, proving
  • Serves 12
  • Print
    Print
Pizze fritte with onions, ricotta and chilli oil
The pizza dough here is fermented overnight to give it a delicious sour note, so start this recipe a day ahead.

Ingredients

  • 1 tbsp dried yeast
  • 780 gm bread flour
  • 80 ml (1/3 cup) olive oil, plus extra for shallow-frying
  • 1 tsp caster sugar
  • 2 onions, thinly sliced
  • 4 salad onions, thinly sliced
  • 2 white onions, thinly sliced
  • 4 golden shallots, thinly sliced
  • 2 tbsp red wine vinegar
  • 1 tbsp rosemary, finely chopped, plus extra, to serve
  • For dusting: semolina
  • 250 gm firm ricotta, crumbled
  • 60 gm thinly sliced salami (about 24 slices)
  • 60 gm parmesan, finely grated
  • Finely grated rind of 1 lemon
Chilli oil
  • 180 ml extra-virgin olive oil
  • 1 long red chilli, thinly sliced

Method

Main
  • 1
    Stir 425ml water and yeast in an electric mixer, stir in 380gm flour, then cover with plastic wrap and leave to prove until bubbly (1½ hours). Add 180ml room-temperature water, 1 tbsp oil, sugar, 1½ tbsp fine sea salt flakes and remaining flour, and knead with a dough hook until a smooth, soft dough forms (8-10 minutes; add extra flour if too sticky). Transfer to a lightly oiled bowl, cover with plastic wrap and refrigerate to ferment until doubles in size (12 hours or overnight).
  • 2
    For chilli oil, combine ingredients in a small bowl and set aside for 4-5 hours to steep.
  • 3
    Heat oil remaining in a saucepan over medium heat, add onions and shallots and sauté until starting to soften (5-6 minutes), then cover and cook, stirring occasionally, until tender (25-30 minutes). Uncover and stir occasionally until onions are dark golden (10-12 minutes), then add vinegar and rosemary and season to taste.
  • 4
    Divide dough into 12 pieces. Line a baking tray with baking paper and scatter with semolina. Roll each piece of dough on a lightly floured surface to a 14cm round, then transfer to prepared tray.
  • 5
    Preheat grill to high. Heat oil for shallow-frying in a large frying pan over medium-high heat until hot and fry pizza bases in batches, turning once, until golden and cooked through (3-4 minutes), then transfer to a tray. Spread bases with onion mixture, scatter ricotta over, then grill until golden (2-3 minutes). Top with salami, parmesan and lemon rind, drizzle with chilli oil, scatter with rosemary and serve hot.

Notes

Drink Suggestion: Dry sparkling red lambrusco. Drink suggestion by Max Allen