Fried Pizzette – Indelible Memory

Fried Pizzette - Indelible Memory

Today I have prepared FRIED PIZZETTE for my children.They are an indelible memory of when I was a child and I went to visit my godmother.

As you approached the door of my godmother’s house you could smell the frying already,and I began to drool, I couldn’t wait to gorge. She made me find these pizzette on the table still warm, smelling of fresh basil. And I was devouring them even though I knew they were to hot and I would burn myself when I bit into them. And she would say “eat, eat don’t worry about getting messy“.

Fried Pizzette - Indelible Memory

I very much hope that my children will one day be able to remember these dishes, making them travel to the past, like how I am doing with this blog.

Fried Pizzette - Indelible Memory

Fried Pizzette – Indelible Memory

Prep Time20 mins
Cook Time15 mins
Resting Time1 hr 30 mins
Course: Appetizer, Snack
Keyword: napoli, palermo, pizza, pizzelle, sicilian pizza, tavola calda
Servings: 4


  • 400 g flour 00 14.1 oz
  • 250 ml warm water 1 cup
  • 1 envelope dry yeast
  • 1 tbsp EVO oil
  • 1 tbsp salt
  • 1 tbsp sugar


  • 400 g crushed peeled tomato 14.1 oz
  • 1 small chopped onion
  • 2 tbsp EVO oil
  • Salt and pepper
  • 100 g grated parmigiano Reggiano cheese or pecorino cheese 3.5 oz
  • basil


  • In a bowl pour the flour, sugar, salt, dry yeast and mix. Add water, oil and mix with your hands or a spoon until you get a well-blended dough.
  • Cover with a napkin and let rise for 1 hr.
  • Divide the dough into balls and leave to rise for another half hour.
  • Crush them with your hands, so as to obtain round pizzette of about 10 cm (4 inches in diameter).
  • With the tips of a fork punch the surface of these small pizzette.


  • Prepare the tomato sauce.
  • Fry a small onion cut into small pieces in extra virgin olive oil. Add the crushed peeled tomatoes, salt and pepper and cook for about 15-20 minutes.


  • Heat plenty of sunflower oil in a high-sided pan (without exceeding 170°C= 340°F) and fry a few small pizzette at a time until golden brown.
  • Drain on kitchen paper.
  • Season them still warm with a tablespoon of tomato sauce, parmigiano, or pecorino cheese and chopped basil leaves.
  • Serve immediately, they are delicious.


Add a little bit of olive oil on the pizza before eating to enhance the flavor.
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