Fried Pizza with Mortadella and Fiordilatte

Fried pizza with mortadella and fiordilatte is a delicious variation of the more traditional Neapolitan fried pizza. It is a very rich and tasty dish, a true delight for lovers of strong flavors. Here is the recipe:

Ingredients

• 250 g of pizza dough (you can make it yourself or buy it pre-made)
• 150 g of fiordilatte cheese
• 100 g of mortadella slices
• Oil for frying (preferably seed oil)
• Salt
• Pepper (optional)
• Lard or extra virgin olive oil for greasing (optional)

Preparation

1. Cut the fiordilatte cheese into cubes and let it drain to eliminate any excess whey.
2. Roll out the pizza dough on a lightly floured surface, forming discs about 10-15 cm in diameter. Do not overwork the dough to prevent it from becoming too elastic.
3. Heat plenty of oil in a wide, high-sided pan. The oil should reach a temperature of about 180 °C; you can test it with a toothpick: if small bubbles form around the wood, it is ready for frying.
4. Fry the dough discs one at a time, turning them with tongs until they are golden on both sides.
5. Drain the fried pizza from the excess oil and place it on kitchen paper to remove additional grease.
6. While the pizza is still hot, brush it with a layer of lard or extra virgin olive oil, then lightly salt it.
7. Add the cubes of fiordilatte and mortadella slices to the hot fried pizzas, allowing the cheese to soften with the residual heat.
8. If desired, add a pinch of freshly ground black pepper to further enhance the flavor.
9. Serve the fried pizza with mortadella and fiordilatte immediately.

Curiosity

Fried pizza is a typical dish from Neapolitan cuisine and can be stuffed in various ways. The version with mortadella and fiordilatte is a more modern variation that combines the tradition of fried pizza with the unique flavor of mortadella, a very popular cured meat in Italy. Some variants also include a bit of ricotta to make it even creamier.