Chef Recipes: Pizza Fritta Recipe
Pizzas have got a bad reputation worldwide as the unhealthiest junk food item. Cheese, white flour, sautéed or caramelised (and at times deep fried) ingredients sit atop it, making them a calorie-monstrous treat. But, what if we tell you that you can make a healthy pizza? And guess what, we are going to teach you how to make frittas of it right from scratch! Follow the instructions by Chef Anne Gingrass-Paik and your healthy pizza fritta will be ready in no time!
About Chef Anne Gingrass-Paik: For more than 25 years, Chef Anne Gingrass-Paik has been at the helm of some of the nation’s top restaurants, crafting a culinary style that has earned her national accolades as well as devoted followers. She uses fresh produce from the restaurant's extensive gardens and orchards to create a simple yet elegant menu flecked with Mediterranean accents. Currently, she is the executive chef of Brix, Vancouver, Canada.
Nutrient Information (Per pizza)
- Calories: 310
- Total Fat: 16g
- Saturated Fat: 1.5g
- Cholesterol: 0mg
- Sodium : 320mg
- Carbohydrates: 35g
- Fibre: 2g
- Protein: 7g
- 1 tsp granulated sugar 5 mL
- 1 tsp rapid rise yeast 5 mL
- 1 tsp salt 5 mL
- 4 1/2 to 5 cups bread or all purpose flour 1.1 to 1.18 L
- 1/3 cup semolina 75 mL
- 1 3/4 cups water 425 mL
- 1 Tbsp canola oil 15 mL
- 4 garlic cloves, thinly sliced
- 1/2 tsp red chili flakes 2 mL
- 2 Tbsp canola oil 30 mL
- 1 can (28 oz/796 mL) crushed tomatoes
- 8 to 10 basil leaves, torn
- salt and pepper to taste
- 4 cups canola oil 1 L
- 1/2 cup Parmesan Cheese 125 mL
- In mixing bowl, with a dough hook attachment, place sugar, yeast, salt, 1 cup (250 mL) flour and semolina. Stir to combine ingredients.
- Add water and canola oil and mix well to combine ingredients. With mixer running, gradually add enough remaining flour to form a smooth dough. Let machine mix dough or knead by hand for about 10 minutes. Remove dough hook, cover dough, and let rest for 15 minutes.
- Divide dough into 4 equal pieces and place on baking sheet lined with parchment paper. Cover, and let rise until dough is double in bulk, about 40 minutes.
- Meanwhile, prepare tomato sauce. In large saucepan over medium-high heat, add canola oil. Add garlic and chili flakes. Simmer over low temperature about 1 minute. Do not let garlic burn. Add crushed tomatoes and mix well.
- Bring to a simmer and add basil leaves. Season with salt and pepper. Remove from heat.
- In deep fryer, heat 4 cups (1 L) of canola oil to 350 °F (180 °C).
- Lightly flour the dough. Cut each of the 4 balls of dough into 4 pieces. Flatten with hands or with rolling pin to about 1/8-inch in thickness. Place each piece, one at a time into the hot oil. Fry each side until golden brown in color, about 2 minutes per side. Remove and drain on paper towels.
- Top each pizza with tomato sauce and sprinkle with Parmesan cheese. Serve immediately.
Yield: 16 pizzas.
- The tomato sauce can be prepared ahead of time, reserving the basil leaves until ready to use.
- The dough can be made one day ahead and refrigerated after the balls have been formed. Let dough come to room temperature before flattening and frying.
- Add your favorite pizza toppings.
*Image and Recipe courtesy: © www.canolainfo.org
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