Deep fried pizza
{{Short description|Style of pizza preparation}}
{{Use British English|date=January 2025}}
{{Use dmy dates|date=January 2025}}
{{Infobox food
| name = Deep fried pizza
| image = Pizza fritta in Rome (1).jpg
| image_size = 250px
| caption = {{lang|it|Pizza fritta}} in Rome, Italy
| alternate_name = {{lang|it|Pizza fritta}} (in Italian)
| country = Italy
| creator =
| course =
| type = Pizza
| served =
| main_ingredient =
| variations =
}}
{{Pizza}}
Deep fried pizza ({{langx|it|pizza fritta}}) is an Italian dish consisting of a pizza that, instead of being baked in an oven, is deep fried, resulting in a different flavour and nutritional profile. This technique is known in both Italy and Scotland, but there are numerous differences between the Italian and Scottish variants, which probably developed independently.
Italy
{{lang|it|Pizza fritta}} originated in Naples, Italy, and is usually made by frying a disc 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. Frying allows one to prepare a pizza without a pizza oven, for example from a street food cart, where an oven is impractical.{{cite web|title=pizza fritta|url=https://www.jamieoliver.com/recipes/bread-recipes/pizza-fritta/|access-date=7 May 2024|archive-date=30 November 2023|archive-url=https://web.archive.org/web/20231130074441/https://www.jamieoliver.com/recipes/bread-recipes/pizza-fritta/|url-status=live}}
Scotland
Deep fried pizza is common in chip shops in Scotland.{{cite news |url=http://news.nationalgeographic.com/news/2004/12/1227_041227_deep_fried_mars_bars.html |archive-url=https://web.archive.org/web/20050102035424/http://news.nationalgeographic.com/news/2004/12/1227_041227_deep_fried_mars_bars.html |url-status=dead |archive-date=January 2, 2005 |title=Deep-Fried Candy Bars: Scotland's Worst Food? |first=James |last=Owen |date=28 December 2004}}{{cite news |url=https://select.nytimes.com/gst/abstract.html?res=F30814F63F550C748CDDAB0994DC404482&scp=1&sq=fried%20pizza,%20scotland&st=cse |title=Ah, Scotland! The Moors, the Braes, the Fried Pizza |first=Lizette |last=Alvarez |work=The New York Times |date=7 December 2004 |access-date=19 June 2016}} The basis is an inexpensive fresh or frozen oven-ready pizza, consisting of a thick parbaked 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" (a mixture of brown sauce and vinegar) in Edinburgh and the surrounding area, according to the custom of local chip shops.
{{anchor|crunch}}This pizza is deep fried without batter, although another variation known as a "pizza crunch" consists of a battered half-pizza or slice of pizza deep fried, which can be served with chips as a "pizza crunch supper".{{cite web |last1=Lieu |first1=Kat |title=Why Deep-Fried Pizza Is So Popular In Scotland |url=https://www.tastingtable.com/1751348/scottish-deep-fried-pizza-explained/ |website=tastingtable.com |access-date=1 March 2025}}
See also
References
{{Reflist}}
{{Deep frying foods}}
{{Scottish cuisine}}