Fried pizza. Yes, I said FRIED pizza. If you thought you loved pizza before, wait until you try this fried delight topped with the easiest NO-COOK tomato sauce! Popular in Southern Italy (where they call it “pizza fritta”), fried pizza has a slightly crisp outside and a soft, flavorful inside. Since we’re using store-bought pizza dough, you skip the hassle of making it from scratch and have a delicious meal ready in no time. It’s quick, easy, and insanely satisfying.
The first time I had fried pizza was on a trip to Italy, and it completely changed the way I think about pizza. I was sitting at a table in the middle of a lemon grove, taking in the smell of fresh bread and rich tomato sauce wafting from the nearby kitchen, when they served me a golden round of pizza fritta. One bite in, and I was hooked. The contrast between the crisp exterior and the soft, airy interior, topped with simple yet bold flavors, was unforgettable. As soon as I got home, I knew I had to recreate it—and now, I’m sharing it with you! It’s crazy easy to make, so let’s get started!
Table of Contents
INGREDIENTS:
- 1 package store-bought pizza dough
- Canned whole San Marzano tomatoes
- Fresh basil leaves
- Salt
- Flour for dusting
- Grated parmesan cheese
- Olive oil
- Olive oil or Vegetable oil for frying
HOW TO MAKE THIS FRIED PIZZA:
Make No-cook Tomato Sauce
- Take the canned San Marzano tomatoes and place them in a strainer set over a bowl.
- Use your hands or a fork to crush the tomatoes until they reach a slightly chunky consistency. (If you prefer a smoother consistency, you can pulse the tomatoes a few times in a blender after step 3.)
- Drain excess liquid for at least 10 minutes to avoid a watery sauce.
- Add drained and crushed tomatoes to separate bowl. Save the tomato juice for another use.
- Add olive oil to the tomatoes.
- Season with salt to taste and mix well.
- Set aside while you work on the dough.
Get the Dough Ready
- Start with store-bought pizza dough that’s been brought to room temperature following instructions on the package. (Use the dough that’s typically found near the bakery in the refrigerated section. I would not recommend using a dough that is found near the canned biscuit dough.)
- On a lightly floured surface, divide your dough into 4 equal portions using a sharp knife or pizza cutter.
- Shape each portion of dough into a ball using your pinky fingers to tuck in any of the cut edges and help form the dough ball.
- Roll each one into a thin circle that is about 6 inches across when rolled out. If you find that the dough is shrinking when rolled out, there may be too much flour on the counter. If dough is still shrinking, you may have to pick it up after rolling and stretch it a bit using your hands. It is not important for the dough to be a perfect circle. These fried pizzas are organically shaped and not as round as traditional pizzas.
Fry It Up
- Heat up the oil (about 1/2 inch deep) in a deep pan to about 350°F (175°C). The temperature of the oil is important. Too hot and the exterior of the dough will burn while the inside stays raw. Not hot enough and the dough will absorb too much oil resulting in a greasy crust.
- VERY carefully ease each pizza dough disc into the hot oil and fry for about 1-2 minutes per side until golden brown and crispy. While frying, carefully spoon some of the hot oil over the top of the dough to help it cook evenly. Dough may start to puff up, if it does, make sure to keep a close eye on it as hot steam/hot oil could escape from the puffed-up areas. I will usually turn the dough over when I start seeing large bubbles on the top side.
- Take it out with a slotted spoon and let it drain on paper towels.
Add the Toppings
- Spread a thin layer of no-cook tomato sauce over the fried dough. I usually just use it at room temperature; however, a quick pop in the microwave works if you’d like it warm.
- Sprinkle some grated Parmesan cheese on top.
- Throw on some fresh basil leaves and enjoy.
Serve it with extra tomato sauce for dipping if you’re feeling saucy! Pair it with a fresh green salad or a side of roasted veggies for a complete meal (although, in my book pizza IS a complete meal). For an Italian dessert that would go great with this fried pizza, try my Lemon Tiramisu with Easy Lemon Curd!
FAQ:
Can you use homemade pizza dough for fried pizza?
You can absolutely use homemade pizza dough to make fried pizza! You can also use dough made using a pizza crust mix!
What is Italian fried pizza?
These pizzas are made with a fried pizza dough and then topped with tomato sauce, cheese and basil leaves.
Can you deep fry pizza?
Yes, you can deep fry pizza; it results in a crispy, puffy crust with a distinct flavor profile compared to oven-baked pizza.
What does fried pizza taste like?
You would think fried pizza would be overly greasy or saucy, but surprisingly, it isn’t. It is slightly crispy on the outside and soft on the inside with a hint of sauce that takes a background to the fried dough.
What is fried pizza called?
Pizza fritta originated in Naples, Italy, and is usually made by frying a disc of pizza dough before applying toppings and serving.
Fried Pizza with No-cook Tomato Sauce
Equipment
- Strainer
- Rolling Pin
- Food Thermometer
Ingredients
- 1 28 ounce can Whole San Marzano Tomatoes
- 2 Tbsp. Extra Virgin Olive Oil
- 1/2 tsp. Salt or to taste
- Flour for dusting
- 1 package Store-bought Pizza Dough typically near bakery section in refrigerated section
- Extra Virgin Olive or Vegetable Oil for frying
- Fresh Basil Leaves
- Grated Parmesan Cheese
Instructions
No-Cook Tomato Sauce
- Take the canned San Marzano tomatoes and place them in a strainer set over a bowl.
- Use your hands or a fork to crush the tomatoes until they reach a slightly chunky consistency. (If you prefer a smoother consistency, you can pulse the tomatoes a few times in a blender after step 3.)
- Drain excess liquid for at least 10 minutes to avoid a watery sauce.
- Add drained and crushed tomatoes to separate bowl. Save the tomato juice for another use.
- Add olive oil to the tomatoes.
- Season with salt to taste and mix well.
- Set aside while you work on the dough.
Get the Dough Ready
- Start with store-bought pizza dough that's been brought to room temperature following instructions on the package. (Use the dough that's typically found near the bakery in the refrigerated section. I would not recommend using a dough that is found near the canned biscuit dough.)
- On a lightly floured surface, divide your dough into 4 equal portions using a sharp knife or pizza cutter.
- Shape each portion of dough into a ball using your pinky fingers to tuck in any of the cut edges and help form the dough ball.
- Roll each one into a thin circle that is about 6 inches across when rolled out. If you find that the dough is shrinking when rolled out, there may be too much flour on the counter. If dough is still shrinking, you may have to pick it up after rolling and stretch it a bit using your hands. It is not important for the dough to be a perfect circle. These fried pizzas are organically shaped and not as round as traditional pizzas.
Fry it Up
- Heat up the oil (about 1/2 inch deep) in a deep pan to about 350°F (175°C). The temperature of the oil is important. Too hot and the exterior of the dough will burn while the inside stays raw. Not hot enough and the dough will absorb too much oil resulting in a greasy crust.
- VERY carefully ease each pizza dough disc into the hot oil and fry for about 1-2 minutes per side until golden brown and crispy. While frying, carefully spoon some of the hot oil over the top of the dough to help it cook evenly. Dough may start to puff up, if it does, make sure to keep a close eye on it as hot steam/hot oil could escape from the puffed-up areas. I will usually turn the dough over when I start seeing large bubbles on the top side.
- Take it out with a slotted spoon and let it drain on paper towels.
Add Toppings
- Spread a thin layer of no-cook tomato sauce over the fried dough. I usually just use it at room temperature; however, a quick pop in the microwave works if you’d like it warm.
- Sprinkle some grated Parmesan cheese on top.
- Throw on some fresh basil leaves and enjoy!
Video
Notes
-
- Spice things up with chili flakes for a little heat.
- Get creative with toppings—try arugula, olives, pesto or even a drizzle of honey for a sweet-savory combo.
- Skip the savory toppings all together and top with nutella and strawberries for a delicious dessert!
- Add a few slices of prosciutto or some sun-dried tomatoes for a gourmet twist.
- Experiment with different herbs like rosemary or thyme for a new flavor profile.
- Avoid sogginess by adding toppings right before serving.
- If you prefer a thinner crust, roll the dough out extra thin before frying.
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