Pizza fritta Napoletana

Italian 20 Mins Prep · 30 Mins Cook

1. Pour the lukewarm water into the bowl of a stand mixer along with the yeast. Set aside for 2 minutes or until foamy. Add in 5g of salt and a handful of the flour. Mix to form the batter. With the machine running slowly, add in the flour, a handful at a time until a soft pliable dough forms. You should be left with approx. 10% of the flour. Knead the dough in the mixer for 10 minutes or on a floured work surface for 20 minutes, until smooth and elastic.
2. Place the dough in an oiled bowl with a damp tea towel placed over it and set aside for 1 hour to proof, or until doubled in size.
3. Once proofed, knock down the dough and roll into a sausage. Divide into 12 equal pieces and roll into balls on a lightly floured surface and cover with a tea towel. Rest for 15 minutes.
4. To make the Napoletana sauce, finely slice the garlic and halve the chilli lengthways (removing the seeds, if necessary).
5. Heat the oil in a medium-sized pot and fry the sliced garlic until golden then add in the chilli and a handful of basil (including the stalks). Add in the tinned tomatoes and mash down any large chunks. Bring to a boil then lower to a gentle simmer for 10-15 minutes. Pass the sauce through a coarse sieve, pressing everything through. Season with the rest of the salt (approx. ½ teaspoon) and pepper.
6. Working with one ball at a time, press down, stretching and flattening it into a 15cm round.
7. Fill a large pot with sunflower oil and place over a medium-high heat. Working in batches, fry the dough rounds for 2-3 minutes per side, or until golden and crispy. Drain on paper towels.
8. Top each mini pizza with Napoletana sauce, torn bocconcini, basil leaves, pesto, artichokes, ricotta and olives.
9. Serve immediately.

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