Fried Dough with Sugar and Cinnamon
Makes 12 – 14 Pizzette
Like every Italian cook I know, I have my favorite recipe for pizza fritta, or fried dough rounds. They are so easy to make, fashioned from rough pieces of the Straight Dough. Each one is a little different from the next, which is part of their charm. Usually they are deep-fried, sugared, and eaten immediately. But in this version, the pizze fritte are toped with tomato sauce and either smooth and creamy Fontina or delicate fresh mozzarella cheese and quickly run under the broiler to melt the cheese. They are just as delicious as their sugared cousins.
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