Pizza fritta aka Fried pizza dough. In Italy it’s usually topped with tomato sauce and some grated parmigiano. Try this new spin with clams in a tomato-coconut sauce finished with coriander. You can thank me later.
Pizza Fritta with Coconut-Tomato Clam SaucePrint This
- 1 cup clams, steamed
- 2 cloves garlic, crushed
- 1-2 Green chilies
- Red pepper flakes, QB
- 5-6 fresh curry leaves
- 2 tbsp ginger garlic paste
- 1 red onion, chopped
- 1 cup cherry tomatoes, halved
- 1 cup passata
- 1 tsp turmeric
- 1 tsp salt
- 1 cup coconut milk
- Fresh coriander, chopped
- Olive oil, QB
First, prepare your pizza dough according to my Basic Pizza Dough Recipe. Separate it into 6 small portions for personal-size pizzas and set aside.
For the sauce:
In a pan with some olive oil and garlic, add your clams and let cook with the lid on for 5 minutes, then remove the meat from the shells, and the garlic from the oil and transfer meat back into the pan and set aside.
In another pan with some hot olive oil, saute your ginger garlic paste, green chilies, red pepper flakes, turmeric and curry leaves for a couple minutes, then throw in your halved cherry tomatoes and the tomato passata. Season with salt and, then add coconut milk and mix well to combine all the ingredients. After the flavours have had a couple minutes to come together, add your cooked clams and stir to combine. Finish with a hit of fresh chopped coriander
For the pizza fritta:
Stretch the dough to size, about 10cm wide. Carefully place in a pot of hot oil and fry until golden, about 2 minutes each side. Remove and place on a paper-towel lined plate to absorb any excess oil.
To finish, spoon your sauce on top of the pizza fritta and garnish with more fresh coriander.