1 red chilli
2 tablespoons olive oil
2 garlic cloves, crushed
1 x 400g can tomatoes
2 uncooked pizza bases, each divided in quarters to make 8 small rounds
50g mozzarella, roughly chopped
oil, to cook

For the sourdough pizza bases click here


1.Place the whole chilli in a dry frying pan over a high heat.
2.Char until the sides are blackened.
3.Remove from the heat and finely slice.
4.Heat the olive oil in a frying pan over a medium heat.
5.Add the garlic and chilli and fry for 2-3 minutes.
6.Add the tomatoes and cook for 10 minutes, stirring occasionally.
7.Place 4cm oil in a medium-sized pot over a high heat.
8.Take one round of pizza dough, spread it with 3 tablespoons of tomato sauce and top with 2-3 pieces of mozzarella.
9.Brush the edges of the base with water and cover with a round of dough.
10.Use your hands to bring the edges together to seal.
11.Repeat with the remaining dough.
12.Gently lower the sealed pizza fritta into the hot oil and cook for 1 minute on each side until the pizzas are golden.

Recipes, food styling & photography Will Bowman & Jane Lyons

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