Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Zafferana Etnea’s Fried Pizza: The Crown Jewel of Catania’s Street Food
Discover the irresistible fried pizza from Zafferana Etnea, a Sicilian classic filled with creamy tuma cheese, anchovies, and black olives. Crispy on the outside, meltingly soft within!
📖 What is it
Discover the irresistible fried pizza from Zafferana Etnea, a Sicilian classic filled with creamy tuma cheese, anchovies, and black olives. Crispy on the outside, meltingly soft within!
🛒 Ingredients
- ✓ 250g plain flour
- ✓ 250g semolina flour
- ✓ 50g lard
- ✓ 300ml lukewarm water
- ✓ 12g salt
- ✓ 25g caster sugar
- ✓ 25g fresh yeast
- ✓ 500g tuma cheese
- ✓ 40g anchovies in oil
- ✓ pitted black olives
- ✓ freshly ground black pepper
- ✓ vegetable oil for frying
📊 Nutritional Information
Let yourself be swept away by the aromas and flavours of Etna’s culinary heritage with Zafferana’s fried pizza, a true gem of Sicilian street food. Crunchy on the outside and tender inside, this treat hides a gooey centre of tuma cheese, anchovies, and black olives, evoking the warmth and festive spirit of autumn evenings in Sicily.
👨🍳 Preparation
- 1
Sift the flours onto a clean work surface and make a well in the centre.
- 2
Dissolve the fresh yeast in a small glass of lukewarm water with the sugar, then pour it into the flour well.
- 3
Begin to mix, gradually adding the water, then the lard in small pieces, and finally the salt. Knead until you have a smooth, soft dough.
- 4
Place the dough in a lightly oiled bowl, cover with a cloth, and leave to prove until it has doubled in size.
- 5
Divide the dough into balls of about 100g each, gently flatten them by hand, then add a generous spoonful of diced tuma, anchovies, and black olives to the centre.
- 6
Sprinkle with freshly ground black pepper, fold the dough over into a half-moon shape, and press the edges firmly to seal.
- 7
Heat the vegetable oil to 170–180°C and fry the pizzas until golden and crisp on both sides.
- 8
Drain on kitchen paper and serve the fried pizzas warm, with the cheese deliciously melted inside.
💡 Tips and Variations
- •
For a milder flavour, swap the tuma for mozzarella or primo sale cheese, keeping that lovely creamy filling.
- •
If you prefer a lighter option, bake the pizzas in a preheated oven at 200°C for 15-20 minutes until golden.
- •
Add a pinch of oregano and a few spoonfuls of tomato sauce for a rustic, comforting twist.
- •
To boost the umami, stir in a little nutritional yeast into the filling—it enhances flavour without losing tradition.
- •
For a vegan version, replace the tuma with a cashew-based vegan cheese and omit the anchovies, adding capers for a salty kick.
- •
The secret to this recipe lies in the perfect balance between the crisp fried exterior and the soft, flavour-packed centre.
📦 Storage
- • Enjoy the fried pizza fresh for the best crunch and texture.
- • If you have leftovers, store them in the fridge within two hours, wrapped in baking paper or breathable cling film.
- • Reheat in the oven at 180°C for about 5 minutes to restore crispness without drying out.
🍷 Pairing
Pair this Sicilian delight with a glass of Cerasuolo di Vittoria, the celebrated Sicilian red whose floral notes and balanced structure complement the salty filling beautifully. Alternatively, a young, fresh Nero d’Avola will highlight the anchovies’ boldness, while a classic Italian Chianti offers an elegant, versatile match.
Making Zafferana’s fried pizza is like taking a little trip to the heart of Sicily, full of rich flavours and cherished traditions. Treat yourself to this simple, honest pleasure—perfect for sharing with family and friends. Do give it a go at home, and don’t forget to spread the joy by sharing your experience; it’s a wonderful way to bring a taste of our beloved island into your kitchen.
Rate this recipe
Click or tap the stars to rate