These small-sized cheese-filled pizzette are not just good, they are to die for, sono buone da morire!! Well, they are fried, so I wouldn’t eat them every day, given I’m a healthy food freak, but what’s wrong with indulging every now and then?
Before I give you the recipe, you should know that the original version even includes anchovies for the filling, which I do not eat. Con o senza acciughe, provatele, with or without anchovies, just try them!
Cosa vi serve, what you’ll need:
One pound pizza dough – mezzo kg di pasta per pizza
Provolone cheese – (tuma or primosale would be the real Sicilian cheese to use!)
Black olives - olive nere
Black pepper – pepe nero
Frying oil – Olio per friggere
Roll down dough with a rolling pin. Using a glass or a round cookie cutter, cut the dough in round shapes of about 3 inches; in each round put some cheese, one olive, salt and pepper. Fold it and seal it with your finger tips or with the fork prongs.
Next, fry them in abundant oil.
Enjoy while still warm! Let me know if you love them like I do!
Do you know what’s the Italian word for fork prongs? REBBI! Lo sapevate già?