This recipe is all about memories\u2026<\/p>\n
I have got to be honest; I have never really been one for dessert pizza. I like Nutella as much as the next person, but it is played out and everywhere now. I wanted to do something really different and give you guys something to be excited about.<\/p>\n
I thought back to when I was a kid \u2013 when every summer, our church had a bazaar. The busiest tent every year sold fried pizza dough tossed in powdered sugar. They called it \u201cpizza fritte.\u201d<\/p>\n
I channeled that memory when creating this concoction, but of course I had to dress it up for you. I wanted this treat to be super simple and customizable, so you could use whatever you have lying around your pizzeria. I whipped ricotta and even made my own powdered sugar from white sugar crystals that I put into our Vitamix blender on high speed to break down. I added some sour cherry jam that we use on our charcuterie board and chopped pistachios. The one thing I put on here that you may not have access to are these beautiful Sicilian oranges in heavy syrup and a quince syrup. My pantry at the restaurant is out of control, but you can use whatever toppings you want.<\/p>\n
Fill a 12-inch frying pan with oil (or you can use your deep fryer at 350 degrees, whichever you prefer). Stretch your pizza dough to desired size and carefully \u2013 and I mean really carefully \u2013 lay your dough into the oil. Fry on one side for 2-3 minutes or until dough starts turning brown. Using tongs, carefully flip over dough and continue to fry for another 2-3 minutes. When finished, carefully lift dough out of oil using tongs and lay on a wire rack to cool. Spread with whipped ricotta and desired toppings, then cut and eat!<\/p>\n
I hope you enjoy this. It really brought me back to my childhood and, at the same time, showed me that I am now all grown up.<\/p>\n
A note before you use this as inspiration or a jumping off point: For the whipped ricotta, I used sheep\u2019s milk ricotta because I like the flavor. Add ricotta to a bowl and hand whisk.\u00a0 <\/span>In 3-4 minutes, it should loosen up and be really smooth.<\/p>\n Chris Decker\u00a0<\/b>is Founding Pizzaiolo & Partner at\u00a0Truly Pizza<\/a>, in Dana Point, California.\u00a0@everythingbutanchovies<\/a>\u00a0on Instagram.<\/p>\n","protected":false},"author":13,"featured_media":149122,"template":"","categories":[3274],"tags":[2449,3067,2547,3066,1653],"topic":[3249],"class_list":["post-149148","recipes","type-recipes","status-publish","has-post-thumbnail","hentry","category-recipe","tag-chris-decker","tag-fried-pizza-dough","tag-on-deck","tag-pizza-fritte","tag-pizza-recipe","topic-pizzas"],"acf":[],"yoast_head":"\n