Pizza Montanara Recipe: A Delightful Fried Pizza with Pomodoro, Mozzarella, Scamorza Affumicata, Rucola, and Speck
Montanara
Equipment
- Equipment Needed
- Large mixing bowl
- Rolling Pin
- Deep frying pan or deep fryer
- Slotted spoon
- Baking sheet
- Oven
- Parchment paper
- Kitchen scale (optional but helpful)
Ingredients
- Ingredients
- For the Dough:
- 500 g 4 cups all-purpose flour
- 10 g 2 tsp salt
- 300 ml 1 ¼ cups warm water
- 7 g 1 packet dry yeast
- 1 tsp sugar
- 2 tbsp olive oil
- For the Toppings:
- 200 g 7 oz pomodoro sauce (homemade or store-bought)
- 200 g 7 oz fresh mozzarella, diced
- 100 g 3.5 oz scamorza affumicata, shredded
- 50 g 2 oz rucola (arugula)
- 100 g 3.5 oz speck, thinly sliced
- Olive oil for frying
Instructions
- Step-by-Step Instructions
- Step 1: Prepare the Dough
- In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for 5-10 minutes until frothy.
- In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
- Mix until a shaggy dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until it doubles in size.
- Step 2: Shape and Fry the Dough
- Punch down the dough and divide it into 8 equal portions. Roll each portion into a ball and flatten into small rounds about 1 cm thick.
- Heat olive oil in a deep frying pan (about 3-4 cm deep) to 180°C (350°F).
- Fry each dough round for 1-2 minutes per side until golden and puffed. Use a slotted spoon to remove them and drain on paper towels.
- Step 3: Add Toppings
- Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Spread a thin layer of pomodoro sauce on each fried dough round.
- Top with diced mozzarella and shredded scamorza affumicata.
- Step 4: Bake the Pizza Montanara
- Arrange the topped pizzas on the prepared baking sheet. Bake for 5-7 minutes or until the cheese is bubbly and slightly browned.
- Remove from the oven and immediately top each pizza with rucola and a slice of speck.
- Step 5: Serve
- Let the pizzas cool for about 5 minutes before serving. Enjoy the crispy base with its rich, smoky, and tangy toppings!
- Variations
- Vegetarian Option: Replace speck with sautéed mushrooms or roasted red peppers.
- Vegan Option: Use vegan mozzarella and skip the scamorza and speck.
- Gluten-Free Option: Substitute the dough with a gluten-free pizza base recipe.
- Extra Cheesy: Add grated Parmesan for more depth of flavor.
From my own personal experience, Pizza Montanara is a standout among Italian pizzas because of its unique preparation: the base is fried before being topped and baked. The combination of crispy dough, tangy pomodoro sauce, and smoky scamorza affumicata is simply irresistible. Let me show you how I make this indulgent treat, perfect for a cozy dinner or a special occasion.
Notes on What to Expect When Making Pizza Montanara
- Fried Dough Perfection:
The dough will puff up beautifully as it fries, creating a light and airy texture with a golden-brown crust. The key is maintaining the right oil temperature (about 180°C/350°F). Too low, and the dough absorbs too much oil; too high, and it burns. - A Crispy Yet Chewy Base:
After frying, the base has a crispy outer layer with a soft, slightly chewy interior. This texture contrasts delightfully with the fresh toppings. - Balancing the Toppings:
Because the dough is rich from frying, lighter toppings like fresh pomodoro sauce, rucola, and thin slices of speck add balance without overwhelming the pizza. - Scamorza’s Smoky Flavor:
The scamorza affumicata lends a unique, smoky taste that elevates the overall flavor. If you’re new to this cheese, expect a subtle but distinct smokiness that pairs perfectly with the crispy base. - Frying Can Be Messy:
Be prepared for a bit of splattering when frying the dough. Use a deep pan to minimize mess, and have paper towels ready for draining excess oil. - Quick Baking:
Once fried, the pizza only needs a short bake to melt the cheese and warm the toppings. This step ensures the dough doesn’t overcook and stays crisp. - Visual Appeal:
The vibrant red of the pomodoro sauce, the green of the rucola, and the speck’s pinkish hue make for a visually stunning dish. It’s as much a treat for the eyes as it is for the taste buds. - Effort vs. Reward:
While this pizza requires a few extra steps compared to traditional baked pizza, the result is absolutely worth it. The combination of crispy fried dough and fresh toppings is unique and incredibly satisfying.
By keeping these expectations in mind, you’ll be better prepared to create a delicious Pizza Montanara that impresses everyone at the table.
Recipe Details
- Prep Time: 1 hour (including dough resting)
- Cook Time: 20 minutes
- Time to Stand: 10 minutes (cooling)
- Total Time: 1 hour 30 minutes
- Ease of Cooking: Moderate
- Servings: 4 (8 small pizzas)
- Calories: ~450 per serving
- Cost of Ingredients: Moderate
Cuisine
Italian
Course
Main
Equipment Needed
- Large mixing bowl
- Rolling pin
- Deep frying pan or deep fryer
- Slotted spoon
- Baking sheet
- Oven
- Parchment paper
- Kitchen scale (optional but helpful)
- > Go here to buy the must-have equipment and ingredients for creating a Savory #Pizza Montanara now.
Ingredients
For the Dough:
- 500 g (4 cups) all-purpose flour
- 10 g (2 tsp) salt
- 300 ml (1 ¼ cups) warm water
- 7 g (1 packet) dry yeast
- 1 tsp sugar
- 2 tbsp olive oil
For the Toppings:
- 200 g (7 oz) pomodoro sauce (homemade or store-bought)
- 200 g (7 oz) fresh mozzarella, diced
- 100 g (3.5 oz) scamorza affumicata, shredded
- 50 g (2 oz) rucola (arugula)
- 100 g (3.5 oz) speck, thinly sliced
- Olive oil (for frying)
- > Go here to buy the must-have equipment and ingredients for creating a Savory #Pizza Montanara now.
Step-by-Step Instructions
Step 1: Prepare the Dough
- In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for 5-10 minutes until frothy.
- In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
- Mix until a shaggy dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until it doubles in size.
Step 2: Shape and Fry the Dough
- Punch down the dough and divide it into 8 equal portions. Roll each portion into a ball and flatten into small rounds about 1 cm thick.
- Heat olive oil in a deep frying pan (about 3-4 cm deep) to 180°C (350°F).
- Fry each dough round for 1-2 minutes per side until golden and puffed. Use a slotted spoon to remove them and drain on paper towels.
Step 3: Add Toppings
- Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Spread a thin layer of pomodoro sauce on each fried dough round.
- Top with diced mozzarella and shredded scamorza affumicata.
Step 4: Bake the Pizza Montanara
- Arrange the topped pizzas on the prepared baking sheet. Bake for 5-7 minutes or until the cheese is bubbly and slightly browned.
- Remove from the oven and immediately top each pizza with rucola and a slice of speck.
Step 5: Serve
Let the pizzas cool for about 5 minutes before serving. Enjoy the crispy base with its rich, smoky, and tangy toppings.
Variations
- Vegetarian Option: Replace speck with sautéed mushrooms or roasted red peppers.
- Vegan Option: Use vegan mozzarella and skip the scamorza and speck.
- Gluten-Free Option: Substitute the dough with a gluten-free pizza base recipe.
- Extra Cheesy: Add grated Parmesan for more depth of flavor
> Go here to buy the must-have equipment and ingredients for creating a Savory #Pizza Montanara now.
Tips
- Ensure the oil is hot enough before frying to avoid greasy dough.
- Use fresh mozzarella to prevent excess moisture. Pat dry before using if needed.
- Don’t overcrowd the frying pan to maintain even cooking.
Substitutions for Dietary Needs
- Lactose-Free: Use lactose-free mozzarella and skip scamorza.
- Low-Sodium: Reduce salt in the dough and use unsalted toppings.
Nutritional Information Per Serving
- Calories: ~450 kcal
- Protein: 18 g
- Fat: 20 g
- Carbohydrates: 45 g
- Fiber: 2 g
Notes on What to Expect
The pizza montanara has a light, crispy crust with a subtle chewiness. The smoky scamorza pairs beautifully with the salty speck and fresh rucola, creating a perfect harmony of flavors and textures.
Closing
I hope this guide has made making Pizza Montanara seem a little less daunting or maybe you’ve tried it before? Please, be honest, and let me know in the comments below. I love hearing feedback from real people like you, so please leave your honest comment! 😊
Here’s the image of Pizza Montanara as described, served on a white plate atop a white table. Enjoy!
Hello all,
Zio Leo here!
Cooking and sharing great food brings people together in the most authentic way, in my own personal experience, and with a lifelong passion for Italian cuisine, I’m here to share tips, recipes, and stories that celebrate the rich flavors of Italy. From classic dishes to modern twists, have my guides inspired you to bring a little bit of Italy into your kitchen? Please, be honest with me here. Leave your comments down below. I’d love to hear from real people like you. Read more about me here! =>>
