Napolese Pizza Fritta


  1. Stretch dough to a 14” diameter. Immerse dough in 375-degree oil and cook until lightly browned. Remove from oil and let drain.
  2. Spread sauce over the fried pizza. Top with 9 oz of Bacio Sharp Provolone Blend. Evenly distribute bacon over top of pizza.
  3. Bake until cheese is melted and garnish with chives.


  • 9 oz. Bacio® Sharp Provolone Blend
  • 1 tbsp. Peak Fresh Produce® Chives, Fresh
  • 2 oz. Peak Fresh Produce® Onion(s), Red, caramelized
  • 2 oz. Ridgecrest® Bacon, Applewood Slice(s), cooked
  • 1 Roma® Pizza Dough, Neapolitan-style
  • 4 oz. white pizza sauce