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