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sourdough pizzettes from Franco Manca



These pizzette make a fresh and colourful summer treat as the toppings are all added after the dough has been fried.

Prep your station

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Then your tastebuds


Per pizza

  • Step 1

    Divide the dough into 8 or 16 pieces (depending on whether you want to make canape pizzas or pizzette). Shape these into round balls, cover and leave to rise for an hour in a warm place.

  • Step 2

    Heat the tomato sauce in a saucepan and bring to a simmer over a low heat to reduce for about 6 minutes. (This is important to enhance the flavour as the sauce is not cooked with the dough). Keep warm.

  • Step 3

    Sprinkle a little flour over your hands and on the work surface and open the dough balls by flattening and stretching the dough with your fingers, or by rolling the dough with a rolling pin.

  • Step 4

    Heat the oil in a deep, wide saucepan on a medium heat. Gently, without tearing, stretch the dough with your fingertips. Drop this onto the hot oil, and allow to start rising. Turn the heat down if necessary – do not brown the pizzette, they should be golden. In batches, fry for a couple of minutes, turning once or twice.

  • Step 5

    Add the mozzarella, a sprinkle of Parmesan and a basil garnish, and then top with the hot tomato sauce and season to taste.

Still hungry? Go for seconds.

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