A decadent version of little pizzas with the fluffy dough fried then oven-baked – pizzette fritte. {Apparently, considered the way pizzas were first made.} They are very light and if made well in the traditional way, should not absorb the olive oil.
On the left, pesto, prosciutto e parmigiano. And to the right, tomato, basil and bocconcini. Buon appetito!
Oct 19, 2015 · 9:53 am
Zoë Boccabella 
Yummy! We make pizze fritte whenever we make bread-usually just plain or with mozzarella inside, but these look good. Ciao, Cristina
Thanks Cristina! Yes, they are great as bread too. Mozzarella inside sounds delicious. Zoe x