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pizza donut at villa del Carmelo

Pizza Donuts - Savory Italian Recipe

Course Appetizers
Cuisine Italian
Prep Time 4 hours
Cook Time 10 minutes
Additional Time 5 minutes
Total Time 4 hours 15 minutes
Servings 9
Calories 240
Author Christina Conte
A savory fried pizza donut.

Ingredients

Pizza Dough:

  • 3 ½ cups Italian type “00” flour (all purpose will work, but for best results use the double zero flour)
  • 9 oz water (cold)
  • 1 ½ Tbsp extra virgin olive oil
  • 1 tsp dry yeast
  • 1 tsp Kosher salt (or sea salt)
  • ⅛ tsp sugar (a pinch)
  • light olive oil (as needed for frying)

Topping:

  • ½ cup San Marzano DOP whole peeled tomatoes (blended)
  • ⅛ tsp salt
  • ¼ tsp extra virgin olive oil (a drizzle)
  • 9 leaves sweet basil (fresh)
  • 2 Tbsp Parmigiano Reggiano (grated- 36 month aged Parmigiano Reggiano, omit to keep vegan)
US Customary - Metric

Instructions

Make the dough:

  • Dissolve the yeast in the water in the mixer bowl with the pinch of sugar. Add the flour and mix.
  • After all the flour is absorbed, add the salt and oil. Mix for about 20 minutes at a moderate speed until the dough has a smooth texture.
  • Cover the bowl and leave to rise until doubled in size.
  • Put the dough onto a floured surface. Knead gently then flatten until about 1/2" (1.3 cm) thick. Cut with a sharp doughnut cutter and place on squares of parchment paper on a tray. Cover with cling film and put in the refrigerator until the balls double in size (this can take a few hours, even overnight). Remove from the fridge 15 minutes before you want to fry them.

Make the donuts:

  • Heat light olive oil to 350°F (170°C) in a deep pot or wok and deep fry the donuts until they are golden on all sides; remove and place on a paper towel lined tray. Press down in the center of the fried pizza to make an indentation to put the sauce into.
  • Mix the tomato sauce with salt and extra virgin olive oil.
  • Serve the pizza donuts with a spoonful of tomato sauce, a leaf of basil (and grated 36 month aged Parmigiano Reggiano if you like).

Notes

Chef Enrico suggests using 36 month aged Parmigiano Reggiano.

Nutrition

Serving: 1 donut | Calories: 240kcal | Carbohydrates: 39g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 322mg | Potassium: 148mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1291IU | Vitamin C: 5mg | Calcium: 67mg | Iron: 3mg
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