All purpose flour: 2 1/2 cups
Bread flour or use all-purpose if you don’t have it: 1 2/3 cups
Fresh yeast: 1 1/2 tsp or Dry yeast: 1/2 tsp
Caster sugar: 1 tsp
Salt: 1 tsp
Extra virgin olive oil: 2 tbsp
Lukewarm water (adjust as needed): 1 1/4 cups
Peanut oil for frying
FOR THE MEAT
Veal (silverside or round): 1 1/3 lbs
Carrots: 1
Celery stalk: 1
Onion: 1
Bay leaf: 1
Sprig of rosemary: 1
Black peppercorns: 3
Coarse salt: To taste
FOR THE TUNA SAUCE
Canned tuna in oil, drained: 5 oz
Eggs for mayonnaise: 2
Seed oil or 3/4 cup prepared mayonnaise (about 6 oz): 3/4 cup
Capers, rinsed: 6–8
Anchovy fillets: 2
Juice of half a lemon
Cooking broth to loosen the sauce (optional): As needed
Discover the recipe for Fried Pizza With Vitello Tonnato: a modern, surprising take on Italian street food. The soft, golden dough holds thin slices of slowly cooked veal, a smooth homemade tuna sauce, and a fresh touch of vegetables. A complete and creative dish ready to impress.
How to Prepare Fried Pizza With Vitello Tonnato
Dissolve the yeast and sugar in lukewarm water in a large bowl. Add the flours, mixing with a wooden spoon or your hands.
When the dough starts to form, add the salt and olive oil, then knead for 8–10 minutes until smooth. Cover with plastic wrap and let rise in a warm spot for about 1 1/2 hours, until doubled.
Divide the dough into eight equal balls and let rise for another hour.
Meanwhile, prepare the veal. Place it in a large pot with cold water, carrot, celery, halved onion, bay leaf, rosemary, peppercorns, and a pinch of coarse salt. Bring to a boil, then reduce the heat and simmer gently for about 1 hour and 15 minutes, skimming as needed. Once done, let the meat cool in its broth to keep it tender.
Prepare the sauce. If starting from eggs, make mayonnaise by emulsifying the eggs with oil and a pinch of salt, then add lemon juice.
Blend the tuna with capers, anchovies, and a spoon or two of cold broth until smooth, then fold in the mayonnaise gradually.
When the veal is cool, slice it thinly with a sharp knife or slicer.
Flatten each dough ball into discs about 4–6 inches in diameter.
Heat plenty of peanut oil in a deep pan to 350°F. Fry the pizzas a few at a time until golden and puffed. Drain on paper towels.
Fill the fried pizzas with veal slices, tuna sauce, and some fresh salad with cherry tomatoes.
