Panzerotti Pugliesi (Fried Mozzarella and Tomato pizza Pockets)
Panzerotti Pugliesi (Fried Mozzarella and Tomato pizza Pockets)
Prep time: 2 HourCook time: 15 MinTotal time: 2 H & 15 M
Golden, crisp, and irresistibly gooey, these traditional Apulian panzerotti are everything you love about pizza in a perfectly handheld bite. Filled with melty mozzarella, rich tomato, and fragrant herbs, each pocket is fried until puffed and golden, giving a satisfying crunch with every bite. Best enjoyed hot from the pan with a sprinkle of salt, they are a comforting Italian street food classic that never fails to please.
Ingredients
For the dough:
For the filling:
For frying:
Instructions
- In a large bowl, dissolve the yeast and sugar in the warm water. Let it sit for about 10 minutes until it begins to foam. Add the flour, salt, bread improver and olive oil. Mix until it comes together into a dough, then knead for about 10 minutes until smooth and elastic.
- Cover with a damp cloth or plastic wrap and let rise for about 1.5 to 2 hours in a warm spot, or until doubled in size.
- Once the dough has risen, roll it out and set aside to let it rest while you prepare the filling.
- Now to prepare the filling. Combine the chopped mozzarella with the drained tomatoes. Season with salt, pepper, and oregano or basil if using. Place the mixture in a sieve over a bowl to drain off excess liquid. You want it to be quite dry so the dough doesn’t tear or become soggy.
- Roll out the dough and cut it into rounds using a cookie cutter or a knife. Then, roll each round again until it is about 3–4 mm thick, or to your desired thickness. You should end up with a total of 8 rounds.
- Spoon a bit of filling onto one half of each circle, leaving a border around the edge. Fold over to create a half-moon shape and press the edges to seal. You can crimp with your fingers or press with a fork to make sure they’re tightly closed.
- Heat oil in a deep pan to about 170–180°C. Fry the panzerotti a few at a time, turning once, until golden and puffed—about 2 to 3 minutes per side. Drain on paper towels.
- Serve hot, with a sprinkle of salt and maybe a napkin for the inevitable cheese drips.
