Pizza fried in boiling oil


Stuffed with ricotta cheese or steamed endives with capers, anchovies, black olives and pine kernels, the calzone pizza is just one of the many strings to the pizza-makers bow. Unlike the round disc of dough baked in the oven, the calzone is fried in boiling oil that seals the traditional filling in its half-moon of dough (bought ready-to-use from the baker’s or made at home). Popular fillings include vegetables, ricotta, mozzarella grated parmesan, sliced ham and spicy salami. I deally, a calzone should be eaten as soon as it come out of the pan – frijenno e magnanno (“frying and eating”, as they say in Naples) but they taste just as good if you wait for them to reach the table, washed down with an ice-cold beer, sparkling wine or the classic pizza accompaniment for younger diners: Coca Cola.

Ingredients for the dough:
500 g plain flour
20 g brewer’s yeast
1 glass warm water

Ingredients for the filling:
200 g ricotta cheese
50 g mozzarella or fiordilatte
50 g boiled ham
50 g spicy salami
1 egg
2 tablespoons grated parmesan
salt, pepper, basil

1 kg endives
2 cloves of garlic
50 g capers
2 salted anchovies
handful black olives (stones removed)
handful of pine kernels


For the dough, arrange the flour in a cone shape, make a depression in the centre and add the salt, yeast and the water (a little at a time). Knead the dough and cut into sections, then cover with a damp tea towel and leave to rise for 30 minutes in a warm place.

In the meantime, prepare the filling: cut up all the ingredients and mix them in a bowl with the eggs, salt and pepper or, alternatively, cook the vegetables in a frying pan with the garlic, capers and olives before adding the pine kernels and anchovies, then leave to cool.

Roll the dough out into a disc shape, brush with oil and spoon the filling onto one half, then fold over to create a half-moon shape and make sure the edges are sealed. Fry in a pan of very hot oil for a few minutes and serve hot.