Adam Liaw’s fried mini pizzas (plus why you should put ketchup in your pizza sauce)
Not quite pizza fritti, but pre-made bases fried in olive oil and capped with fresh toppings are a very summery way to enjoy pizza.
Ingredients
2 garlic cloves, minced
1 tbsp extra virgin olive oil, plus extra for frying the bases
1 tsp smoked paprika
250ml tomato passata
1 tbsp tomato sauce (ketchup)*
4 small sourdough pizza bases
To serve
150g very thinly sliced mortadella
150g fresh bocconcini, each torn in half
½ cup mixed cherry tomatoes, halved
basil leaves, torn
freshly ground black pepper
Method
Step 1
To make a sauce, combine the garlic, oil, smoked paprika, passata and tomato ketchup in a small saucepan. Cover and place over medium heat. Simmer for 10 minutes. Season with salt and set aside while you prepare the pizzas.
Step 2
Heat a large frying pan over medium heat and add plenty of olive oil (about 1 tablespoon per base). Fry the bases one at a time for about 2-3 minutes on each side, then arrange on serving plates.
Step 3
Top with a spoonful or two of the sauce and spread it thinly over the base. Arrange the mortadella generously on top of the warm pizza bases with the bocconcini, cherry tomatoes and basil. Grind some black pepper over the top and drizzle with a little more olive oil to serve.
*Adam’s tip: I always add a dash of tomato ketchup to my pizza sauce. The extra sweetness really helps balance the sourness of canned or bottled tomatoes.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
