Fried folded cheese pizza with chilli tomato sauce

1. 1

   Combine the strong flour, fresh yeast and salt, add 250ml water and mix to a dough. Knead on a floured surface for 10 minutes, shape into a ball and prove in a clean bowl for at least 1 hour.

   70 min

2. 2

   For the sauce, heat olive oil and fry the diced onion, garlic, bay leaf, chilli flakes and chopped red chillies until soft. Stir in the tomato purée, red wine vinegar and balsamic vinegar, add the tinned cherry tomatoes and simmer until thick.

3. 3

   Press the sauce through a sieve into the pan. Season with black pepper, stir in the torn basil and keep warm.

4. 4

   For the filling, gently fry the thinly sliced onions in 2 tablespoons olive oil for 30 - 40 minutes, until soft, sweet and sticky.

   40 min

5. 5

   Roll the risen dough into a large thin round. Add the caramelised onions, cooked artichoke hearts, smoked mozzarella, ricotta, mascarpone, fontina and fresh oregano. Fold in half and crimp the edges firmly, like a calzone.

6. 6

   Heat neutral oil in a deep-fat fryer to 180°C and deep-fry the folded pizza for 3 - 4 minutes, until crisp and golden. Alternatively, shallow-fry it in a large pan on both sides until crisp and golden. Handle hot oil carefully and never leave it unattended.

   4 min

   180°C

7. 7

   Sprinkle with the grated Parmesan and serve with the warm chilli tomato sauce alongside.

1 serving ≈ 710 g

Nutrition values are estimates. - means data is unavailable.