Mozart and Carnevale | Pizza Fritta (Fried Pizza)

Mozart and Carnevale in Venice and food  go so well together.. he spent a month there and fell in love with Carnevale while there.. even Mozart was a ‘foodie’..who was sometimes inspired by food…
“When I am . . . traveling in a carriage, or walking after a good meal, or during the night when I cannot sleep; it is on such occasions that ideas flow best and most abundantly.”
Wolfgang Amadeus Mozart quote.
Some fried pizza to celebrate the occasion!
Pizza Fritta
 

(photo credit:www. jiaboutiquehotels.com0
 
recipe excerpted from ‘>The Basic Art of Italian Cooking; Holidays & Special Occasions-2nd edition
2 lbs flour
1 envelope powdered yeast
warm milk
water
olive oil
plum tomatoes-crushed
fresh basil leaves
Oil for frying
Sift flour and yeast together in a bowl. Add in 1/4 cup warm milk, water and a drizzle of olive oil. Add in enough water to make a smooth but not too soft dough..
Make one large ball with dough and let stand for 30 minutes covered with towel.
Then divide dough into small little pizzas-about 3 inches in diameter. Place pizzas on a cookie sheet and cover with a  towel to let rise.for 2 hours.
Heat oil in deep frying pan. Cover a large plate or cookie sheet with paper towels. When oil is boiling, fry pizzas 1 at a time till golden brown. Remove with slotted spoon. Place on paper towel. Top with tomatoes already sauteed with garlic olive oil and some fresh basil leaves  Serve hot…with an earful of Mozart
Happy Mardi Gras, Carnevale & Fastnacht Day!
For more recipes, get your copy of the Gourmand World Award Winning Book The Basic  Art of Italian Cooking: Holidays & Special Occasions -2nd edition
 
May 7th- Join me I will be one of the celebrity judges for the Pearl S. Buck International Gala and  Tasting competition. Join us for a spectacular gala for a great cause and if you have an eating establishment you may want to sign up for the competition. Email us at; events@marialiberati.com