Fried Pizzas with Burrata and Lemon

This is a recipe inspired by Sophia Loren’s fried Neapolitan pizzas. I think frying the dough is a great option for cooking these mini pizzas, creating a delicious puffy golden dough to encase the burrata and lemon.

The tomato sauce recipe below creates a generous quantity (rather too much than too little!), so if you want to double up the dough recipe and make extra there is enough to do a second round should you wish. If you have any leftover, it also makes a great simple pasta sauce, or spread on crusty sourdough.

I top these with burrata, lemon zest and fresh basil, but adapt to whatever you fancy.

For the dough, a type 00 flour works well. The fast action dried yeast I used here can be added directly in with the flour, but do check the manufacturers instructions on the yeast you are using as they can vary.

Makes 8 mini pizzas


  • 200g type 00 flour (or strong white bread flour)
  • 7g fast action dried yeast
  • 1 tsp salt
  • 125g water
  • 50ml olive oil
  • 3 garlic cloves, finely chopped
  • 1kg ripe tomatoes
  • 6 basil leaves
  • salt and pepper to season
  • 1 tsp sugar (optional)
  • 2 burrata (or mozzarella)
  • zest of 1 lemon
  • generous handful fresh basil


Mix all the ingredients for the dough together and knead until it is smooth and elastic.

Shape it into a ball and leave it to rest in a bowl lightly oiled with a touch of olive oil to stop it sticking. Cover and leave it until it has doubled in size (approximately 1.5-2.5 hours, depending on temperature).

While your dough is resting, making your tomato sauce. Finely chop the tomatoes, and remove any excess seeds and juice as you don’t want it to be too watery.

Warm the 50ml olive oil in a large saucepan and add the garlic to infuse, taking care it doesn’t burn. Once it has softened, add the tomatoes and six basil leaves. Cook over a low heat for 30 minutes or so until reduced to a thick sauce. Season with salt and pepper to taste, and add a teaspoon of sugar if it needs it. Remove from the heat.

Place your toppings in bowls ready for people to choose from.

In a large saucepan, pour in 2-3cm of olive oil and heat over a medium high heat (aim for 170-180°C).

Divide your dough into 8 equal sized balls. Shape them into mini pizzas and fry them in batches until puffed up and lightly golden, a couple of minutes on each side, turning halfway through with tongs.

Drain very briefly before serving immediately, and top with tomato sauce, torn burrata, a sprinkling of lemon zest and fresh basil. Fold in half and eat.