Fried pizza with vitello tonnato by Lorenzo Manosperti
Plain flour (type 0): 300g
Manitoba flour or use all plain flour if you don’t have it: 200g
Fresh yeast or 2g dried: 5g
Caster sugar: 1 tsp
Salt: 1 tsp
Extra virgin olive oil: 2 tbsp
Lukewarm water (adjust depending on absorption): 300ml
Peanut oil for frying
FOR THE MEAT
Veal silverside: 600g
Carrot: 1
Celery: 1 stalk
Onion: 1
Bay leaf: 1
Rosemary: 1 sprig
Black peppercorns: 3
Coarse salt: to taste
FOR THE TUNA SAUCE
Tuna in oil: 150g, drained
Eggs for mayonnaise: 2
Seed oil or 180g readymade mayonnaise : 200ml
Desalted capers: 6–8
Anchovy fillets: 2
Juice of half a lemon
Cooking broth to loosen the sauce (optional): As needed
An original fried pizza, full of contrasts, stuffed with vitello tonnato, fresh salad and cherry tomatoes. A creative idea by chef Lorenzo Manosperti that combines two great classics in a single bite
Discover the recipe for fried pizza with vitello tonnato by Lorenzo Manosperti: a modern and surprising version of Italian street food. The soft, golden dough encloses thin slices of slowly cooked veal, a smooth homemade tuna sauce and a fresh touch of vegetables. A complete, creative dish that will win you over.
How to prepare fried pizza with vitello tonnato
First, dissolve the yeast and sugar in lukewarm water in a large bowl. Begin adding the flours, mixing with a wooden spoon or by hand.
When the dough starts to come together, add the salt and olive oil, then knead for 8–10 minutes until smooth and soft. Cover with cling film and let rise in a warm place for about 1 1/2 hours, until doubled in size.
Once risen, divide the dough into eight equal balls and let rise for another hour.
Meanwhile, prepare the veal. Here we used silverside, but you can also use topside. Place the meat in a large pot with cold water, carrot, celery, halved onion, bay leaf, rosemary, peppercorns and a pinch of coarse salt. Bring to the boil, then lower the heat and simmer gently for about 1 hour and 15 minutes, skimming as needed. Once cooked, let the meat cool in its broth to keep it tender and juicy.
Next, make the sauce. If starting from eggs, make a mayonnaise by emulsifying the eggs with the oil and a pinch of salt, then add the lemon juice.
Blend the tuna with capers, anchovies and a spoon or two of cold broth until smooth, then gently fold in the mayonnaise a little at a time.
When the veal is cold, slice it thinly with a sharp knife or slicer.
Flatten the dough balls with your hands into discs of about 10–15 cm in diameter.
Heat abundant peanut oil in a deep pan and bring to 180°C. Fry the pizzas, a few at a time, until golden and puffed. Drain on paper towels.
Fill the fried pizzas with slices of veal, the tuna sauce and some fresh salad with cherry tomatoes.
