Deep fried pieces of pizza dough topped just with tomato mozzarella and basil. So simple and so tasty. Buon appetito.
Dissolve the yeast in a cup with warm water then add 3 spoons of the flour. Leave it for 15 minutes.
Add the olive oil to the rest of the flour, then add the mix with the yeast. Gradually.
Work the dough till it becomes elastic then place it in a bowl to rise, covered for 2 hours.
Divide then the dough in many baps of 40 gr each. Then leave them in a tray to rise for other 20 minutes.
For the sauce: put in a pan a clove of garlic heat till the oil start to drizzle. Then add the passata, the basil and a pinch of salt. Let it cook for 15 minutes.
Heat frying oil in a large sauce pan to at least 190°C.
Fry a few pizzette at a time until they are golden brown. Dry them in a plate with some kitchen towel.
Top the fried pizzette with the tomatoes sauce and a sprinkle of mozzarella with some basil. Eat them warm.