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Baked Bacon and Ricotta Pizza Fritta Napoletana

Baked Bacon and Ricotta Pizza Fritta Napoletana

with Italian Style Potatoes, Marinated Tomato Salad and Marinara Sauce

Pizza fritta is a traditional street food from Naples, where pizza dough forms a parcel around a filling (usually with a base of ricotta cheese) and is fried until crispy on the outside. It was actually a shortage of traditional pizza ovens due to destruction caused during World War II that resulted in this dish, as people began frying pizza dough instead.

Allergens:
Wheat
Cereals containing gluten
Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total45 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

200 grams

Pizza Dough

(Contains: Wheat, Cereals containing gluten)

350 grams

Salad Potatoes

1 sachet(s)

Dried Oregano

90 grams

British Smoked Bacon Lardons

1 unit(s)

Lemon

100 grams

Baby Spinach

100 grams

Ricotta Cheese

(Contains: Milk)

32 grams

Pesto

(Contains: Milk)

40 grams

Parmigiano Reggiano

(Contains: Milk)

125 grams

Baby Plum Tomatoes

25 grams

Sun-Dried Tomato Paste

120 grams

Marinara Sauce

50 grams

Baby Leaf Mix

Not included in your delivery

1 tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

1 tsp

Sugar for the Sauce

Nutritional information

Energy (kJ)3839 kJ
Energy (kcal)918 kcal
Fat39.7 g
of which saturates13.5 g
Carbohydrate97.5 g
of which sugars16.1 g
Dietary Fibre9.8 g
Protein35.6 g
Salt4.7 g
Potassium341 mg
Calcium59.5 mg
Iron0.9 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Medium Bowl
Salad Bowl
Large Frying Pan
Rolling Pin
Sieve
Kettle
Baking Paper
Small Bowl

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the dough from the fridge and allow to come to room temperature.

Halve the salad potatoes (no need to peel). 

Pop the potatoes onto a large baking tray. Sprinkle over the oregano. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the middle shelf until golden, 30-35 mins. Turn halfway through.

2

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins.  IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

While the bacon fries, boil a full kettle. Zest and halve the lemon.

Once cooked, transfer the lardons to a medium bowl. 

3

Pop the spinach into a sieve in your sink. Pour over the boiling water from your kettle until wilted and piping hot. Once wilted, with the back of a spoon, squeeze out all of the excess water.

Allow the spinach to cool slightly, 5 mins. Pop the cooled, drained spinach onto a board and roughly chop into small pieces. 

Add the spinach, ricotta, a pinch of lemon zest, pesto, and two thirds of the Parmigiano Reggiano to the bacon bowl. Taste and season with salt and pepper if needed.

4

Sprinkle a little flour on a clean worktop and roll the dough (see ingredients for amount) into a large rectangle, approximately 0.5cm thick.

Slice the dough into equal-sized rectangles (2 per person). Pop the rectangles onto a lined baking tray. 

Spoon the spinach and ricotta filling onto one half of each rectangle, leaving a 1cm border around the edges. Lightly dampen the edges with water, then fold the other half of the dough over the filling to seal shut.

Use a fork to gently press down along the three open edges, sealing the parcel tightly. Brush the top of each pizza parcel with a bit of oil and sprinkle over the remaining Parmigiano Reggiano.

5

Bake your pizza frittas on the top shelf of your oven until the pastry is golden, 12-16 mins. Turn the tray halfway through.

Meanwhile, halve the baby plum tomatoes.

In a large bowl, combine half the lemon juice with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Add the tomatoes and stir to mix well. 

In a small bowl, combine the sun-dried tomato paste, marinara sauce and sugar for the sauce (see pantry for amount). 

6

When everything's ready, add the baby leaves to the bowl of tomatoes. Toss together to coat in the dressing.

Share the baked pizza frittas between your plates, with the marinara dipping sauce, oregano potatoes and salad on the side.

Cut the remaining lemon into wedges and serve alongside. 

Enjoy!

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