Pizza fritta napolitana with shrimps

Pizza fritta napolitana with shrimps

Ingredients

• mozzarella buffalo - 300 g
• cherry tomatoes - 20 pcs.
• vegetable oil
• red mullet small - 10 pcs.
• olive oil
• dried oregano
• large raw shrimps - 20 pcs.
• semolina flour (very fine semolina) - 200 g
• salt - 1 tablespoon
• dry yeast - 10 g (1 sachet)
• sugar - 1 tablespoon
• wheat flour - 800 g + a little for rolling
• olive oil - 4 tablespoons

Directions

1. Prepare the dough: Stir all the flour and salt, sift with a slide, make a "well" in the center. Pour yeast and sugar into a bowl, pour 650 ml of warm water, stir slightly. Let stand for 15–20 minutes, add olive oil, stir. Pour the diluted yeast into the "well" in small portions, constantly adding flour. When all the liquid is absorbed, knead the dough for 10 minutes. Sprinkle the dough with flour, cover with a towel, put in a warm place for 1 hour.
2. Transfer the risen dough to a floured work surface and knead vigorously. The dough can be used immediately, or you can roll it out, lay it with pieces of film, oiled with vegetable oil, and put it in the refrigerator until you need it.
3. Divide the dough into 10 equal parts. Roll each part into a round cake with a diameter of 13-15 cm. Pour vegetable oil into a deep frying pan in a layer of 4-5 cm, put on fire. Put a piece of potato in the butter; when it begins to fry with a hiss, it means that the oil has heated up to the desired temperature. Dip the cake in boiling oil for 30 seconds, turn over and after 30 seconds. transfer to a paper napkin. Prepare the rest of the tortillas in the same way.
4. Peel the red mullet, cut into fillets. Cut the cherry tomatoes into quarters, sprinkle with oregano and stir. Remove the head, shell and intestinal vein of shrimp. Cut the mozzarella into thin slices. Place a mug of mozzarella on each flatbread, then - some tomatoes, on them - 2 red mullet fillets and 2 shrimps. Season with salt and pepper, drizzle with olive oil and place under a hot grill for 4-5 minutes. Serve immediately.