Pizza frittata
Stuffed tomato
- 400 GRAM FLOUR
- 100 GRAM SEMOLINA
- 1 TSP YEAST
- 200 GRAM MOZZARELLA, sliced
- 1 CUP TOMATO SAUCE
- 2 CLOVES GARLIC, chopped
- 1 TSP OREGANO
- 4 TOMATOES
- 1 ONION, chopped
- 2 CLOVES GARLIC, chopped
- 1/2 BUNCH GREEN CORIANDER, chopped
- 1 RED CHILI PEPPER, chopped
- 1 TBSP LEMON JUICE
Knead the flour, the semolina and the yeast together with 1 1/2 cup water and 1 tsp salt and allow to rise for 1/2 hour. Divide the dough into 8 pieces and roll them out to pizzas. Deep fry 1/2 minute on each side in a layer of oil. Put some tomato sauce on top and add the garlic, mozzarella, oregano and pepper and salt to taste. Grill for a few minutes.
Cut the cap off the tomatoes and take the insides out with a teaspoon. Stir fry the onion, garlic and pepper 5 minutes. Add the coriander and stuff the tomatoes with this mixture. Sprinkle with lemon juice.
See also recipes for stuffed tomatoes from other countries: French, Nepalese, Italian and Egyptian stuffed tomatoes.
You will find pizza frittata often as street food in Naples, the capital city of the province of Naples and the Campania region, but it is also served in other regions of Italy.
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