- 400 GRAM FLOUR
- 100 GRAM SEMOLINA
- 1 TSP YEAST
- 200 GRAM MOZZARELLA, sliced
- 1 CUP TOMATO SAUCE
- 2 CLOVES GARLIC, chopped
- 1 TSP OREGANO
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- 4 TOMATOES
- 1 ONION, chopped
- 2 CLOVES GARLIC, chopped
- 1/2 BUNCH GREEN CORIANDER, chopped
- 1 RED CHILI PEPPER, chopped
- 1 TBSP LEMON JUICE
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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.
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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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.
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