Equipment
* optional
Ingredients
Dough
- 500 g type 00 flour, sifted
- 320 ml water, lukewarm (30°C)
- 7 g instant yeast
- 10 g fine sea salt
- 15 ml extra virgin olive oil
- 1000 ml vegetable oil
Baked Ricotta
- 500 g whole milk ricotta, drained
- 1 lemon zest
- 5 g fresh thyme, leaves picked
- 2 g black pepper, freshly cracked
- 15 ml honey
Confit Tomatoes
- 400 g cherry tomatoes, on the vine if possible
- 4 garlic cloves, smashed, skin on
- 45 ml extra virgin olive oil
- 10 ml balsamic vinegar
- 10 g fresh basil, torn, for garnish
Nutrition (per serving)
Method
In a stand mixer bowl, combine flour, yeast, and water. Mix on low for 2 minutes, then add salt and olive oil. Increase speed to medium and knead for 6-8 minutes until the dough is smooth and elastic.
Transfer dough to a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let proof in a warm draft-free area until doubled in size.
While dough proofs, preheat oven to 200°C/400°F. Toss cherry tomatoes, smashed garlic, olive oil, balsamic vinegar, salt, and pepper on a baking sheet. Roast until skins blister and tomatoes collapse slightly.
In a small oven-safe dish, mix ricotta, lemon zest, thyme, salt, pepper, and optional honey. Drizzle with olive oil. Place in the oven alongside tomatoes for the last 20 minutes of their roasting time until warm and slightly firm.
Turn dough out onto a lightly floured surface. Divide into 12 equal pieces (approx 70g each). Roll each into a ball, then flatten into 8-10cm discs with your fingertips, leaving the edge slightly thicker.
Heat vegetable oil in a Dutch oven to 170°C/340°F. Carefully lower 2-3 discs into the oil. Fry, flipping once, until puffed and golden brown on both sides. Drain on a wire rack and season immediately with a pinch of salt.
To serve, spoon a dollop of warm baked ricotta onto each fried disc. Top with 1-2 roasted tomatoes and a drizzle of the tomato roasting juices. Garnish with fresh basil.
Chef's Notes
- This dish is a variation of 'Montanare', a classic Neapolitan street food.
- Baking the ricotta changes its protein structure, making it less grainy and more velvety, similar to a spreadable cheesecake texture.
- For extra flavor depth, infuse the frying oil with a sprig of rosemary and a clove of garlic, then remove them before frying the dough.
- The tomato roasting oil is 'liquid gold'—ensure you spoon it over the finished dish.
Storage
Refrigerator: 3 days — Store toppings separately. Dough loses texture if refrigerated; freeze raw instead.
Freezer: 1 month — Freeze shaped raw dough discs. Fry directly from frozen (add 1-2 minutes).
Reheating: Reheat fried dough in oven at 180°C/350°F for 5 mins. Toppings can be served warm or room temp.
