Rimini Fried Pizza

A Taste of Rimini: My Fried Pizza Adventure

As a busy professional woman, time is a luxury I rarely have. My weekends are often jam-packed with meetings, errands, and trying to squeeze in a bit of "me time." But, every so often, I crave an escape, a little adventure that doesn't involve a plane ticket or a week-long vacation. That's where the culinary world steps in. Recently, a quick trip to Rimini, Italy, provided just the escape I needed – a whirlwind romance with a fried pizza that ignited a passion to recreate it in my own kitchen.

The aroma of that Rimini fried pizza still lingers in my memory: crispy, golden-brown dough, the creamy melt of squacquerone cheese (a discovery I'm so glad I made!), and the subtle saltiness of prosciutto cotto. It was simple, yet utterly perfect. The thought of recreating this culinary masterpiece was instantly captivating; the challenge of replicating that taste and texture in my own kitchen was exhilarating.

The beauty of this recipe lies in its simplicity. The process is surprisingly straightforward; it's the kind of recipe that even a novice cook can master. The key is having all your ingredients prepped and ready to go, and working swiftly once the oil is hot. This fried pizza is perfect for a quick weeknight dinner, a satisfying weekend brunch, or an impressive appetizer for a small gathering. I’ve even been known to enjoy it for a late-night snack, curled up with a good book!

It's more than just a recipe; it's a reminder of a spontaneous trip, a taste of Italy brought home, a story I can tell while sharing this delicious creation with friends and family. It’s a testament to the power of food – its ability to transport us, connect us, and bring joy to our lives.

What I particularly love about this recipe is its adaptability. While squacquerone is traditionally used, other soft cheeses like crescenza work beautifully as well. Feel free to experiment with different toppings based on your preferences and what you have on hand. Maybe some caramelized onions, sun-dried tomatoes, or even roasted peppers would be wonderful additions. The possibilities are endless!

This isn't your grandmother's pizza; it's a unique and delicious twist on a classic. The frying process yields a texture unlike any other pizza I've encountered. It's crispy on the outside, yet soft and slightly chewy on the inside – a delightful juxtaposition that keeps you coming back for more. And the cheese? Oh, the cheese! Perfectly melted and gooey, it's the perfect complement to the salty ham and savory dough.

Beyond the delicious taste and the ease of preparation, making this pizza is a great stress reliever. The rhythmic process of rolling the dough, frying it to perfection, and assembling the toppings is almost meditative. It’s a chance to disconnect from the demands of daily life and focus on the simple act of creating something beautiful and delicious. It’s a small moment of mindfulness within the whirlwind of my busy life. And that, my friends, is a flavor worth savoring.

So, whether you're a seasoned chef or a culinary novice, I highly encourage you to try this Rimini-inspired fried pizza. It's a recipe that's sure to become a staple in your kitchen. And who knows, maybe it will inspire your own culinary adventure, a little escape in your own kitchen, a taste of Rimini in your heart.

Step-by-step

• Remove the dough ball from the refrigerator and leave wrapped at room temperature until the dough warms to 60°F to 65°F.
• Line a large dinner plate with paper towels. Pour the oil into a 12-inch cast-iron skillet and have a lid and a pair of tongs nearby.
• Dust a work surface near the stove with semolina, then move the dough to the surface and dust the top.
• Press out the dough into a flat disk and roll it out into an 11-1/2-inch round.
• Heat the oil in the skillet over medium-high heat for about 3 minutes, until very hot with ripples covering the surface. Gently lift the dough and lower the bottom of one edge into the side of the pan closest to you, then lower the remaining dough into the pan. Cook for about 2 minutes, using tongs to check the bottom often and to rotate the dough as needed to brown evenly. If bubbles form on the top of the dough, pierce them gently with the tongs.
• When the bottom is golden brown, turn the dough over. Immediately sprinkle the mozzarella evenly over the surface and cover the pan. Cook for 1 to 1 1/2 minutes, until the cheese has melted and the bottom of the dough is a rich golden brown. Using the tongs, reach to the center of the pizza and transfer it to the towel-lined plate to drain briefly.
• Transfer the pizza to the cutting board and cut into 6 wedges. Scatter the lardo and pinches of the squacquerone evenly over the top. Drape a slice of prosciutto cotto on each slice and garnish with shavings of the pecorino.