Deep-fried pizza with cherries from Campi Flegrei

Method

• 1

  Mix the brewer's yeast with lukewarm water. Put the flour into a bowl and add water, then stir with a wooden spoon to mix. When the flour has absorbed all the water, add some salt and knead for at least 10 minutes, until the dough is smooth and perfectly homogeneous. Allow it to rest for about 15 minutes after covering with some clingfilm.

• 2

  Divide and shape the dough into four little balls, weighting about 170 grams each. The balls must be smooth and even sized. Put them in a bowl after oiling it, put the lid on or cover with some clingfilm, and allow them to rise in a cool room for at least 6-8 hours.

• 3

  Take a ball of dough and shape it into a 22cm diameter disk by sprinkling some flour, pressing with your hands, and making circular moves. Spread the diced provola cheese on half of the dough together with the cherries and some ground black pepper.

• 4

  Fold the dough in half and close it by pressing and gently pinching the edges.

• 5

  Deep fry in Frienn oil at 185°C (365° F) and turn the pizza halfway through the cooking to cook it evenly on both sides.

• 6

  Remove the pizza when it is golden-brown and crisp, and allow the oil to drain; then put it on some paper towel before serving.