Angioletti Fritti con Rucola e Pomodori (Fried Dough with Arugula and Grape Tomatoes)

  • Serves

    serves 2-4


A simple salad adds fresh contrast to fried strips of pizza dough. This recipe first appeared in our May 2013 issue with Keith Pandolfi's article The Gold of Naples.


  • 13 cup olive oil
  • 12 tsp. dried oregano
  • 4 cloves garlic, thinly sliced
  • 1 pint cherry tomatoes, halved
  • Kosher salt and freshly ground black pepper, to taste
  • Canola oil, for frying
  • 1 ball Naples-style pizza dough
  • Fine semolina, for dusting
  • 4 12 cups baby arugula


Step 1

Mix oil, oregano, garlic, tomatoes, salt, and pepper in a bowl and set aside.

Step 2

Pour enough canola oil into a 6-qt. saucepan to reach a depth of 2". Heat until a deep-fry thermometer reads 350°. Dust dough with semolina, and roll dough into a 4" x 9" rectangle about 1⁄3" thick. Cut dough into 1⁄2" x 2" strips. Fry strips, until puffed and golden, 3-4 minutes. Drain; toss with tomatoes and their juices, arugula, salt, and pepper. Divide into bowls and serve.

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