Montanara Pizza is a classic Neapolitan street food made from soft pizza dough that is fried until golden and airy, then topped with vibrant tomato sauce, creamy mozzarella, and fresh basil. Crispy on the outside and pillowy inside, this traditional Italian favorite delivers bold flavor and irresistible texture in every bite.
Why You’ll Love This Recipe
Montanara Pizza combines the indulgence of fried dough with the fresh, simple flavors of traditional Italian toppings. The frying process creates a light, airy crust with a delicate crispness that you simply can’t achieve in a standard oven-baked pizza.
You’ll love how quick and fun it is to prepare, making it perfect for gatherings, weekend treats, or when you want to try something unique. The balance of tangy tomato sauce, melted mozzarella, and fragrant basil makes every bite satisfying yet not heavy. It’s authentic, comforting, and surprisingly easy to recreate at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
• 500 g pizza dough
• 350 ml tomato sauce
• 250 g fresh mozzarella, sliced and well drained
• 8–10 fresh basil leaves
• 2 tbsp olive oil
• 500–750 ml vegetable oil for frying (enough for deep frying)
• Salt to taste
Directions
Divide the 500 g of pizza dough into 6 equal portions (about 80–85 g each). Shape each portion into a smooth ball. Cover with a clean towel and let them rest at room temperature for 20 minutes.
Pour vegetable oil into a deep, heavy-bottomed pan until it reaches a depth of about 5 cm. Heat the oil to approximately 170–180°C.
Gently flatten each dough ball into a small round disc about 10–12 cm wide. Avoid pressing out all the air; you want the dough to remain slightly puffy.
Carefully place one dough round into the hot oil. Fry for about 1–2 minutes per side, or until puffed and golden brown. Turn once using tongs or a slotted spoon. Remove and drain on paper towels. Repeat with the remaining dough rounds.
Preheat your oven to 200°C.
Place the fried dough rounds on a baking tray lined with parchment paper. Spoon about 2–3 tablespoons of tomato sauce over each round and season lightly with salt if needed.
Add slices of fresh mozzarella evenly over the sauce.
Bake for 5–7 minutes, or until the cheese is fully melted and slightly bubbly.
Remove from the oven, garnish with fresh basil leaves, and drizzle lightly with olive oil before serving.
Servings and timing
Servings: 6 small montanara pizzas
Preparation time: 20 minutes
Resting time: 20 minutes
Cooking time: 20 minutes
Total time: Approximately 60 minutes
Variations
Classic Marinara Style
Skip the mozzarella and top the fried dough with tomato sauce, garlic, oregano, and a drizzle of olive oil for a lighter option.
Cheese Lovers Version
Add grated Parmesan or shredded provolone along with the mozzarella for a richer flavor.
Spicy Twist
Sprinkle chili flakes into the tomato sauce for a gentle heat.
Mini Appetizer Bites
Divide the dough into smaller portions to create bite-sized montanara perfect for parties.
Ricotta and Spinach
Add small dollops of ricotta and sautéed spinach before baking for a creamy and savory variation.
Storage/Reheating
Storage
Store leftover montanara pizzas in an airtight container in the refrigerator for up to 2 days.
Reheating
Reheat in a preheated oven at 180°C for 5–8 minutes to restore crispness. Avoid microwaving, as it can make the fried dough soft and chewy.
Freezing
It is best to freeze the fried dough rounds without toppings. Once cooled, wrap tightly and freeze for up to 1 month. Add toppings and bake directly from frozen, adding a few extra minutes to the baking time.
FAQs
What is Montanara Pizza?
Montanara Pizza is a traditional Neapolitan fried pizza that is briefly baked after being topped with sauce and cheese.
Is Montanara always baked after frying?
Traditionally, some versions are topped and served without baking, while others are lightly baked to melt the cheese.
Can I use store-bought pizza dough?
Yes, high-quality store-bought pizza dough works well and saves time.
What oil is best for frying?
Neutral oils with high smoke points, such as vegetable or sunflower oil, are ideal.
How do I know the oil is at the right temperature?
If you don’t have a thermometer, drop a small piece of dough into the oil. It should sizzle immediately and rise to the surface.
Why did my dough absorb too much oil?
The oil may not have been hot enough. Proper temperature ensures the dough crisps quickly without becoming greasy.
Can I make the dough from scratch?
Yes, homemade pizza dough gives excellent results and enhances authenticity.
Can I prepare them in advance?
You can fry the dough rounds ahead of time and add toppings just before serving.
Is fresh mozzarella necessary?
Fresh mozzarella is traditional, but low-moisture mozzarella can also be used if well drained.
Can I air fry instead of deep fry?
Air frying may not produce the same puffed texture as deep frying, but it can be used for a lighter alternative.
Conclusion
Montanara Pizza brings the spirit of Naples straight to your kitchen. With its golden fried crust, bright tomato sauce, melted mozzarella, and fragrant basil, it’s a simple yet unforgettable dish. Whether served as an appetizer, snack, or main course, this traditional Italian favorite offers a delicious twist on classic pizza that is sure to impress family and friends.
Montanara Pizza is a classic Neapolitan street food featuring soft pizza dough fried until golden and airy, then topped with tomato sauce, fresh mozzarella, and basil before a quick bake. Crispy outside and pillowy inside, it delivers authentic Italian flavor in every bite.
Ingredients
500 g pizza dough
350 ml tomato sauce
250 g fresh mozzarella, sliced and well drained
8–10 fresh basil leaves
2 tbsp olive oil
500–750 ml vegetable oil for frying
Salt to taste
Instructions
Divide the pizza dough into 6 equal portions (about 80–85 g each). Shape into smooth balls, cover, and let rest for 20 minutes at room temperature.
Heat vegetable oil in a deep pan to 170–180°C, about 5 cm deep.
Flatten each dough ball into a 10–12 cm round, keeping it slightly puffy.
Fry each round for 1–2 minutes per side until golden and puffed. Drain on paper towels.
Preheat oven to 200°C.
Place fried rounds on a parchment-lined baking tray. Spoon 2–3 tablespoons of tomato sauce over each and season lightly with salt.
Add sliced mozzarella evenly over the sauce.
Bake for 5–7 minutes until cheese is melted and bubbly.
Garnish with fresh basil and drizzle with olive oil before serving.
Notes
Ensure oil temperature stays between 170–180°C to prevent greasy dough.
Drain mozzarella well to avoid excess moisture.
Fried dough rounds can be prepared ahead and topped before serving.
Fresh mozzarella is traditional, but low-moisture mozzarella can be used.
