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Pizza

History of pizza Pizza delivery Pizza varieties New York-style pizza Sicilian pizza · Greek pizza Chicago-style pizza Pizza al taglio New Haven-style pizza Hawaiian pizza California-style pizza St. Louis-style pizza Mexican pizza · Pissaladière Detroit-style pizza Similar dishes Grilled pizza · Deep-fried pizza Lahmacun · Focaccia Manakish · Coca Sardenara· Calzone Pita · Flammkuchen Paratha · Naan Green onion pancake Tomato pie · Pizza bagel Garlic fingers · Sausage bread Farinata · Quesadilla Pizza tools Pizza cutter · Mezzaluna Peel · Masonry oven Events World Pizza Championship Long Island Pizza Festival & Bake-Off

A Deep Fried Mushroom Pizza from Guido's Fast Foods, Shawlands, Glasgow.

Deep-fried pizza is a dish available in many chip shops in Scotland. It originated in the late 1970s and typically consists of the cheapest of cash and carry pizzas, though a choice of "toppings" is often available, usually plain (cheese and tomato), mushroom or onion. Served as a "Pizza Supper" (with chips) or single (without chips) in whole and half pizza portions. A common accompanying beverage is Irn-Bru, a carbonated soft drink.

Whole pizzas can be served cut in half with chips in the middle, creating a pizza and chip "sandwich".

In the south-east of Scotland they can be served with "Salt and Sauce"—with the pizza smothered in brown sauce before being folded in half. In the west they are generally served with "salt n vinegar and brown sauce" which is self explanatory. Most chippies will not fold the pizza in the west. They may put the pizza on top of chips before wrapping in paper but they will serve the meal in a pizza box on request.

This pizza is deep fried without batter, although another variation known as a "Pizza Crunch" consists of a large, battered slice of pizza deep fried, usually served with chips. However in Fife it is quite common for the whole pizza to be fried in batter.

A battered and deep-fried pizza lunch (£2) from East Kilbride, Greater Glasgow.

In Italy, there are two local versions of deep fried pizza. The most elaborated recipe consists of two layers of pizza dough sealed one on top of the other with a filling of tomato, cheese, meats and other ingredients in the middle. The simplest, but most popular nationwide, recipe consists of a plain disc of pizza dough taken and deep-fried without any topping, and flavoured with salt (or sugar) after it's cooked. This recipe has received many names across the county (pizzarella in Rome, avvoltolo in Perugia, ciaccia in Arezzo, gnocco fritto in Bologna, torta fritta in Parma and so on)

[edit] External links

• Pizza Fritta, a traditional Italian deep-fried pizza from Naples - illustrated article in English
• Do it yourself Deep Fried Beer Battered Pizza - illustrated article
• What is Deep-Fried Pizza? - a comparison of two different types

[edit] References

• http://news.nationalgeographic.com/news/2004/12/1227_041227_deep_fried_mars_bars.html

Deep-Fried Candy Bars: Scotland's Worst Food?

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