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Carnevale, Mardi Gras, and Fried Pizza

Posted in Caro Diario.(dear diary..), Country House Living, cucina, cucina povere, Culinary Art, Holidays, La Dolce Vita, recipes, slow food, the Mediterranean diet, Travel & customs, and Uncategorized

copyright 2012 Art of Living, PrimaMedia,Inc/Maria Liberati

Too many festivals to celebrate  in one Carnevale  and  Mardi Gras ….

(photo credit:

Brilliant colors and costumes are the choice  for many and Pizza Fritte (Fried Pizza) is the food of choice to celebrate!


The French Mardi Gras Saying is “Laissez les bon temps rouler” which literally translates to “ Let the good times roll”

Pizza Fritte

(photo credits:

2 lbs flour

1 envelope powdered yeast

warm milk


olive oil

plum tomatoes-crushed

fresh basil leaves

Oil for frying

Sift flour and yeast together in a bowl. Add in 1/4 cup warm milk, water and a drizzle of olive oil. Add in enough water to make a smooth but not too soft dough..

Make one large ball with dough and let stand for 30 minutes covered with towel. Then divide dough into small little pizzas-about 3 inches in diameter. Place pizzas on a cookie sheet and cover wit ha towel to let rise.for 2 hours.

Heat oil in deep frying pan. Cover a large plate or cookie sheet with paper towels. When oil is boiling, fry pizzas 1 at a time till golden brown. Remove with slotted spoon. Place on paper towel. Top with tomatoes already sauteed with garlic olive oil and some fresh basil leaves  Serve hot.

Happy Mardi Gras, Carnevale & Fastnacht Day!

For more recipes get your copy of The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition  here or in ebook exclusively on Kindle

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Designed by Brian Hanshaw

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