Paste Fritte (Fried Pizza Dough with Soppressata and Sage)

Paste Fritte (Fried Pizza Dough with Soppressata and Sage)

I was feeling lazy today. It happens sometimes. To tell you the truth it strikes me far more often than I’d like. So, instead of cooking dinner I fried a big basket of bread sticks (they can be called that :) studded with Soppressata and flavored with sage. And I made a big bowl of the crisp-fresh arugula salad to go with these fries. And wine, of course… There were no complaints.

The recipe is an adaptation of Carol Fields’s recipe from her wonderful book “Italy in small bites”. Truly, I don’t know who writes better about Italian food and traditions than her. The book is pure enjoyment. As well as the bread sticks :) You can add small cubes of pancetta or ribbons of prosciutto to the dough. I went with Soppressata since that what I had in the fridge at that moment. Use different kind of herb as well, if you wish.

Paste Fritte (Fried Pizza Dough with Soppressata and Sage) Inside

Makes a lot (I forgot to count. Honestly, I just forgot how many I ate while I was frying them, so in the end the counting task looked like solving an equation with two unknowns.)


  • 1 ½ cups warm water (about 105F)
  • 2 tsp active dry yeast
  • 3 ¼ cups all purpose flour (450g)
  • ¾ cup whole wheat flour (100g)
  • 1 ½ tsp sea salt
  • 100 g Soppressata, finely chopped
  • ¼ cup finely chopped sage
  • Canola oil for frying (about 3 cups)
  • Good quality sea salt for sprinkling (I used fleur de sel)


Combine the flour and salt in a bowl, set aside.

In a bowl of a stand mixer combine the water and yeast, stir. Let stand for 5 to 10 minutes until creamy. Add about 2 cups of the flour mixture and stir with a wooden spoon until combined. Gradually add the rest of the flour, stir until the dough comes together. Place the bowl onto the stand mixer base and knead with the dough hook for 4 minutes at medium speed, until the dough is soft, velvety, and slightly sticky.

Place the dough in a lightly oiled bowl, cover tightly with oiled plastic wrap, and let rise until doubled, 1 ¼ to 1 ½ hours.

Punch the dough down. Transfer the dough onto a lightly floured surface. Cover with a big bowl and let rest for 20 to 30 minutes.

Before you start rolling and shaping the dough, pour the oil into a sauté pan and start to heat.

On a lightly floured surface, flatten the dough, sprinkle the sage and Soppressata over the top, turn in all the edges, and roll up the dough. Pat it flat and divide into two portions. Roll each portion out to a ¼-inch thickness, then cut into strips the size of a finger or into 2-inch diamonds.

Check the oil temperature. It should reach 375F. Slide the strips into the oil without overcrowding the pan. As they puff up and become golden, turn them over. Once they are golden on both sides, remove them with a slotted spoon to a rack lined with paper towels to absorb the excess oil. Sprinkle with sea salt. Eat immediately or at room temperature.

Soppressata Salami

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26 Responses to “Paste Fritte (Fried Pizza Dough with Soppressata and Sage)”

  1. ummm a perfect little bite with big flavor! i really like this. i too would indulge in this right out of the pan!!

  2. When I feel lazy we don’t eat this ;) I would like to though, they look delicious!

  3. This looks absolutely amazing! My honey has a thing for homemade pizza (and he does it ever so well) — but this sounds like a wonderful treat all on its own. I’m printing this one off for sure! :-)

  4. I remember eating than in Itlay! Oh boy were they good with stipes of procciuto!!! I woulnd’t complain either if you served me a dinner like that! That looks delicious! Nothing wrong with laziness…

  5. This look so good! I can’t believe you consider it a lazy dinner! :P

  6. Yes Vera, I agree with the others; this does not look like you were being lazy. It sounds wonderful. Great for a chilly night with a glass of wine!

  7. Pretty much the same as the other comments; if this is lazy cooking, geez. Looks delish.

  8. these are so cute and yummy they re ideal for a starter. Nice recipe

  9. Well I normally do love anything fried! These look so delicious!

  10. Oh yum! I love soppressata and I can imagine how savory it all must have tasted in fried pizza dough! I bet some cheese tucked in there would be yummy too!

  11. if i were in your kitchen while these were frying up, nary a one would find its way to a serving platter. :)

  12. Hello Vera,
    Congratulations for being 2nd winner of Citrus click and 1st winner for most original photo…!!! Good work…!:)

  13. Meeta, thank you very much!

    Linda, thank you! They tasted pretty good :)

    Smittenich, thanks a lot! I’ll be glad if you give it a try :)

    Rita, thank you! I’ve never been in Italy :( And I desperately want to go. Maybe one day…

    Y, thank you! Usual dinner in our house includes salad, soup (since nobody has time for it during day), main course, and dessert (almost always :) So, this one was lazy alright :)

    Eileen, thank you so much! They were good with wine, but my husband said he would like to try them with beer also.

    Gabriela, thank you very much!

    Natalie, thank you! They are certainly could be a starter.

    Melody, thank you! I do like fried food myself :) Not that we eat it too often though…

    Laurie, thank you! Sure they would be even better with some cheese :)

    Grace, thank you! Too bad you weren’t around, I ate too many by myself :)

    Sonu, thank you very much!

  14. Wow these sound addictive. I could eat a whole basket full.

  15. Hummmmmm!!! It looks so delicious… Fritters, I love then with a cold jar of beer!!!

    I´m going to make these next week!!


  16. I take one, two, three… I guess your equation would have one more unknown… :)

  17. I was looking for your e-mail to drop you a note about the portuguese custard tart… At this moment I’m working on some traditional portuguese pastries… Please send me an e-mail! :) )

    ps. Definitely the portuguese custard recipes on the www are very far from the original…

  18. What a fantastic idea!!!! Thank you! Love the pics. Now, I just have to figure out what Soppressata is!

  19. MangerLaVille, thank you! They are addictive. It’s better to serve them to a crowd, this way everyone gets a reasonable share.

    Ana, thanks a lot! I’ll be so happy if you make them!

    Leonor, thank you so much! And thank you for the willingness to share the Portuguese tarts recipe! I’ve been looking for a good recipe for a long time.

    Redmenace, thank you! And you are very welcome! Soppressata is an Italian salami.

  20. What a beautiful photo. I love fried dough …. mind you I like anything fried. lol

  21. What a great idea ! :)

  22. Sounds like you had a yummy summer dinner. I get lazy all the time! :) I’ll have to check that book out, I love traditional Italian food!

  23. Chuck, thank you! I love fried food myself :)

    Sha, thank you!

    Sophie, thank you. The book is lovely. It’s so worthy to get a copy.

  24. I guess u haven’t mentioned the yeast in the the list of ingredients, only in the preparation method :)

  25. Angie, you guessed right. I’ve just added it to the ingredients.

  26. mmmmmm these little treats look delish! I will definitly have to whip a batch of these up for my next soirée.

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