The montanare are small pizzas usually homemade: originally from Naples, the pizza dough is fried with extra virgin oil. People in Campania eat montanare as antipasto as well as small snack before lunch or dinner. Here our recipe.
Ingredients (12 to 15 pizzette): 1,76 pound flour, 250 ml of water, half cube of yeast, extra virgin olive oil, sugar, salt.
Dressing: tomato sauce, garlic, salt, olive oil, basil, Parmigiano cheese, 1,76 pound of mozzarella, oil.
Preparation First prepare the pizza dough: put the flour, pour it in the center of the yeast and melt in warm water. Add salt, oil and sugar. Mix to obtain a smooth and elastic dough. Divide the dough into 12-15 small cakes (the number will depend on how big your pizzette you want to be) and let them rise, covered with a clean towel, for about 3 hours. Meanwhile, cook the tomato sauce and, once the dough is well grown, flatten each dough ball with your hands and fry in hot oil for a few minutes, making sure they get both sides golden. Take the pizzas out from the oil, place them on a plate lined with paper towels, and put tomato sauce and mozzarella on top, cut into small cubes, and cover with Parmigiano and a leaf of basil . Wait for a minute for the mozzarella to melt and serve while still hot.