No one, and I say NO ONE makes pizza fritta like my Italian grandma! My Nonna’s Pizza Fritta is a traditional Italian recipe that is crispy, fluffy, and as simple as it gets. Add cinnamon sugar for a sweet treat, or dip it in marinara sauce for a savory twist. Either way, your belly will be happy.
My Nonna made this pizza fritta recipe with leftover pizza dough because, you know, Italians always have extra pizza dough on hand. But don’t worry, you can make your own pizza dough or purchase it from the store if needed! It works just the same 😀
We gave you the option to fry these guys in oil or cook them in an air fryer — either way, it’s incredibly easy! Just cut the dough into the desired size and fry or air fry until golden brown and crispy on both sides.
- Pizza dough: Use leftover, homemade, or store-bought pizza dough. Whatever works for you!
- Sugar: For the sweet version, sprinkle cinnamon sugar on top. For savory, omit this ingredient.
- Vegetable oil: You’ll need vegetable oil for frying to cook these beauties.
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Family Recipe Series
All of the recipes in this series are inspired by someone special in each of our families. These are the recipes we grew up enjoying during the holidays. From our hearts to yours ❤️
We used about 48 oz. of oil in a 6-quart Dutch oven to cook these pizza frittas. Make sure you have enough oil so that the dough can fully submerge while frying.
Add a teaspoon of cinnamon to the sugar coating to give it a warm and cozy flavor. Or take out the sugar and add some grated Parmesan cheese and Italian herbs to the dough before frying for a savory twist.
Rather not use a ton of oil? We get it. You can cook these pizza frittas in an air fryer too! Just preheat the air fryer to 400℉. Then, press the portioned frittas into the sugar and place them into the air fryer basket.
Spray with avocado cooking oil before air frying for 3 minutes. Flip and air fry for 3 more minutes or until golden brown.
Favorite
Air Fryer
On the hunt for the best air fryer? Our favorite is the Ninja Kitchen Air Fryer It’s reliable and moderately priced.
here’s a tip!
Make sure the oil is hot before frying. To test the temperature, drop a small piece of dough into the oil, and if it sizzles and rises to the top quickly, it’s ready for frying!
Store leftover pizza frittas in an airtight container in the fridge for up to 3 days. Reheat them in the oven or air fryer until crispy again. They also freeze well. Just make sure to cool them completely before freezing.
What to Serve with Nonna’s Pizza Fritta
This pizza fritta recipe was made to be dunked in some delicious dip! Here are some ideas for inspiration:
Sweet Dips
- Warm chocolate hazelnut spread
- Maple syrup or honey
- Fruit preserves like strawberry, raspberry or apricot
Savory Dips
- Marinara sauce for a classic pizza flavor
- Garlic aioli for a creamy kick
- Ranch dressing for a cool and tangy dip
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Take the pizza dough out of the refrigerator 30 minutes before using.
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To fry in oil, add at least 2 inches of vegetable oil in a Dutch oven or deep cast iron skillet and heat to 375℉.
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While the oil is heating, cut the dough into 5-7 pieces. Using your hands, lightly flatten and stretch each piece into a long john shape.
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When the oil is ready, place 1 to 2 pieces of dough in the pot. Fry each side for 30 to 45 seconds.
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Remove the fritta from the oil and place it into the sugar, tossing to coat.
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Save leftovers in an airtight container.
- We used about 48 oz of oil in a 6 qt Dutch oven.
- To make it in the air fryer, preheat the air fryer to 400℉. Press the portioned frittas into the sugar and place them into the air fryer basket. Spray with avocado cooking oil. Air fry for 3 minutes, flip, and air fry for 3 more minutes or until golden brown.
- Jazz up your frittas by adding a teaspoon of cinnamon to the sugar coating.
- This is a great recipe for leftover pizza dough, but a freshly made dough will also work.
Calories: 196 kcal, Carbohydrates: 40 g, Protein: 5 g, Fat: 2 g, Fiber: 1 g, Sugar: 14 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography: photos taken in this post are by Erin from The Wooden Skillet.
