Pizza Fritta con Scarola, Olive, Pomodorini e Maionese al Limone

Pizza Fritta con Scarola, Olive, Pomodorini e Maionese al Limone is a Neapolitan-style fried pizza originating from the Campania region of Italy. This dish showcases the classic technique of frying pizza dough rather than baking it, a tradition dating back to 18th-century Naples when street vendors would fry the dough to feed the poor. The version featuring scarola (endive) is particularly associated with the holiday season in Campania, where the bitter green is traditionally paired with olives and capers.

The dish consists of a light, airy fried dough base topped with sautéed scarola, black olives, cherry tomatoes, and a distinctive lemon mayonnaise. A great version is distinguished by its contrast of textures: the dough should be crisp and golden on the outside yet soft and pillowy within, while the scarola must be wilted but not soggy, retaining a pleasant bitterness that cuts through the richness of the fried base. The lemon mayonnaise should be bright and tangy, providing a fresh counterpoint to the briny olives and sweet tomatoes.

At Malìa in Monte di Procida, Italy, this pizza is prepared as a specialty item, praised by Where The Foodies Go for its balanced flavors and authentic execution. Regional variations across Campania might substitute the scarola with other bitter greens like rapini or add anchovies for extra umami. Some versions incorporate provola cheese or omit the lemon mayonnaise in favor of a simple drizzle of extra virgin olive oil.