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pizza montanara
fried then baked
A Neapolitan classic said to have originated in the mountains around the city: the montanara, like the pizza al padallino is cooked twice. The dough is first lightly fried, then topped with sauce and baked in the oven, giving the pizza a toasted flavour with a light and airy crust, with a bit of a crunch.
Mini versions are often served as a starter.
Text © Dana Facaros & Michael Pauls
Image by Genoa dado