No oven required for these Italian pizzette

Justine Schofield discovered these "happy place" pizzas on a visit to a convent in Italy.

Source: Tropical Gourmet

The inspiration comes from a meal at an Italian convent, the recipe from a camp stove set up by a creek in one of Queensland’s lush national parks.

Say hello to Justine Schofield’s “happy place” pizzette, aka pane fritto (fried bread).

“I've been to Italy a few times in the last couple of years. I was in Puglia… staying in this gorgeous little convent with a friend when we were travelling and they did that for us. It was just the most delicious thing,” says Schofield. “It was a full spread typical Italian lunch and instead of classic bread, they made these, which was a real treat to see.”

A simple yeast dough is shaped into flat pieces and then shallow-fried, creating a crisp, golden base for whatever toppings you like.

“I'd heard of it, but I’d never seen it made before, and it worked so well. You’d think it would be quite greasy but in fact it’s not, it's really delicious,” Schofield says, and she liked it so much she decided to include it in the recipes she cooks while travelling some of Queensland’s most scenic spots in Tropical Gourmet  (now screening Monday nights on Food Network - look out for the pizzette on September 10 -  then on SBS on Demand).

Justine Schofield cooking fried bread in Queensland Source: Tropical Gourmet

As well as the appeal of the golden fried breads – “frying it in oil so it goes really crispy and blistered on the outside” - Schofield loves the versatility, from size to toppings.

“You can have any topping ingredients. You can stuff it if you like, like a calzone, or you can just do the flat pizza and then put toppings on top which is what I did.”

Source: Food Network / Tropical Gourmet Queensland

Get the recipe for Justine Schofield's fried bread pizzette here

And it’s a fun one for a family or a group, if you put out a variety of topping choices. “As long as you give yourself some time to prove the dough it’s just such a great fun little recipe to do with everyone. If I could do it on the road in front of a little creek then anyone could do it at home!”

The version Schofield cooks up beside Tallebudgera Creek, in Burleigh Heads National Park on Queensland’s Gold Coast, is topped with a rustic chunky tomato salsa, anchovies, mozzarella, prosciutto and basil, but you could add any toppings you like.

And then enjoy.

“People talk about happy places, this is my happy place. Eating fried pizza, with buffalo mozzarella, prosciutto, and that background. Incredible,” she says in the show.

Join Justine as she meets producers, explores the countryside and cooks in beaches, gardens and even a brewery, discovering Queensland’s rich array of produce in Tropical Gourmet (double episodes Mondays 7.30pm on Food Network, then on SBS On Demand).