Fried pizza with vitello tonnato

Make the dough
Dissolve the yeast and sugar in lukewarm water in a large bowl. Add the flours and mix with a spoon or by hand. Once the dough starts to come together, add the salt and olive oil. Knead for 8–10 minutes until smooth and elastic. Cover with plastic wrap and let rise in a warm place for about 90 minutes, or until doubled in volume.

Divide the dough into eight equal portions and let rest for another hour.

Cook the veal
Place the meat in a pot with cold water, along with the carrot, celery, halved onion, bay leaf, rosemary, peppercorns and a generous pinch of coarse salt. Bring to a boil, then reduce the heat and simmer gently for about 1 hour and 15 minutes, skimming as needed. Let the meat cool in its broth to keep it tender and juicy.

Prepare the tuna sauce
If making the mayonnaise from scratch, whisk the eggs while slowly drizzling in the oil. Add a pinch of salt and the lemon juice. Blend the tuna with the capers, anchovies, and a spoon or two of cold broth until smooth. Fold in the mayonnaise gradually until creamy and well blended.
If using ready-made mayonnaise, blend all ingredients together until smooth and velvety.

Fry the pizzas
Flatten each dough ball by hand into a disk about 10–15 cm wide. Heat plenty of peanut oil in a deep pan to 180°C. Fry the dough in small batches until golden and puffed. Drain on paper towels.

To assemble
Slice the veal thinly. Fill each fried pizza with the sliced meat, a generous spoonful of tuna sauce, and a handful of fresh salad with a few cherry tomatoes.