pizza is a dish available in many chip shops in Scotland.
It originated in the late 1970s and typically consists of the
cheapest of cash and carry pizzas, though a choice of "toppings"
is often available, usually plain (cheese and tomato), mushroom
or onion. Served as a "Pizza Supper" (with chips) or
single (without chips) in whole and half pizza portions. A
common accompanying beverage is Irn-Bru, a carbonated soft
Whole pizzas can be served
cut in half with chips in the middle, creating a pizza and chip
In the south-east of
Scotland they can be served with "Salt and Sauce"ówith the pizza
smothered in brown sauce before being folded in half. In the west
they are generally served with "salt n vinegar and brown sauce"
which is self explanatory. Most chippies will not fold the pizza in
the west. They may put the pizza on top of chips before wrapping in
paper but they will serve the meal in a pizza box on request.
This pizza is deep fried
without batter, although another variation known as a "Pizza Crunch"
consists of a large, battered slice of pizza deep fried, usually
served with chips. However in Fife it is quite common for the whole
pizza to be fried in batter.
In Italy, there are two
local versions of deep fried pizza. The most elaborated recipe
consists of two layers of pizza dough sealed one on top of the other
with a filling of tomato, cheese, meats and other ingredients in the
middle. The simplest, but most popular nationwide, recipe consists
of a plain disc of pizza dough taken and deep-fried without any
topping, and flavoured with salt (or sugar) after it's cooked. This
recipe has received many names across the county (pizzarella in
Rome, avvoltolo in Perugia, ciaccia in Arezzo, gnocco fritto in
Bologna, torta fritta in Parma and so on).