First off: Pizza fritta, as the Neapolitans call it, is not some gastro-abomination à la the deep-fried Twinkie. It’s a traditional street food from Southern Italy with a beautifully blistered, crackling crust.
To achieve that holy grail, the dough takes a quick bath in a skillet of popping-hot oil, gets layered with ingredients, then finishes in the oven. Or in your case, the broiler. Because you can make pizza fritta at home in less time than it takes for the stoner delivery guy to show up.