Deep-Fried Pizza-Panzerotti

1. 1

   Roll the pizza dough into half a fist sized ball and let it sit for second rising.

2. 2

   Cut the tomato into 5 mm cubes, leaving the skin on.

3. 3

   Boil the spinach, and chop the uncooked sausage into 5 mm slices.

4. 4

   Punch down the pizza dough, flour the working surface, and roll out the dough into a 25-cm diameter circle.

5. 5

   (It will be reduced to about 15-cm in diameter after frying.)

6. 6

   Place all of the fillings on either the right or left side of the dough, slightly off center, and sprinkle on the herb salt.

7. 7

   Leave a 2-3 cm border at the edges of the dough.

8. 8

   Wrap the filling with the dough into a half moon shape.

9. 9

   Tightly secure the edges.

10. 10

    It should seal well and look pretty if you fold the outer edge and press it down to secure it.

11. 11

    Deep-fry the dough at medium temperature (about 170C) until golden brown.

12. 12

    Enjoy a piping hot Panzerotti.

* Per serving · 4 servings · Values may vary.

No additional tips available.