Pizza Fritta

Ingredients

Heat oil in a 10-12 inch deep pan on medium-high heat until oil reaches approximately 375 degrees.
Heat pizza sauce in a small pot on low heat.
Sprinkle flour on both sides of each dough ball and roll out into 7 inch discs.
Place one disc into the hot oil and immediately place a metal skimmer strainer in the middle of the disc to keep it submerged in the oil.
If bubbles begin to appear in the dough, gently press down with the metal strainer to flatten.
Cook until bottom of dough is golden brown (approximately 45 seconds) then flip over with tongs.
Place strainer in the middle of the dough and cook until the other side is golden brown.
Remove with tongs and lay on a paper towel to absorb excess oil.
Repeat with remaining three pieces of dough.
To assemble each pizza, spoon sauce and spread to outer edges, sprinkle with Parmesan cheese, add fresh mozzarella, and top with basil.

If you do not have a thermometer you can test by placing a small piece of dough into the oil.
If it bubbles immediately, it’s ready.
A skimmer strainer is a flat, sieve-like spoon with holes.
Try different toppings such as crumbled sausage, olives, or ricotta cheese.
For a deep fried calzone, place toppings on one disc, cover with a second disc and seal the edges.
Drop in hot oil and cook both sides until golden brown.