My favorite homemade sandwich is fried pizza dough filled with: Arugula, Prosciutto, Fresh Mozzarella, and a dollop of Smoked Ricotta. It’s typically a street food served at feasts. I had one in Castlefranci at the feast “Notte de la Focalenzia” it was in December and there were bonfires throughout the towns squares, warm and cozy. 
See the Pizza-an easy dough for anyone to get the base of this recipe and use it after it has risen for the 1st time.
Pizzilli Fritte-Fried Pizza Dough
Course: Pizza, RecipeCuisine: ItalianDifficulty: Easy, Easy peasyServings
8
servingsPrep time
1
minuteCooking time
5
minutesTotal time
1
minuteIngredients
1000 Grams Pizza Dough
1 Liter Sunflower or Canola Oil
Sprinkle Salt
Directions
- On a flat surface divide the dough into 8 pieces (use a bowl scraper or bench scraper it’s easier)
Gently stretch the dough to about the size of your hand Circular or Oval, you can use a rolling pin if you’re worried about tears but it’s not necessary and I think it looks cooler and more rustic if you just use your hands. Allow the hand sized dough rounds to rest covered lightly with a towel for 30 minutes. - In the meantime Prepare your sandwich fillings and lastly heat the oil to 350F/176C in a deep sauce pot.
- Add the dough rounds one at a time to the oil and cook each side 3-5 minutes on each side or until they are golden brown.
- When they are ready transfer them to a paper towel lined plate to absorb and excess oil and sprinkle them with some salt. When you’ve fried off the rest, allow them to cool before cutting them in half and filling them.