1 cup sun dried tomatoes in olive oil, drained
1 recipe pizza crust yeast dough
1 ball mozzarella cheese cut into bits
1 cup diced salami or San Danielle prosciutto or prosciutto di Parma
1/2 cup torn basil leaves
Salt and pepper to taste
Sunflower oil for frying
Place the tomatoes in a food processor and puree them. Transfer the paste to a small bowl.
Divide the dough into 12 equal pieces and roll each out into a 4-inch round.
Divide and top each round with a little of the sun dried tomato paste to within 1/4-inch of the border.
Top each one with some of the cheese, salami or prosciutto and basil leaves. Sprinkle with salt and pepper.
Brush the edges with a little water, then fold over and pinch edges shut or use a fork. Set aside on clean towels as you make them.
Heat the oil in a heavy duty deep pan or deep fryer to 375°F.
Fry a few at a time until golden brown. Drain on paper and serve hot.
This recipe is featured on show 2216 – Bread and Little Bellies / Pane e Panzerotti.
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