Deep-Fried Pizza-Panzerotti

Directions

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.