Pepperoni Pizza Fritta Recipe

Prepare the Dough

On a floured surface, roll out the pizza dough to about 1/4 inch thickness. Cut into circles using a cookie cutter or a glass.

Fill the Pockets

In a bowl, mix together the mozzarella, ricotta, chopped basil, sliced cherry peppers, salt, and black pepper. Place a spoonful of the filling onto half of each dough circle.

Seal the Dough

Fold the other half of the dough circle over the filling and press the edges together to seal. You can crimp the edges with a fork to ensure they are tightly sealed.

Fry the Pizza Fritta

In a deep skillet or fryer, heat the olive oil over medium heat. Once the oil is hot, carefully add the filled dough pockets in batches and fry until golden brown, about 3-4 minutes per side. Remove and drain on paper towels.

Serve

Serve the pizza fritta warm with pomodoro sauce for dipping.