Crispy Fried Pizza Pockets with Mozzarella and Tomato

By Sprig Originals ✓ · cooked up in Sprig

Puffy, golden half-moons of pizza dough deep-fried until blistered and crisp, with molten mozzarella and garlicky tomato inside. They use a bag of supermarket pizza dough and about ten minutes of frying, so a whole batch is on the table faster than delivery. Serve them hot, with extra sauce for dunking.

Ingredients

• 3/4 cup canned crushed tomatoes, well drained
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp fine salt
• 8 oz low-moisture mozzarella, cut into 1/2-inch cubes
• 1/4 cup grated parmesan

• 1 lb refrigerated pizza dough
• 2 tbsp all-purpose flour, for dusting
• 6 cups vegetable oil, for deep-frying

Instructions

1. Take the pizza dough out of the fridge and let it sit at room temperature for 30 minutes so it rolls without springing back. Meanwhile, press the drained crushed tomatoes in a sieve to remove as much liquid as possible, then stir them in a bowl with the oregano, garlic powder and salt. A wet filling will steam the dough open in the oil, so make the tomato thick and paste-like.
2. On a lightly floured counter, divide the dough into 8 equal pieces and roll each into a 5-inch round about 1/8 inch thick. Keep the rounds you aren't working with covered with a clean towel.
3. Spoon 1 tablespoon of the tomato mixture onto the lower half of each round, leaving a clear 3/4-inch border. Top with about 5 cubes of mozzarella and a sprinkle of parmesan. Fold the dough over into a half-moon, press the edges firmly with dry fingers to push out all air, then crimp the whole seam with a fork. Any gap will leak cheese into the oil.
4. Pour the oil into a deep, heavy pot to a depth of 2 inches, leaving at least 3 inches of clear space above the oil. Heat over medium to 350°F (175°C) on a thermometer, about 10 minutes. Safety note: never fill the pot more than halfway, keep the handle turned inward, make sure the dough and your tools are dry, never leave hot oil unattended, and keep a metal lid within reach to smother a flare-up (never use water).
5. Lower 2 or 3 panzerotti into the oil with a spider or slotted spoon, seam side up. Fry 2 to 3 minutes, until deep golden underneath, then flip and fry 2 minutes more. Keep the oil between 340°F and 360°F, adjusting the burner between batches; frying too cool makes them greasy and too hot leaves the dough raw.
6. Lift onto a wire rack set over a baking sheet (not paper towels, which soften the crust) and sprinkle with a little salt. Let the oil return to 350°F before the next batch.
7. Rest 5 minutes before eating so the cheese doesn't scald, then serve hot with any leftover tomato sauce warmed for dipping.

Chef's tips

Nutrition (per serving, estimated)

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