A selection of fillings including: sliced black olives, finely chopped mushrooms, sliced ham, mini salami, finely chopped pineapple
Vegetable oil, to fry
Parmesan cheese, grated, to serve
Dried oregano, to serve
Dissolve the yeast in half of the warm water with the sugar. Set to one side until foamy, about 5 minutes.
Place the flour into the bowl of a stand mixer and make a well. Add the oil, yeast mixture and the remaining water. Mix to make a sticky dough then add the salt and mix until smooth and soft - about 8 to 10 minutes. Lightly oil a bowl and place the dough in it. Cover and let rise for 2 hours. At this stage you can put the dough in the fridge if you don’t want to cook straight away.
Once risen, divide the dough into balls weighing 30 grams. Place the pieces on to a lightly floured working surface and cover with a tea towel letting them rise for a further 30 minutes.
When ready, gently stretch out the balls with your hands to make disks of about 15cm in diametre. Add 1 teaspoon of the pizza sauce and a handful of the grated mozzarella then top with your choice of toppings - place them all in bowls and let everyone build their own. Fold in the shape of a half moon, then squeeze out the air and seal the edges with wet finger tips.
Heat the oil to 170 C and then deep fry a few panzerotti at a time until they are golden on both sides. Drain on paper towel and serve hot sprinkled with parmesan and a little oregano.
Mix the pizza sauce and chopped basil together and season well.