To make the Pizza Fritta, in a stand mixer fitted with a dough hook, add all the ingredients to the bowl. Mix on a low speed until combined and knead for 5 minutes.
Place dough in a large, oiled bowl and cover with cling film. Prove at room temperature for 1 hour.
Turn the dough onto a cleaned, surface and knead for 30 seconds to knock back the air.
Divide the dough into 10 portions, set the portions aside on an oiled tray. Cover with a cling wrap and prove at room temperature for 30-60 minutes.
For the Sugo, add olive oil to a large frypan on a medium heat. Add onions, garlic, chilli oil, basil leaves and season. Cook until softened and translucent.
Add the passata and sugar, reduce heat to low. Allow to simmer for 45-50 minutes until thickened. Season to taste.
To make the Salumi XO, using a high-speed blender, blitz all the ingredients into a paste for 2-3 minutes. Place into a frypan and cook on a very low heat for 45-50 minutes, until dark and jammy.
For the Stracciatella, in a medium bowl tear the mozzarella into small pieces.
Add the dollop and thickened cream and fold through, until well combined. Season and set aside.
When ready to cook, heat a deep fryer to 185°C.
Using your hands, stretch each ball into a flat pizza round.
Gently place into the fryer and fry for 2 minutes, carefully spooning the top of the pizza with oil as it is cooking to help the pizza puff up. Flip the pizza over and cook for another 2 minutes or until golden brown. Drain onto paper towel lined tray and season with salt flakes.
Spread 2 tablespoons of sugo onto each pizza. Top with 2 teaspoons of stracciatella and 1 teaspoon of the salumi XO. Garnish with basil leaves.
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