In a heavy bottom skillet, heat about 2 -3 inches of oil on medium high. Oil is hot enough when a potato slice or a tiny piece of dough dropped in starts to bubble and fry.

Prepare your surface, lay out some wax paper (makes clean-up easy), dust surface with flour. If using a packet to prepare the pizza dough, follow directions.

Place pizza dough on surface and knead until it comes together, about 3 - 5 minutes. Allow to dough to rest for at least 5 minutes.

Divide dough into 15 - 20 golf ball size balls.

Roll each ball out into about 4 - 6 inch round disc.

When ready to assemble (I like to hold the round disc of dough in my hand when filling), Add a scant Tablespoon of the tomato sauce, and top with a 1 small piece of mozzarella cheese.

Now pinch the seams together and tuck as you go to secure seem, making sure to keep in a ball shape, roll pizza bomb in a light dusting of flour. (At this point can be covered with plastic wrap and kept in refrigerator for no more than 1 day).

Now carefully put a few of the pizza bombs into hot oil and cook for about 5 minutes, turning over half way through to make sure the evenly brown. Remove from oil and place on paper towel lined plate.

Can be served with more sauce in the base of the plate, with pizza bombs placed on top and served a scattering of fresh Basil leaves.