Fried Dough with Arugula and Grape Tomatoes

By WisconsinMike

In Italian: Angioletti con Rucola e Pomodori

Ingredients

• 1/3 C. olive oil
• 1/2 t. dried oregano
• 4 cloves garlic, thinly sliced
• 1 pint cherry tomatoes, halved
• Kosher salt and ground pepper to taste
• Canola oil for frying
• 1 ball Naples style pizza dough (see recipe)
• Fine semolina for dusting
• 4 1/2 C. baby arugula

Preparation

Step 1

1. Mix oil, oregano, garlic, tomatoes, salt, pepper in a bowl and set aside.

2. Pour enough canola oil into a 6 qt saucepan to be at least 2 inches. Heat to 350 degrees. Dust dough with semolina and roll into 4 inch x 9 inch rectangle, about 1/3 inch thick. Cut dough into 1/2" x 2" strips. Fry strips, until puffed and golden, 3-4 minutes. Drain; toss with tomoatoes and their juices, arugula, salt and pepper. Divide into bowls and serve.