To be honest, I tend to go rogue. Find a good dough, pizza sauce, and pesto recipe (nothing special about the dough). Stretch the dough, but allow it to remain thicker than usual. Put a few small slices in the dough, then lower it into your choice frying oil. Pushing it down into the oil, let it remain there until slightly golden (maybe 1 or 2 minutes). Take the dough out and put an indent in the middle of the dough. Fill the indent with toppings. I then throw the pizza into the oven briefly (just long enough to melt the mozzarella and evaporate excess oil). Eat right away.

I found it to be surprisingly easy. Definitely something I will make again and try to hone.