In a saucepan, heat up extra-virgin olive oil for the tomato sauce. Add the crushed tomatoes, garlic, salt and basil. Cook for 2 to 3 minutes.
Divide dough into 8 equal parts. Stretch and flatten out each piece with your hands to create little pizzas.
In a large pan, heat the extra-virgin olive oil on high heat. Gently place each piece of dough in the hot oil and cook for about a minute on each side. Once the dough is puffy and golden brown on both sides, remove them from the pan and place on a paper towel to absorb the excess oil.
Remove any raw garlic, if desired, from the tomato sauce and spoon sauce onto the fried dough. Top with freshly grated pecorino cheese, and serve immediately.
For a sweet version: drizzle honey on the fried dough, and serve hot.
Recipe courtesy of David Rocco