So, I recently took a stab at making deep-fried pizza. I got the idea from this guy, who got the idea from this guy, who got the idea from these guys. I used this dough recipe, but with a little less water as it makes the dough a little easier to work with for frying.
The dough fries in a WOK with the oil at a temperature of 375 degrees.
You cook in the oil briefly, for about 90 seconds so that the dough does not get totally dried out and become carnival-style fired dough. Getting a spongy heap of dough to hit a wok filled with hot oil is a bit tricky, and dangerous. Kenji, genius of Serious Eats, describes it as if you were to "gingerly lower a slippery conger eel slowly into a pool without getting any water on you." It's not easy, and it gets messy. Also, once the dough hits the oil it has a tendency to really expand and puff up. I had to use my spider to keep the dough submerged, and I also flipped several times for even cooking.
Mexican pizza with beans, jalapeno, jack cheese, cilantro, and chipotle salsa. I really liked the Mexican pie with this dough treatment. Tasted somewhere between a decent pizza and tasty nachos.