Make the rustic pizza dough.Cut the dough into 14 pieces and shape them into rounds.

Place them on an oiled cookie sheet and drizzle with a little olive oil. Cover with plastic wrap and allow to sit and rise at room temperature for two hours.

In a 10 inch cast iron skillet heat up 1 inch of canola oil to 350″ F.

With oiled hands flatten a piece of pizza dough and then stretch it into a 8 inch rounds.

Gently set it into the hot oil and allow it to cook for a couple of minutes on each side until golden. If the dough puffs up in the middle just stab it with a fork.

Transfer the fried pizzas to drain on paper towels then brush it with some of the chimichurri sauce or sour cream.

Grate plenty of parmigiano-reggiano on top and serve hot holding it with a tiny piece of wax paper.