Preparation
For the dough, put the flour in a large bowl or a mixer with a dough hook and add the yeast and sugar to one side and the salt to the other. Measure out 275ml of warm water and add the olive oil. Add to the flour and mix until it comes together to a dough. Knead in the mixer for a couple of minutes or by hand for 10 minutes until you have a smooth dough. Transfer to a greased bowl, cover and leave to prove for around an hour or until doubled in size.
Once the dough has risen, turn it out onto a lightly floured surface and separate into around 12 balls. Roll each dough ball into a circle around 20cm in diameter. Chop the provolone into small cubes. Spread each circle of dough with a heaped teaspoon of the fresh pesto, then place a couple of sundried tomatoes in one half of the circle for colour. Top the tomatoes with a few cubes of provolone for creaminess and then fold the other half of the dough over the filling. Seal the parcels by folding the dough edges over themselves and then use a fork to crimp the edges together.
Heat 5cm of vegetable oil in a large frying pan. When hot, fry the panzerotti two to three at a time depending on the size of your pan, turning in the oil, until they have puffed up and golden brown, about 4-5 minutes. Remove from the pan with a slotted spoon and transfer to a board lined with kitchen towel. Serve warm.
Panzerotti are hand-held, fried versions of calzone, which originate from southern Italy. They are typically stuffed with tomato and cheese but you can add in any of your favourite pizza ingredients if you fancy.