The next big thing: Deep-Fried pizza?

Inspired by the Scots, who have a penchant for deep-frying just about anything, the battered slices at the Atlantic ChipShop taste like a combination of a pizza roll and a mozzarella stick.
The pizza is refrigerated first because, as Mr. Carpenter points out, if it's fresh and the cheese is already melted, it won't hold the batter. Cool slices are dredged in flour then dipped in batter before taking a 2- to 3-minute dip in a bath of 500-degree oil.
A bright-yellow battered slice is dropped into the deep-fryer, dives below the surface for just a moment, and resurfaces with a light-golden tint. The oil around it hisses and bubbles while the shell puffs up noticeably. After a minute or so on one side, Mr. Carpenter flips the slice with a shallow wire strainer and weights it down with a large fryer basket so it cooks evenly. Cooking time is only as long as it takes for the batter to "brown out," achieving a dark golden color. Article here.