Sfineg tal-Incova (Deep fried anchovy balls)
There are several ways to prepare sfineg. These are traditionally sold during lent in Malta, very simple yet very tasty. Traditionally, according to "Recipes from Malta" published in 1972, a batter made out of flour, baking powder and water was formed and set to rest for about an hour. Pieces of anchovies were then dipped in this thick batter and deep fried in fat.
A quicker version can be made using store-bought pizza dough (however much of the authenticity will be lost because as you can see, the original recipe doesn't use any yeast in the batter).
Using store bought pizza dough you can roll u walnut sized balls, stuff a piece of anchovy in side and deep fry.
Alternatively, if you are making home made pizza dough, you can go ahead and knead in pieces of anchovies in the dough and just fry it like that.