Roll the pizza dough into half a fist sized ball and let it sit for second rising.
Cut the tomato into 5 mm cubes, leaving the skin on. Boil the spinach, and chop the uncooked sausage into 5 mm slices.
Punch down the pizza dough, flour the working surface, and roll out the dough into a 25-cm diameter circle. (It will be reduced to about 15-cm in diameter after frying.)
Place all of the fillings on either the right or left side of the dough, slightly off center, and sprinkle on the herb salt. Leave a 2-3 cm border at the edges of the dough.
Wrap the filling with the dough into a half moon shape. Tightly secure the edges.
It should seal well and look pretty if you fold the outer edge and press it down to secure it.
Deep-fry the dough at medium temperature (about 170) until golden brown.
Enjoy a piping hot Panzerotti.