sfincione

Immagine

…or onion and anchovy pizza from Palermo.

I make the bread dough in the bread machine with 245ml water, a dash of olive oil, 350gm flour, 2 teaspoons of sugar, one teaspoon of salt and a packet of yeast granules. While it proves, I finely slice two onions on the mandolin and sauté in olive oil. When softened, I add a can of tomatoes and cook until thickened, adding salt and pepper. I roll the dough out onto a lighly oiled baking sheet, lay some anchovy fillets on top, then thin slices of Asiago cheese (the Sicilian version would use caciocavallo) and the onions and tomatoes. I sprinkle dried oregano on top and a dribble of olive oil. It cooks in a pre-heated oven at 200°C for 20-25 minutes until top and base are well cooked through.

With a salad, this is sufficient for four people . Needless to say, Augusta and I ate the lot!

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