Sicilian Sfincione Recipe
Ingredients
Topping:
2 lbs. (1 kg) tomatoes
2 cloves garlic, crushed
2 small onions, chopped
1 teaspoon salt
Scant 1/4 cup (50 ml) olive oil
Pizza Dough:
Pinch of sugar
1-1/4 cups (300 ml) warm milk (110°F, 43°C)
2 pkgs. active dry yeast
3-1/3 cups (500 g) all-purpose flour
1/2 teaspoon salt
legg
3 oz. (75 g) pitted ripe olives, chopped
2 teaspoons dried oregano
4 oz. (100 g) crumbled caciocavallo or grated Parmesan cheese
Olive oil, if desired
Directions
To make topping, peel and chop tomatoes.
Combine tomatoes, garlic, onions, salt and olive oil in a large bowl.
Cover and set aside.
Flavor will improve while mixture stands.
To make pizza dough, stir sugar into warm milk and sprinkle with yeast.
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Sift flour and salt into a large bowl.
Lightly beat egg into yeast mixture.Pour into flour mixture, combining to make a dough.
On a floured surface, knead dough until smooth and springy, 5 to 10 minutes.
Cover and let rise in a warm place 25 minutes.
Brush baking sheets with oil.
Preheat oven to 425°F (220°C).
On a floured surface, lightly knead risen dough; divide into 4 to 6 pieces.
Roll out pieces into individual rounds; place on oiled baking sheets.
Top each round with tomato mixture.
Scatter olives and oregano over pizza.
Sprinkle caciocavallo or Parmesan cheese over topping.
Bake 20 minutes or until edges are brown.
Sprinkle with olive oil on removal from oven, if desired.
Combine tomatoes, garlic, onions, salt and olive oil in a large bowl.
Cover and set aside.
Flavor will improve while mixture stands.
To make pizza dough, stir sugar into warm milk and sprinkle with yeast.
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Sift flour and salt into a large bowl.
Lightly beat egg into yeast mixture.Pour into flour mixture, combining to make a dough.
On a floured surface, knead dough until smooth and springy, 5 to 10 minutes.
Cover and let rise in a warm place 25 minutes.
Brush baking sheets with oil.
Preheat oven to 425°F (220°C).
On a floured surface, lightly knead risen dough; divide into 4 to 6 pieces.
Roll out pieces into individual rounds; place on oiled baking sheets.
Top each round with tomato mixture.
Scatter olives and oregano over pizza.
Sprinkle caciocavallo or Parmesan cheese over topping.
Bake 20 minutes or until edges are brown.
Sprinkle with olive oil on removal from oven, if desired.
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