This recipe from Great Italian Chefs showcases the beauty and simplicity of this classic Sicilian pizza!
Ingredients:
For the dough:
- 20g of yeast
- 500ml of warm water
- 500g of soft wheat flour
- 500g of durum wheat flour
- 25g of salt
- 50g of extra virgin olive oil
Passata:
- 1.5kg tomato pulp, made of crushed tomatoes (including skins, seeds and flesh). You can use crushed tinned tomatoes instead if preferred
- 3 garlic cloves, sliced
- 3 sprigs of basil
- 9g of salt
- 9g of sugar
- olive oil
Sfincione topping:
- 30g of anchovies
- 1.5l passata
- 250g of Caciocavallo cheese, fresh, grated
- 100g of aged Ragusano cheese, grated
- 30g of breadcrumbs
- 50g of extra virgin
- olive oil
- oregano, as needed
Source:
- Recipe and photos by (GTI)
