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X Italian Breads and Pizzas
Pizza Siciliana
Pizza Siciliana (topping made tomato paste and onions; flavored with oregano)
Originated from: Sicily
Occasion: Any time
Contributed by: Elio Tomasso

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For dough
1 pound flour
1 teaspoon salt
1 cup lukewarm water
1 bag yeast
2 tablespoons olive oil

Tomato sauce (for dressing)
1 large can tomato paste
3 tablespoons olive oil
2 large onions, sliced
1 teaspoon oregano
2 1/2 cups water
Salt and pepper to taste

For dressing
8 anchovies
3/4 cup Pecorino cheese, grated


Proof yeast in lukewarm water.

Mix flour and salt.

Add dissolved yeast to the flour; work into a soft and malleable dough. knead for about 15 minutes.

Add oil and continue kneading for about another 10 minutes.

Form into a ball and place in a container. Cover.

Let the dough rest in a warm place until the dough has doubled in size -- 3 to 6 hours.

Meanwhile, make the tomato sauce.

When the tomato sauce is ready, cut anchovies into small pieces and add to sauce.

Grease a rectangular-shaped baking pan.

Spread out the pizza dough to 1/2 to 3/4 inches thick. Dent here and there with finger tips.

Spread the sauce over the dough; sprinkle with grated Pecorino cheese.

Bake in pre-heated 375 F degree oven for 1/2 hour. Lower heat to 325 F degrees; continue baking for another 15 minutes or until the pizza dough a dark golden color --

o Remove from oven; cut into 5 inch squares.


Photo: Mary Melfi.

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