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X Italian Breads and Pizzas
tomato pizza
Sicilian Pizza/Pizza Siciliana (using yeast, fresh tomatoes, Parmesan and Romano cheese, anchovy fillets and an onion)
Originated from: Sicily, Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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2 pounds flour
For dough
2 cakes yeast
2 teaspoons salt
2 cups warm water
1 tablespoon olive oil

For topping
16 anchovy fillets
1/4 cup olive oil
2 pounds tomatoes, peeled and cut up
1 cup Parmesan cheese, grated
1/2 cup Romano cheese, cubed
1 large onion, sliced


Dissolve yeast in warm water.

Place flour in a large bowl or on bread board, make a well in center and pour in the yeast and water and mix well; add a tablespoon olive oil and knead.

Set aside to rise until double in size, then place in a well greased pie pan or cookie sheet.

Make indentations in the dough with fingers and insert anchovies, cubed cheese and tomatoes here and there.

Bake in a hot oven (425 F.) for about 30 minutes, then lower heat and bake 15 minutes to brown.

While still warm, cover with grated cheese and sprinkle with olive oil.

To serve, cut in wedges.

Makes 2 medium sized pizza.


This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

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