Sicilian Sfincione
Topping:
2 lb tomatoes, peeled and chopped
2 cl garlic, crushed or minced
2 small onions, chopped
1 tsp salt
scant 1/4 cup olive oil
Dough:
1-1/4 c warm milk
pinch of sugar
2 pkg yeast
3-1/3 c flour
1/2 tsp salt
1 egg, beaten
Accouterments
ripe olives, chopped
dried oregano
grated Parmesan or caciocavallo
olive oil
Make topping first: Combine, cover, set aside.
Dough: Stir sugar and yeast into warm milk. Proof for 5 min. Add rest of ingredients to make a dough. Knead 5-10 minutes til smooth and springy. Cover, rise 1/2-1 hour.
Assembly: Oil baking sheet. Punch down dough, lightly knead. Divide into 4-6 pieces. Roll out pieces, place on oiled sheet. (Don't roll out thin like regular pizza. I keep the diameter somewhere around 8-10 inches.) Top each with tomato mixture. Scatter olives, oregano, and cheese.
Baking: Preheated 425F oven (220C) for 20 minutes or until edges are browned. Sprinkle with a little olive oil.
Note: The whole process from beginning to eating can easily be done in less than 2 hours. The finished product should have a thick, crusty crust with a tender inside. If you slide them onto a stone instead of baking them on a sheet, be aware that the topping is very liquid and may make the crust stick to your peel if you preassemble them on a counter. Lots of cornmeal or flour, assembling them on the peel, or using parchment paper might make it easier on you. I use a stone in about the middle of the oven.
I also halve the topping recipe. I've found that it's sufficient for the amount of dough in the recipe.
This is a nice alternative to regular pizza because the topping has a brighter, less-cooked taste. With a green salad, there's nothing better. I guarantee guests will give you accolades.