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PIZZA ALA SICILIANA (EW)
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 lb Pizza Dough
Semolina or cornmeal for
-dusting
1 tb Olive oil, preferably extra
-virgin
1/2 c Tomato Sauce
6 Black olives, pitted &
-sliced
6 Green olives, pitted &
-sliced
3 Anchovy fillets, rinsed,
-patted dry & chopped
1 tb Drained capers
1 tb Freshly grated Parmesan
-cheese
Place a pizza stone, baking tiles or an inverted
baking sheet on the lowest rack of a cold oven;
preheat for 30 minutes to 500 F or the highest setting.
Place dough on a lightly floured surface and pat into
a disk. Use a rolling pin or your hands to roll or
stretch the dough into a cicle that is 1/4 inch thick
and 10 to 12 inches in diameter. Transfer to a
semolina or cornmeal dusted pizza peel or inverted
baking sheet.
Brush the dough with a little of the olive oil.
Spread tomato sauce over the dough to within 1/2 inch
of the edge. Distribute olives, anchovies and capers
over the sauce. Sprinkle with cheese. Drizzle with
the remaining olive oil.
Carefully slide the pizza onto th heated pizza stone
and bake for 6 to 8 minutes or until the bottom is
crisp and browned and the top is bubbling.
Entered by: Diane Pahl (1:2410/120) Recipes from:
Eating Well, The Magazine of Food and Health (tm) ISSN
1064-16399
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