Sicilian pizza


Half oz dried yeast
quarter pint warm water
pinch of sugar
1 lb strong white, flour
4 tbsp olive oil
2 fat cloves of garlic, chopped

1 lb fresh peeled very ripe tomatoes, chopped or 2 x 14 oz cans (discard the juice)
1 tin anchovy fillets (ab. 12 fillets)
12 black olives, stoned
extra virgin olive oil
freshly milled black pepper

How to prepare

Activate the yeast in the warm water with a pinch of sugar and leave for about 15 minutes. When it has frothed up mix with the oil. Pour the flour into a large mixing bowl and add the yeast mixture. Mix until it forms a dough and kneed for a few minutes. Let it rise in a warm place until about doubled. In the meantime heat the oven to 450

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