Sfincione

Ingredients for 1 servings:

• 150 g wheat flour type 405
• 10 g dry yeast
• 1 egg(s), size M
• 1 pinch of salt
• 1 tsp, levelled sugar
• n. B. Water, lukewarm
• 60 g Kailan (Chinese broccoli) or leek
• 8 m.-large tomato(s)
• 6 small onions, red
• 2 medium-sized garlic cloves
• 3 Pepper, green, medium hot, from the jar
• 1 Pepper, red, long, mild, fresh
• 6 olives, black, pitted, from the jar
• 100 g cheese (Caciocavallo) or mountain cheese, hard
• e.g. extra virgin olive oil
• e.g. salt and pepper
• e.g. oregano, fresh or dried

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

The Sicilian sister of Neapolitan pizza.

Knead the ingredients for the base into a dough that is not too firm. Let it rise in a warm place for 1 hour. Meanwhile, wash the fresh kailan and separate the leaves from the stem. Cut off the woody stem 2 to 4 cm above the first leaf and discard. Separate the thin leaf stalks from the leaves along the midrib, halving the leaves lengthwise. Cut the leaf stalks and stems crosswise into thin rolls. Use the leaves for another purpose. Wash the tomatoes, remove the stalks, peel them, quarter them lengthwise, and remove the seeds. Cut the quarters into small cubes approximately 1 x 1 cm in size. Trim both ends of the small red onions, peel them, and slice them thinly. Trim both ends of the garlic cloves, peel them, and press them through a garlic press. Mix with the flesh of one tomato and a little pepper, salt, oregano, and olive oil. Remove the green peppers from the jar and gently squeeze out the brine, then slice crosswise into thin rings. Wash the red peppers and slice crosswise into approximately 2 mm thin pieces. Leave the seeds and discard the stems. Drain the olives and cut into small cubes. Coarsely grate the mountain cheese. Roll out the dough and place it on a greased baking sheet. Brush the surface with olive oil. Spread the garlic paste over the surface. Next, add the diced tomatoes, then the onions and the kailan. Then scatter the peppers and olives over the surface. Season with salt, pepper, and oregano. Finally, spread the grated mountain cheese and place in the oven preheated to 200°C (400°F). Bake for 15 minutes, remove from the oven, and serve hot. Note: Sfincione differs from pizza in that it has a thicker base that is crispy on the bottom and around the edges. The original cheese used on top of the sfincione is caciocavallo (similar to provolone). The toppings are variable, but consist exclusively of vegetables. No meat, fish, or sausage is used.