Name: Pizza Fritta - Fried Pizza
Ingredients: 2 lb Leavened bread dough; 3/4 lb Primosale or other fresh cheese; 2 sm Onions; tender (up to 3); 4 Anchovy fillets; Salt; Olive oil or lard

We imagine that a little anxiety and worry are an indication of how really wise we are; it is much more an indication of how really wicked we are. Fretting springs from a determination to get our own way. Our Lord never worried and He was never anxious, because He was not “out” to realize His own ideas; He was “out” to realize God’s ideas. Fretting is wicked if you are a child of God. Have you been bolstering up that stupid soul of yours with the idea that your circumstances are too much for God? Put all “supposing” on one side and dwell in the shadow of the Almighty. Deliberately tell God that you will not fret about that thing. All our fret and worry is caused by calculating without God.

Oswald Chambers

CATEGORY	CUISINE	TAG	YIELD
Dairy	Sicilian	Sicilian, Cookery	1	Servings

INGREDIENTS

2	lb	Leavened bread dough
3/4	lb	Primosale or other fresh cheese
2	sm	Onions; tender (up to 3)
4		Anchovy fillets
		Salt
		Olive oil or lard

INSTRUCTIONS

Work the lard or olive oil into the leavened dough, divide into six parts
and leave to rise again for a couple of hours. Press out the pieces of
dough to form little discs which you will fill with a littl chopped onion,
cheese slices and pieces of anchovy. Fold each disc over onto itself and
press the edges well together with your fingers dampened in water. Fry in
hot oil.
Variation: at Trapani, another type of pizza is made with leavened dough.
Spread the dough over the bottom of an oiled baking tray or dish and brush
the surface with oil. Season with salt, pepper, 3 chopped cloves of garlic,
oregano and rosemary. Bake for 20 minutes in a hot oven.
Recipe by: Sicilian Cookery
Posted to MC-Recipe Digest V1 #1048 by Lisa Minor <lisa@cybermill.com> on
Jan 27, 1998

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