| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Sicilian |
Cklive04 |
1 |
servings |
INGREDIENTS
|
|
=== DOUGH === |
| 1 |
pk |
Dry yeast -; (1/4 oz) |
| 1 |
c |
Warm water |
| 3 |
c |
All-purpose flour |
| 1/2 |
c |
Freshly-grated pecorino |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Freshly-ground black pepper |
| 3 |
tb |
Extra-virgin olive oil |
|
|
=== FOR THE SAUCE === |
| 2 |
tb |
Extra-virgin olive oil |
| 1 |
lg |
Onion; peeled, sliced thin |
| 1 |
|
Garlic clove; peeled, minced |
| 3 |
lg |
Ripe tomatoes; peeled, seeded, |
|
|
And diced |
| 2 |
|
Anchovy fillets; chopped |
| 2 |
|
Fresh oregano sprigs; leaves picked off |
| 1/2 |
c |
Fresh bread crumbs |
| 3 |
tb |
Extra-virgin olive oil |
| 2 |
oz |
Caciocacallo; or provolone, cut 1/2" dice |
INSTRUCTIONS
Make the dough: Mix together the yeast and water. In another bowl, mix the
flour, pecorino, salt and pepper. Make a well in the center, mix in the
yeast mixture and olive oil, mixing until you have a smooth elastic dough,
about 8 minutes. Place the dough in an oiled bowl, cover with plastic wrap,
leave in a warm place for 1 hour, doubling in size. Make the sauce: In a
saucepan over medium heat, place the olive oil and saute the onion and
garlic for 10 minutes, or until wilted and golden brown. Stir in the
tomatoes, anchovies, and oregano, simmer for 10 more minutes. Allow to cool
and reserve. In a skillet over medium heat saute the bread crumbs in 1
tablespoon of olive oil until golden brown. Brush a pizza pan with olive
oil, roll out the dough, line the pizza pan and allow it to rise for 30
minutes. Preheat the oven to 425 degrees. With your fingertips make dimples
in the dough, 1/2-inch deep and 1-inch apart all over the dough. Top the
dough with half the sauce, smoothing the sauce to 1/2-inch of the edge.
Bake in the oven for 25 minutes. Remove from the oven, spoon the rest of
the sauce, sprinkle with the cheese, sprinkle with the bread crumbs and
drizzle with the remaining 2 tablespoons olive oil. Bake in the oven for 8
minutes and serve. This recipe yields one 12-inch pizza.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of David
Ruggerio From the TV FOOD NETWORK - (Show # CL-9092 broadcast 03-24-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-02-1998
Recipe by: David Ruggerio
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