On Sep 12, 8:12*pm, "Janet Bostwick" > wrote:
> This is a dish I like to make a couple of times each summer. *I use all the
> odd shaped tomatoes I have harvested. *This is peasant food, extremely
> simple, and the aroma while baking will make you crazy.
>
> http://janetbostwick349.fotopic.net/
>
> Sicilian Sfincione
> (From Best of Baking, 1979, Annette Wolter and Christian Teubner)
> Topping:
> 2 lbs. (1kg) tomatoes
> 2 cloves garlic, crushed
> 2 small onions, chopped
> 1 teaspoon salt
> Scant 1/4 cup (50 ml) olive oil
>
> Pizza Dough:
> Pinch sugar
> 1-1/4 cups (300 ml) warm milk (110F, 43C)
> 2 pkgs. active dry yeast
> 4 cups (500 g) all-purpose flour
> 1/2 teaspoon salt
> 1 egg
> 3 oz. (75 g) pitted ripe olives, chopped
> 2 teaspoons dried oregano
> 4 oz. (100 g) crumbled caciocavallo or grated Parmesan cheese
> Olive oil, if desired
>
> To make topping, peel and chop tomatoes. *Combine tomatoes, garlic, onions,
> salt and olive oil in a large bowl. *Cover and set aside. *Flavor will
> improve while mixture stands.
> To make pizza dough, stir sugar into warm milk and sprinkle with yeast. *Let
> stand 5 minutes or until the surface is frothy. *Sift flour and salt into a
> large bowl. *Lightly beat egg into yeast mixture. *Pour into flour mixture,
> combining to make a dough. *On a floured surface, knead dough until smooth
> and springy, 5 to 10 minutes. *Cover and let rise in a warm place 25
> minutes.
> Brush baking sheets with oil *Preheat oven to 425F (220C). *On a floured
> surface, lightly knead risen dough; dived into 4 to 6 pieces. *Roll out
> pieces into individual rounds; place on oiled baking sheets. *Top each round
> with tomato mixture,. *Scatter olives and oregano over pizza. *Sprinkle
> caciocavallo or Parmesan cheese over topping.
> Bake 20 minutes or until edges are brown. *Sprinkle with olive oil on
> removal from oven, if desired.
>
> Baking Sheet Sfincione
> The yeas dough should be rolled out to the size of a large baking sheet,
> about 13 inches square. *Pierce dough several times with a fork to avoid
> bubbling during baking. *Prepare tomato topping as in previous recipe and
> spread over dough. *Sprinkle the surface with fresh, coarsely chopped
> peppermint leaves and a teaspoon of chopped basil, if available. *Use twice
> the quantity of ripe olives and sprinkle with 1-1/2 cups shredded mozzarella
> cheese. *Bake sfincione 20-25 minutes in a preheated 425F oven.
>
> Enjoy
> Janet

Yow! Does that sound good.

My neighbor gave me some tomatoes too. Hmmm.....

Thanks for posting,
Kris