On Thu, 30 Jul 2015 18:34:25 -0400, Boron Elgar
> wrote:

>The garden is laden with tomatoes this season and they are beginning
>to come in like gangbusters. The timing could not be more perfect, as
>the harvest is coinciding with the dog days of summer.
>
>Today's gathering:
>
>http://i62.tinypic.com/jphkxz.jpg
>
>When these colorful babies are bountiful, we tailor all our meals
>around them.. the past few days we had:
>
>-tomato sandwiches with a thin slice of onion
>
>-grilled cheese and tomato
>
>-gazpacho
>
>-cuke and tomato and onion salad with cottage cheese and sour cream
>
>-sliced tomato with fresh mozzarella and basil, drizzled with olive
>oil and balsamic vinegar
>
>-chunked tomato sitting in juices with a bit of salt and pepper
>
>Oh, and the corn is ready, too. The stuff is so wonderful and delicate
>you could practically eat the cob.
>
Gorgeous! My tomatoes are coming in slowly. The cucumbers are
driving me crazy.
I like to make this at least one time each summer.
SICILIAN SFINCIONE

The recipe is from "Best of Baking", an HP book, authors Annette
Wolter and
Christian Teubner. (1980)
Sicilian Sfincione:

Topping:
2 lb. (1 kg.) tomatoes
2 cloves garlic, crushed
2 small onions, chopped
1 teaspoon salt
Scant 1/4 cup (50 ml) olive oil

Pizza Dough:
pinch of sugar
1 1/4 cups (300 ml) warn milk (110F-43C degrees)
2 pkgs. active dry yeast
4 cups (500 g) all-purpose flour
1/2 teaspoon salt
1 egg

Final Toppings:
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. Stir gently to
moisten
any dry particles remaining on top. Sift flour and salt into 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 425 F (220C) degrees.
On a
floured surface, lightly knead risen dough; divide 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 yeast dough should be rolled out to the size of a large baking
sheet,
about 13 inches (33 cm) square. Pierce dough several times with a
fork to
avoid bubbling during baking. Prepare tomato topping as in the
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
(175g)
shredded mozzarella cheese. Bake sfincione 20-25 minutes in a
preheated 425
F (220 C) degree oven.

Janet US