On Thu, 30 Jul 2015 18:59:42 -0600, Janet B >
wrote:

>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.
Snip
>>
>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


I have not snipped any of this recipe so others can see it. Looks
great!

Thanks. Can't wait to make it (once the heat breaks...we are hovering
around 90 these days).

My sadness is that I am going to get a 1lb block of fresh yeast given
to me and it is too hot to bake