A summer favorite to use the lovely, fresh tomatoes. The aroma of the
baking pizza will drive you crazy and the flavor is outstanding. I love the
leftovers for lunch the next day and eat them cold. Good eats!!

From Best of Baking, Annette Wolter, Christian Teubner, 1980

Sicilian Sfincione
Topping:
2 lbs. (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) warm milk (110 F, 43C)
2 pkgs (5 teaspoons) 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 (or any nutty,
salty, semi-hard Italian 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 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, 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 the
cheese over topping.

Bake 20 minutes or until edges are brown. Sprinkle with olive oil on
removal from oven, if desired.

Janet Bostwick