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

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


Great pics. It looks really good.

Are you sure it's 2 packs of yeast? Generally the
proportion is 1 pack (2 1/4 t) per 4 C flour. High
sugar recipes require more but this doesn't have much sugar.

It won't make it rise any faster so maybe the extra yeast
is to make it taste extra yeasty?

Also, Teubner writes some good books. I really like
his book on chocolate. I use it often. His cheese book is
recommended too.

"RegForte" > wrote in message
...
> Janet Bostwick wrote:
snip
> Are you sure it's 2 packs of yeast? Generally the
> proportion is 1 pack (2 1/4 t) per 4 C flour. High
> sugar recipes require more but this doesn't have much sugar.
>
> It won't make it rise any faster so maybe the extra yeast
> is to make it taste extra yeasty?
Yes, 2 packages. For purposes of sharing a recipe, I copy it exactly as
written. When making bread, I use a whole lot less yeast. It may have
something to do with the fact that the recipe is from 1979 -- everything
used 2 packages of yeast back then. ;o}
Janet

Janet Bostwick wrote:

> "RegForte" > wrote in message
> ...
>
>>Janet Bostwick wrote:
>
> snip
>
>>Are you sure it's 2 packs of yeast? Generally the
>>proportion is 1 pack (2 1/4 t) per 4 C flour. High
>>sugar recipes require more but this doesn't have much sugar.
>>
>>It won't make it rise any faster so maybe the extra yeast
>>is to make it taste extra yeasty?
>
> Yes, 2 packages. For purposes of sharing a recipe, I copy it exactly as
> written. When making bread, I use a whole lot less yeast. It may have
> something to do with the fact that the recipe is from 1979 -- everything
> used 2 packages of yeast back then. ;o}
> Janet


I think you're right

In article > ,
"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

That looks really good Janet! Makes me want some.
I prefer a good tomato topping like that rather than a cooked sauce.
I've even blanched and peeled fresh tomatoes for a pizza topping in the
past, and used all fresh herbs. ;-d
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

On Sat, 12 Sep 2009 18:12:37 -0600, "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/


Janet... that looks absolutely scrumptious! Nobody in my family would
turn it down. Thanks for the recipe.

--
I love cooking with wine.
Sometimes I even put it in the food.

"Omelet" > wrote in message
news
> In article > ,
> "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.
snip
> I've even blanched and peeled fresh tomatoes for a pizza topping in the
> past, and used all fresh herbs. ;-d
> --
> Peace! Om
>
That's why I make this in the summer. There truly is a difference in aroma
and taste when using fresh tomatoes. I'll bet an all fresh herb topping is
incredible.
Janet

"sf" > wrote in message
...
> On Sat, 12 Sep 2009 18:12:37 -0600, "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/
>
>
> Janet... that looks absolutely scrumptious! Nobody in my family would
> turn it down. Thanks for the recipe.
>
You're welcome.

In article > ,
"Janet Bostwick" > wrote:

> "Omelet" > wrote in message
> news
> > In article > ,
> > "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.
> snip
> > I've even blanched and peeled fresh tomatoes for a pizza topping in the
> > past, and used all fresh herbs. ;-d
> > --
> > Peace! Om
> >
> That's why I make this in the summer. There truly is a difference in aroma
> and taste when using fresh tomatoes. I'll bet an all fresh herb topping is
> incredible.
> Janet

Mmm, yes. Well worth the money when I have to buy them. ;-d
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

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

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/

Simply wonderful, and... very nice topping.
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano