Sicilian pizza (Sfincione)

We think of deep-pan pizzas as American but they actually came to New York from Sicily. Sfincione is more of a thick, flavoured bread topped with breadcrumbs to give it a crunch.

Serves 6 Prep 1 hr 25 mins Cook 35 mins sauce only

FOR THE DOUGH

2 x 7g sachets fast-action yeast 2 tsp caster sugar 375g strong white bread flour ½ tsp salt 1 tbsp olive oil

FOR THE TOPPING

2 pork sausages, fennel-flavoured,

skins removed then crumbled 4 tbsp good-quality tomato sauce 4 tbsp ricotta 6 slices provolone cheese, cubed 2 tbsp dried breadcrumbs olive oil, for drizzling

1 Make the dough. Mix the yeast and sugar with 200ml warm water. Place the flour and salt in a mixer with a dough hook, or in a bowl, make a well in the middle and pour in the liquid and oil. Mix by hand for 10 mins, or 5 mins in the mixer, until dough is silky. Tip into a well- oiled bowl, cover with a cloth, and place somewhere warm for about 40 mins or until doubled in size.

2 Tip the dough onto a work surface and knead for 2 mins. The dough should be soft but not too elastic.

3 Dust a 25 x 16cm baking tray with a little flour and place the dough in the centre. Using the palms of your hands and tips of your fingers, push the dough to the edges of the tray. Leave it for 30 mins to rise. While the dough is rising, fry the sausage in a dry pan until crumbly.

4 Heat oven to 230C/210C fan/gas 8. Spread the tomato sauce over the base, followed by the sausage, ricotta, provolone and dried breadcrumbs. Drizzle with olive oil. Put in the oven for 5 mins, then turn down the heat and cook at 200C/180C fan/gas 6 for 20-25 mins, until golden brown. Leave to cool slightly, then cut into 6 chunks and serve. PER SERVING 470 kcals, fat 20g, saturates 8g, carbs 52g, sugars 3g, fibre 2g, protein 20g, salt 2g