Sicilian pizza (sfincione)

SERVES SIX TO EIGHT AS A SNACK INGREDIENTS For the dough

10g fresh yeast

600ml warm water

1kg durum wheat flour or type 00 pizza flour, plus extra for dusting

25g salt

1 tbsp olive oil, plus extra for oiling the bowl

For the tomato sauce

2 tbsp olive oil

1 small onion, finely chopped 2 cloves of garlic, finely chopped

A pinch of dried chilli 500g tin plum tomatoes

For the topping

100g provolone, grated 100g breadcrumbs A handful of oregano leaves 80g Italian sausage, sliced

METHOD

To make the dough, dissolve the yeast in the warm water in a large bowl, and once it starts to foam a little add the flour, salt and oil.

Mix together and knead into a nice even ball – about four minutes. Grease a clean bowl with a touch of olive oil and place the dough in the bowl. Cover with a damp cloth and allow to rise for about an hour or two.

Meanwhile, make the passata. Heat the oil in a pan and add the onion, garlic and chilli. Cook until the onion is soft but not coloured. Add the tomatoes and cook for 30 minutes, until you have a nice thick sauce. At this point you can blitz this in a food processor to make a smooth sauce, but I quite like it more chunky. Leave to cool.

Preheat the oven to 180C/160C fan/Gas 4.

Roll out the dough on a lightly floured surface to about 2cm thick and place this in a 30 x 50cm baking tray with sides, to fill it. Spread with the passata, leaving a bit of a border around the edge.

Scatter over the cheese, breadcrumbs and oregano, and finish with some sliced sausage.

Bake for 25-30 minutes, until the dough is cooked with a crusty edge.