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Stuffed, Palermo Style Pizza (Sfincione)




Source of Recipe


recipehound.com


List of Ingredients




Basic Pizza Dough
about 3/4 cup olive oil, preferably extra-virgin
1 cup thinly sliced yellow onion
6 ounces thinly sliced prosciutto, chopped or slivered 6 ounces thinly sliced mild salami, chopped or slivered 6 ounces thinly sliced mortadella, chopped or slivered

1/2 cup (about 4 ounces) ricotta cheese
1 cup (about 6 ounces) shredded Italian Caciocavallo or Fontina cheese
about 10 cun-dried tomatoes in olive oil, well drained and chopped
6 garlic cloves, minced or pressed
1/4 cup chopped fresh parsley
2 tablespoons minced fresh oregano, or 2 teaspoons dried oregano
crushed dried red chili pepper (to taste)
cornmeal, if using a pizza peel


Recipe



1 Prepare the dough and preheat the oven as directed in the basic recipe.

2 Heat about 1/4 cup of the olive oil in a saute pan or skillet over medium heat. Add the onion and cook until soft and golden, about 8 minutes. Transfer to a bowl to cool. Add the chopped or slivered meats and the cheese to the cooled onion. Stir in the sun-dried tomatoes, garlic, parsley, oregano, and chili pepper to taste. Mix gently. Reserve.

3 Divide the pizza dough into 4 equal-sized pieces and roll out or stretch 1 piece into a circle or square as directed for thin-crusted flat pizza in the basic recipe. Place the dough circle or square on a pizza peel generously sprinkled with cornmeal or a lightly oiled pizza screen. Brush the dough all over with olive oil, leaving a 1/2-inch border around the edges. Top with half the meat and cheese mixture and drizzle with olive oil.

4 Roll out or stretch a second piece of dough into a round or square large enough to cover the first. Place the dough over the stuffing and pinch the edges of the 2 sheets of dough together to seal tightly. Brush the top evenly with olive oil. Cut a 1-inch slit in the center for steam to escape during baking.

5 Transfer the pizza to the preheated baking surface and bake until the crust is golden brown and puffy, about 15 minutes. Remove from the oven to a cutting tray or board and lightly brush with olive oil. Repeat with remaining dough and ingredients. Let cool to room temperature before slicing and serving.