oil in skillet. Add
onion and sauté until golden over medium heat.
Oil a cookie sheet
or large pizza pan. Spread dough in an even layer in the pan, pushing
gently into shape.
Push pieces of anchovy,
mozzarella and olive as deep into dough as they will go.
Spread onions in one
even layer over dough. Pour tomato sauce over onions. Top with layer of
bread crumbs. Sprinkle with oregano.
Allow pizza to sit,
covered, for two hours. It will rise to be breadier than the average pizza.
Preheat oven to 425°
Bake for 25 - 30 minutes
on the middle rack of oven. Sprinkle remaining tablespoon olive oil over
pizza before serving.
Yield: One large pizza
recipe from www.inmamaskitchen.com
back to super bowl recipes read the history of pizza click here article
on Sicilian cooking more
crumbs are a hallmark of Sicilian cooking. For centuries Sicily endured
foreign domination. Bread was indeed the staff of life. Perhaps as a result
of poverty, bread is held sacred and never wasted.
The tools: The pizza stone approximates the radiant heat of the brick-lined ovens in professional bakeries. It is preheated so that the pizza is immediately cooking without rising. The peel is that long-handled spatula (a very large one!) that professionals use to slide the unbaked dough onto the preheated pizza stone. Both a pizza peel and the stone are excellent tools.