-=> Quoting Janis Kracht to Jim Weller <=-

 JK> Hi Jim,

-=> Quoting Janis Kracht to Jim Weller <=-

 JW> I find American (and consequently Canadian chain) pizza to be
 JW> too light on the tomato sauce and too heavy with bland,
 JW> characterless cheese.

 JK> Yes :(

The independant family run places tend to do it better.

 JK> I like to think the pizza I make at home here is whole lot
 JK> better

Same here. Even though our ovens don't run nearly as hot as a
commercial one. We like making our own too.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sfincione Di Caltanisetta -Sicilian Pizza From Caltanisetta
 Categories: Italian, Pizza, Chilies, Cheese
      Yield: 1 Servings
 
      2 lb Leavened bread dough
      2 lb Tomatoes, fresh, skinned,
           Seeded, chopped
      2 lb Onions, finely sliced
      1 c  Black olives
      1 bn basil, fresh
      5    Anchovies
      3    Cloves garlic
      6 oz Primosale cheese
    1/2 c  Pecorino or parmesan
           -cheese, grated
 
  Sweat the finely-sliced onion in the oil without letting it fry.
  Skin the tomatoes, remove the seeds and cut into pieces. Season
  with salt, pepper and chopped basil. Leave to cook for 15-20
  minutes. Line an oiled baking dish with the risen dough and
  trickle over some oil which you will spread with you hand. make
  little hollows here and there with you fingers and insert pieces
  of garlic, black olives and anchovies. Cover with a layer of
  primosale cut into pieces and smother with the cooked tomato
  sauce. Sprinkle the grated cheese over and season with a trickle
  of oil. Bake for 30 minutes in a hot oven.
  
  Recipe By: Sicilian Cookery
  
  From: Lisa Minor
 
MMMMM
 
Cheers

Jim


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