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Kitchen in the Garden
Sicilian Pizza Trapani Rianata
Sicilian Pizza Trapani Rianata
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Rianata is Trapani's gift to pizza - a robust Sicilian pie loaded with oregano, pecorino, anchovies, and red onion. There's no mozzarella here; the salty pecorino does the heavy lifting. It's a pizza with real attitude, built for people who like bold flavours. The high heat of a pizza oven gives the base that characteristic Sicilian char while the anchovies melt into the tomato. If you've only ever made Neapolitan-style pizza, this is a brilliant change of pace.
Ingredients
- 1 pizza dough ball (about 250g - see our Classic Neapolitan Pizza Dough)
- 80g San Marzano tomatoes, crushed by hand
- 40g pecorino Romano, freshly grated
- Half a red onion, thinly sliced into rings
- 6 anchovy fillets (salt-packed, rinsed)
- A handful of black olives, pitted (Nocellara or Kalamata)
- Fresh oregano (a generous pinch of dried works too)
- Extra virgin olive oil
Method
- Preheat your pizza oven to 400-450°C.
- Stretch your dough to about 12 inches on a well-floured surface. Transfer to a floured peel.
- Spread the crushed tomato across the base, leaving a border for the crust.
- Scatter the red onion rings, then lay the anchovy fillets and olives across the surface.
- Finish with a generous shower of grated pecorino and oregano. Drizzle with olive oil.
- Slide into your pizza oven and cook for 60-90 seconds, turning regularly with a turning peel for even charring.
- The pecorino should be bubbling and the anchovies melted into the tomato. Serve immediately.
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