Sicilian Pizza Trapani Rianata

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

1. Preheat your pizza oven to 400-450°C.
2. Stretch your dough to about 12 inches on a well-floured surface. Transfer to a floured peel.
3. Spread the crushed tomato across the base, leaving a border for the crust.
4. Scatter the red onion rings, then lay the anchovy fillets and olives across the surface.
5. Finish with a generous shower of grated pecorino and oregano. Drizzle with olive oil.
6. Slide into your pizza oven and cook for 60-90 seconds, turning regularly with a turning peel for even charring.
7. The pecorino should be bubbling and the anchovies melted into the tomato. Serve immediately.