{"product_id":"sicilian-pizza-trapani-rianata","title":"Sicilian Pizza Trapani Rianata","description":"\u003cp\u003eRianata 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.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e1 pizza dough ball (about 250g - see our Classic Neapolitan Pizza Dough)\u003c\/li\u003e\n  \u003cli\u003e80g San Marzano tomatoes, crushed by hand\u003c\/li\u003e\n  \u003cli\u003e40g pecorino Romano, freshly grated\u003c\/li\u003e\n  \u003cli\u003eHalf a red onion, thinly sliced into rings\u003c\/li\u003e\n  \u003cli\u003e6 anchovy fillets (salt-packed, rinsed)\u003c\/li\u003e\n  \u003cli\u003eA handful of black olives, pitted (Nocellara or Kalamata)\u003c\/li\u003e\n  \u003cli\u003eFresh oregano (a generous pinch of dried works too)\u003c\/li\u003e\n  \u003cli\u003eExtra virgin olive oil\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003ePreheat your pizza oven to 400-450°C.\u003c\/li\u003e\n  \u003cli\u003eStretch your dough to about 12 inches on a well-floured surface. Transfer to a floured peel.\u003c\/li\u003e\n  \u003cli\u003eSpread the crushed tomato across the base, leaving a border for the crust.\u003c\/li\u003e\n  \u003cli\u003eScatter the red onion rings, then lay the anchovy fillets and olives across the surface.\u003c\/li\u003e\n  \u003cli\u003eFinish with a generous shower of grated pecorino and oregano. Drizzle with olive oil.\u003c\/li\u003e\n  \u003cli\u003eSlide into your pizza oven and cook for 60-90 seconds, turning regularly with a turning peel for even charring.\u003c\/li\u003e\n  \u003cli\u003eThe pecorino should be bubbling and the anchovies melted into the tomato. Serve immediately.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57507769876864,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/sicilian-pizza-trapani-rianata-3611720.jpg?v=1772492537","url":"https:\/\/kitcheninthegarden.co.uk\/products\/sicilian-pizza-trapani-rianata","provider":"Kitchen In The Garden","version":"1.0","type":"link"}