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Sicilian style pizza

Chef Lenny Redé
Wine Pairings:  

The original, authentic version from Sicily comes from Palermo and is called Sfincione, which loosely translates as “thick sponge.” It is rectangular in shape and uses the local sheep’s milk cheese. This simple dish is perfect for a weeknight supper or as an appetizer for a dinner party. This is a great party dish, sliced into small squares this is a simple user-friendly option for any gathering. Pair this with fruity red like Syrah, or Malbec – or a Syrah and Malbec blend like Fortuity Cellars 2018 Fifty Fifty.

Fortuity Cellars is located in Washington States Yakima Valley where the winemaker focuses on producing high quality, food friendly wines that highlight Washington’s rich viticulture.

Ingredients

Dough
  • 1 cup warm water
  • 1 teaspoon dry yeast
  • 1 teaspoon sugar
  • 1 egg
  • 2 ½ cups type OO flour or bread flour, more for kneading
  • 1 tablespoon olive oil, plus more for dough
  • 1 teaspoon salt
Tomato sauce
  • 1 tablespoon olive oil
  • ½ onion, small diced
  • Pinch red pepper flakes.
  • 14 ounce can whole peeled tomatoes in juice
  • 1 teaspoon sugar
  • ½ teaspoon Italian seasoning
Toppings
  • Eggplant
  • Sliced onion
  • Olives
  • Pecorino or Romano cheese

Steps

1.

Pre heat the oven to 450F.

2.

In a large bowl bloom the yeast in warm water and sugar.

3.

Add the olive oil and egg.

4.

Add the flour and mix until a dough forms.

5.

Proof for at least 1 hour.

6.

While the dough is proofing prepare sauce.

7.

Heat olive oil in a saucepan and add onions and red pepper flakes. Saute until softened.

8.

Add the tomatoes and cook for 15 minutes. Be careful not to boil.

9.

Add the seasonings and sugar. Adjust seasoning if necessary. Remove from the heat.

10.

When it is cool enough to handle puree with an immersion blender or food mill.

11.

Oil a baking sheet and spread dough onto the sheet.

12.

Let the dough proof for 30 minutes. Drizzle with more oil and spread the dough to the corners. Let the dough proof for 30 more minutes.

13.

Bake at 450 for 7 minutes.

14.

Top with tomato, eggplant, onions, and cheese and return to oven and bake for 5 to 7 minutes.

15.

Cut into squares and serve.

About Chef Lenny Redé

Leonard Redé brings a unique blend of culinary and wine expertise to everything he does. An award-winning Pastry Chef, his desserts have graced the tables of Presidential State Dinners for Bill Clinton, he has presented High Tea to the late Princess Diana and created gilded birthday cakes for the Sultan of Brunei. He was nominated for educator of the year when he was a Chef Instructor at the world renowned Le Cordon Bleu College of Culinary Arts. He loves to share his passion for all things gastronomic and he’ll gladly help you navigate the world of wine and is always quick with a wine pairing or recipe.