We had a bit of a pizza party Sat. PM. We made 4 different pizzas for 6 people. 2 were Veg and 2 were meat. I had not made Sfincuini from Marcella's Essentials in a long time, I think it is on P 692. It is from Palermo and is a double crust with a very simple filling. What is key here is the quality of the filling. The filling was 1/2 Lb. ground chuck, 1/3 C. chopped ham (not smoked) white wine, I used some vermouth, imported Italian Fontina...believe me this makes the pizza and good whole milk ricotta.
Just out of the oven:
I had forgotten how good and simple this was. It will definitely go back into my pizza rotation.
I had the remainder for lunch today.. The crust is a little bit different than a regular pizza crust and reheated in the microwave beautifully with no toughness,
I am dislexic with numbers, It is page 629. She calls the filling a Conza, She offers a recipe also for a tomato and anchovy and a broccoli and ricotta filling.