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.
Mmmm! Candy was kind enough to give me a slice the next day -- I'd never had this before, and it was very delicious and quite different.
My mother used to make something similar but filled it with anchovies, chopped prunes, or raisins, carmelized onions a few dashes of red pepper flake. I can't remember if she used any cheese, however. The combination of sweet and salty was absolutely delicious.
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.
I will definitely check it out; I have that cookbook. I just picked some zucchini and would love to use them in that.