500 g durum wheat flour
15 g fresh yeast
15 g Sea Salt with Italian Black Olives
250 ml water
60 ml Monti Iblei Extra Virgin Olive Oil DOP
For the dressing
50 g salted anchovy
30 g caciocavallo cheese
1 Clove of garlic
1 Pinch of oregano
200 g canned tomato
10 ml Monti Iblei Extra Virgin Olive Oil DOP
Make a well in the flour, and dissolve yeast in warm water with a pinch of salt. Mix to make a firm smooth dough, then cover and allow to rise for a couple of hours.
Tradition has it that by pounding on the dough in the right way, it makes a particular hollow sound, similar to that of a muted drum.
Make the “conza”(the dressing) as follows.
Slice a large quantity of onion, braise in extra-virgin olive oil (preferably from Sicily), covered so that steam is formed and the onion does not brown.
Add peeled tomatoes, previously flavored with a few garlic cloves, which will be removed. Finish cooking and make a thick aromatic sauce.
Pout the dough into a buttered rectangular tin by hand to make a sheet about 0.8 inch thick.
Press anchovies de-boned and cut into pieces into the dough, in desired amount. Place thin slices of cheese onto the dough.
Top with a generous layer of sauce and sprinkle with grated cheese and fresh oregano. Dress with olive oil and put into a very hot oven (425°F).
If the sauce is not reduced enough, mix some breadcrumbs previously toasted in a lightly-greased pan with the grated cheese.
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