Pizza alla faccia di vecchia, an old recipe from Torretta, Sicily

Pizza alla faccia di vecchia is an old recipe from Torretta, Sicily

 

Rossella and Nonna Michelina show you how to make Pizza alla Faccia di Vecchia an old traditional way to make pizza from Torretta, Sicily. 

Ingredients:
1 Lb Pizza dough, 28 Oz Can of crushed tomatoes, 1 Lb of day old Italian bread with crust removed, 1/2  Cup Primo sale cheese, shredded, 1/2 Cup of Pecorino cheese in small cubes, 2 Tbs Oregano, 1/4 Cup EV olive oil, Salt
 
Instructions:
Preheat a pizza stone in the oven at 500F.
Remove the crust from the Italian bread and break the inside into small piece by hand and place in a bowl.
Add the tomatoes and mix well, with your hands preferably.
Add the cheeses, the oil, the oregano and the salt and mix well.
Take 1/4 of the dough, flatten it into a round shape, and spread some of the mix all over it.
Bake for about 15 mins on the hot pizza stone.
Serve immediately.
 

Receive More Stories Like This In Your Inbox

SPONSORED

Recommended

Asparagus & goat cheese ravioli with burnt butter, sage & hazelnut sauce

Making your own pasta isn’t difficult, and I was reminded whilst making these ravioli just how satisfying, relaxing and therapeutic it can be. I...

Leftover Wine? Don't waste it, make ciambelline al vino!

L eftover wine from that party last eve? Don’t toss it – make these simple Italian cookies instead. I first came to learn of these wonderful little...
An old fishing boat on the shore of the stormy sea in Pescara, Abruzzo

Looking at the sea from a mountain top: Abruzzo

Up to 1963 the proud region of Abruzzo was not a region in its own right, but cohabited with Molise, even if Frederick of Swabia had already, in 1233...
Pistachio tiramisù is a just as delicious alternative to classic tiramisù © M. Becci

A delicious taste of Sicily: heavenly pistachio cream

A friend recently brought me the precious gift of a jar of Sicilian pistachio cream made from the pistachios of Bronte. Almost as soon as she was out...

Easter week in the kitchen

It is nice — and unsurprising — to know that in this period of reflection and prayer, Italians have never quite forgotten about their kitchens. And...

Weekly in Italian

Recent Issues