Rianata

Directions

• In a frying pan with a drizzle of olive oil. Brown the chopped onion and the crushed garlic, then add the tomato pulp (or ripe tomatoes), season with salt and pepper and taste it and let it cook at low heat for about 10 minutes. Then, remove the garlic and stop the heat.
• In a fairly large bowl, add the flour, sugar, and yeast and mix. Slowly add the water and start mixing. Now add the oil and salt and knead vigorously. Form a ball and leave it in the bowl, covered with a cloth, away from drafts. Let it rest until doubled in size.
• After the leavening time has elapsed, take the dough, roll it out in a baking tray lined with some baking paper or alternatively greased with a little oil and roll out the dough by pressing it with your fingertips to cover the entire pan. If you need, help yourself with a rolling pin.
• At this point put your anchovy fillets in little pieces then add your tomato sauce and finally, the oregano and the grated
  pecorino. Before baking, sprinkle with some extra virgin olive oil and let it rest for another 20 minutes.
• Now, you can bake your “Rianata” at 200°C or 392°F for 20 about minutes (take a look from time to time).
• Once out of the oven, I suggest you add another drizzle of extra virgin olive oil. Enjoy your “Rianata”!