SICILIAN TABISCA stuffed pizza, simple and tasty, soft, perfect idea to serve as an appetizer, excellent main dish for dinner.
The sicilian tabisca is an elongated pizza, the term derives from the Arabic word “tabisc” which means leavened dough with the addition of oil and salt and then usually stuffed with tomato sauce, anchovies, and pecorino cheese.
It’s a humble pizza of peasant origins, the typical pizza of Sciacca served on a wooden board cut into slices, very simple and very good with its filling.
The recipe for sicilian tabisca is very simple, it’s the classic pizza dough with same-day rising, obviously, you can reduce the yeast and prepare it the day before, perfect for dinner, great as an appetizer.
Join me in the kitchen today for the Sicilian tabisca!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 2 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 cups all-purpose flour (Caputo red)
- 1 1/4 cups water
- 1 1/3 tbsps extra virgin olive oil
- 1/2 oz fresh baker's yeast
- 1 1/2 tbsp salt
- 3/4 cup tomato sauce
- 10 anchovies in oil
- 5 1/3 oz white onion
- 3 1/2 oz pecorino cheese
- 15 black olives
Preparation
The one you see in the photo is about 350 g because with the dough from 500 g in the pan it would have given me a pizza too high, so decide how you want to organize yourself, you can make two.
Dissolve the yeast in the water, pour the flour into a bowl and add the water a little at a time while you start kneading.
Add the oil and salt, knead well then let the bowl rest covered with plastic wrap until it doubles, about 3 hours.
Once risen, take the dough and place it on the well-oiled baking paper-lined tray, give it an elongated shape, like a ciabatta.
Stuff with tomato sauce and oil then bake in a preheated oven at 482°F and cook for 5-7 minutes.
Remove from the oven, top with cheese, olives, anchovies, onion, sprinkle with oregano, and put back in the oven for another 5-7 minutes.
Bon appétit
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