It is a speciality, from Trapani (a southern coastal province near Marsala), the dish name derives from the abundance of oregano
which is sprinkled on the pizza.
Ingredients for 4 servings
- 2lb.Load of home-made leavened dough
- 1 lb. 2 oz. of peeled tomatoes
- a cloves of garlic
- fresh parsley 1 bu.
- 70 g of grated pecorino
- salted fillets of anchovy
- extra virgin
- olive oil
- pepper TT
Trickle some oil on the dough and knead vigorously for some minutes: let rise for about one hour. Knead quickly and roll out the
dough into a thin round on a slightly greased baking-pan. Get the salt out of the anchovies; chop and spread over the round.
Chop the tomatoes and mix with the chopped garlic and parsley, a pinch of salt and a dash of pepper; spread on the pizza. Top
with the pecorino and a abundant sprinkle of oregano and trickle some oil. Bake at 482° F for 20/30 minutes.