The typical Trapani pizza, or however the one known only in the areas of western Sicily, is the “rianata”. Its name is derived from abundant quantity of marjoram (called “Ariano” in our dialect). This pizza, thick form, is sold in bakeries and pizzerias.
Ingredients
Doses for preparation
- 500 whole wheat flour
- 20 grams yeast beer
- Half glass of water
- A tablespoon of olive oil
- Salt
Filling
- 300 grams of ripe tomatoes
- 2 anchovies in oil
- 2 cloves of garlic
- 50 grams grated Pecorino cheese