Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Stuffed Pizzas with Tuma: A Rustic Sicilian Starter You’ll Adore
Learn how to make these delightful stuffed pizzas filled with tuma cheese — a classic Sicilian starter that pairs beautifully with a crisp white wine!
📖 What is it
Learn how to make these delightful stuffed pizzas filled with tuma cheese — a classic Sicilian starter that pairs beautifully with a crisp white wine!
🛒 Ingredients
▸ For the dough
- ✓ 500g semolina flour
- ✓ 500g boiled potatoes
- ✓ 35g fresh yeast
- ✓ Warm milk, as needed
- ✓ 1 tablespoon extra virgin olive oil
- ✓ A pinch of salt
▸ For the filling
- ✓ 5 salted anchovies, soaked and deboned
- ✓ 200g tuma cheese, cut into small pieces
- ✓ 5 ripe peeled tomatoes, sliced into strips
- ✓ 2 tablespoons extra virgin olive oil
▸ For frying
- ✓ Plenty of extra virgin olive oil
📊 Nutritional Information
Dive into the rich aromas of Sicily with these stuffed pizzas brimming with tuma, anchovies, and ripe tomatoes — a true taste of island tradition in every bite.
👨🍳 Preparation
- 1
Mash the boiled potatoes and mix them with the sifted semolina flour, yeast dissolved in warm milk, a drizzle of olive oil, and a pinch of salt.
- 2
Knead until you get a soft, smooth dough, then cover and leave it to rise for about 90 minutes.
- 3
Once risen, give the dough a quick knead and roll it out thinly with a rolling pin.
- 4
Use a cutter to cut out discs roughly 10cm across.
- 5
Prepare the filling by combining the anchovies, tuma, tomatoes, and olive oil.
- 6
Place a spoonful of the filling in the centre of each disc, then fold over into a half-moon shape, sealing the edges well.
- 7
Let the stuffed pizzas rest for 10 minutes.
- 8
Fry them in plenty of hot extra virgin olive oil until golden and crisp.
- 9
Drain on kitchen paper and serve warm.
💡 Tips and Variations
- •
For a little extra kick, add a pinch of freshly chopped chilli to the filling.
- •
If you prefer a lighter option, bake the pizzas in a preheated oven at 190°C for about 20 minutes, brushing them with a little olive oil beforehand.
- •
Choose a fresh, high-quality tuma cheese for a creamy, flavourful filling.
- •
For a vegetarian twist, swap the anchovies for pitted black olives and capers.
- •
Use a non-stick pan for frying and keep the oil at a steady temperature to ensure an even golden crust.
- •
To deepen the flavours, let the filling rest in the fridge for a few hours before assembling the pizzas.
- •
For a gluten-free version, select a suitable flour and ensure all ingredients are certified gluten-free.
- •
The secret to this dish lies in the perfect balance between a crisp exterior and a soft, melting centre.
📦 Storage
- • Store the stuffed pizzas in an airtight container in the fridge for up to two days.
- • Reheat them in the oven at 160°C for about 10 minutes to bring back their original crispness.
- • For longer storage, freeze them raw and fry straight from frozen to preserve their deliciousness.
- • Avoid leaving them at room temperature for more than 12 hours to keep them fresh and safe to eat.
🍷 Pairing
These flavour-packed pizzas pair wonderfully with a Sicilian white wine like Catarratto Contea di Sclafani, whose fresh citrus notes beautifully complement the savoury filling. Alternatively, a Sicilian Grillo or a Ligurian Vermentino work brilliantly, while a crisp, aromatic Sauvignon Blanc makes a lovely international match.
Making these stuffed pizzas with tuma is like taking a little culinary trip to the heart of Sicily. Perfect for sharing with loved ones, these crispy, flavourful treats bring a touch of island magic straight to your table. Give them a go and watch them become a firm favourite among family and friends!
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