Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Trapani’s Pizza Rianata: The Scent of Oregano and Sicilian Sea Air
Discover the bold, authentic flavours of Trapani’s pizza rianata, topped with ripe tomatoes, anchovies and wild oregano – a true Sicilian classic!
📖 What is it
Discover the bold, authentic flavours of Trapani’s pizza rianata, topped with ripe tomatoes, anchovies and wild oregano – a true Sicilian classic!
🛒 Ingredients
- ✓ 500 g durum wheat semolina flour
- ✓ 25 g fresh yeast
- ✓ 1 kg ripe tomatoes
- ✓ 8 cloves of Nubia red garlic
- ✓ 100 g grated Sicilian DOP pecorino cheese
- ✓ a small bunch of fresh parsley
- ✓ 100 g anchovy fillets in oil
- ✓ extra virgin olive oil
- ✓ 1 teaspoon caster sugar
- ✓ Sicilian oregano to taste
- ✓ salt to taste
📊 Nutritional Information
Step into the heart of western Sicily with pizza rianata from Trapani, a simple yet flavour-packed delight. The fresh tomato, garlic, salty anchovies, aged pecorino and a generous sprinkle of wild oregano come together to evoke the warm, genuine evenings by the sea, where land and ocean meet in perfect harmony.
👨🍳 Preparation
- 1
Dissolve the yeast in 200 ml of lukewarm water with the sugar and leave to rest for 10 minutes.
- 2
In a large bowl, mix the flour and salt, then gradually add the yeast mixture, stirring and adding water little by little.
- 3
Knead the dough for about 20 minutes until it’s smooth and elastic.
- 4
Shape into a ball, score a cross on top, cover and leave to prove in a warm spot for 2 hours.
- 5
Divide the dough into portions and roll out into oiled round baking trays.
- 6
Top with peeled, chopped tomatoes, broken anchovy pieces and thinly sliced garlic.
- 7
Sprinkle over chopped parsley, grated pecorino and plenty of Sicilian oregano.
- 8
Drizzle with extra virgin olive oil and let it rest for 15 minutes.
- 9
Bake in a preheated oven at 250°C for 25–30 minutes until golden and fragrant with oregano.
- 10
Serve the pizza rianata warm, sliced, alongside a glass of Sicilian red wine.
💡 Tips and Variations
- •
For an even richer pizza, add a few slices of fresh mozzarella, known locally as rianella, for a soft, creamy touch.
- •
If you prefer a milder flavour, use garlic sparingly and swap regular tomatoes for sweet cherry tomatoes.
- •
Using a baking stone helps achieve a crispier base and brings out the rustic charm of the dough.
- •
For a vegan version, omit the pecorino and replace it with nutritional yeast flakes for a savoury, umami kick.
- •
For a deeper flavour, let the tomato sauce with garlic and anchovies rest for at least an hour before spreading it on the base.
📦 Storage
- • Wrap the pizza in a clean tea towel and keep it at room temperature for up to 24 hours to preserve its freshness.
- • To restore crispness, warm the pizza in a preheated oven at 180°C for about 10 minutes – avoid the microwave as it makes the base soggy.
- • For longer storage, freeze the cooked pizza and reheat it straight from frozen in the oven to retain all its flavour.
🍷 Pairing
Pair this Trapani pizza rianata with a Cerasuolo di Vittoria DOCG – a smooth Sicilian red bursting with fruity notes that complement the pecorino and the punchy garlic and anchovies. Alternatively, a fresh, mineral Sicilian Grillo white wine balances the dish’s savouriness beautifully. If you fancy venturing beyond Sicily, a young Chianti Classico offers a warm, harmonious match.
Making pizza rianata trapanese at home is like inviting a slice of Sicily to your table – simple ingredients steeped in history and bursting with flavour. I warmly encourage you to give it a go, share it with your loved ones, and spread the joy of this treasured Trapani recipe far and wide.
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