Spiedini, speducci and arrosticini: let’s talk about the difference… Or not! Let’s face it, they all lead to the same thing - little morsels of meat...
Rossella and Nonna Michelina show you how to make Pizza alla Faccia di Vecchia an old traditional way to make pizza from Torretta, Sicily.
1 Lb Pizza dough, 28 Oz Can of crushed tomatoes, 1 Lb of day old Italian bread with crust removed, 1/2 Cup Primo sale cheese, shredded, 1/2 Cup of Pecorino cheese in small cubes, 2 Tbs Oregano, 1/4 Cup EV olive oil, Salt
Preheat a pizza stone in the oven at 500F.
Remove the crust from the Italian bread and break the inside into small piece by hand and place in a bowl.
Add the tomatoes and mix well, with your hands preferably.
Add the cheeses, the oil, the oregano and the salt and mix well.
Take 1/4 of the dough, flatten it into a round shape, and spread some of the mix all over it.
Bake for about 15 mins on the hot pizza stone.
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