Sicilian Pizzolo with a Twist

Ingredients

• 1 round bread loaf (500g / 1.1lb) 1 round bread loaf (500g / 1.1lb)
• 4 ripe tomatoes, sliced 4 ripe tomatoes, sliced
• 200g (7oz) mozzarella cheese, shredded 200g (7oz) mozzarella cheese, shredded
• 1/4 cup sliced black olives 1/4 cup sliced black olives
• 2 tablespoons capers 2 tablespoons capers
• 4 anchovy fillets 4 anchovy fillets
• 1 roasted red pepper, sliced 1 roasted red pepper, sliced
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish
• Olive oil, for drizzling Olive oil, for drizzling
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 15g (Saturated Fat: 7g)
• Carbohydrates: 40g (Sugars: 5g)
• Protein: 15g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Slice the bread loaf horizontally, creating a top and bottom half.
3. 3.
   Place the bottom half of the bread on a baking sheet.
4. 4.
   Layer the sliced tomatoes evenly over the bread.
5. 5.
   Sprinkle the shredded mozzarella cheese over the tomatoes.
6. 6.
   Scatter the black olives, capers, anchovy fillets, and roasted red pepper slices on top.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Place the top half of the bread on the toppings, pressing gently to secure.
9. 9.
   Drizzle olive oil over the top of the bread.
10. 10.
    Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and the bread is golden brown.
11. 11.
    Remove from the oven and let it cool for a few minutes.
12. 12.
    Garnish with fresh basil leaves.
13. 13.
    Slice into wedges and serve warm.

Treat your ingredients with care...

• Anchovy fillets — If you prefer a milder flavor, you can soak the anchovy fillets in milk for 10 minutes before using them in the recipe.
• Roasted red pepper — You can use store-bought roasted red peppers or roast your own by placing a whole red pepper directly on a gas flame or under the broiler until the skin is charred. Let it cool, then peel off the skin and remove the seeds.

Tips & Tricks

• For a vegetarian version, omit the anchovy fillets and add some sliced artichoke hearts for an extra burst of flavor.
• If you prefer a spicier kick, sprinkle some red pepper flakes over the toppings before baking.
• Serve the Pizzolo with a side of marinara sauce for dipping.
• Experiment with different toppings such as thinly sliced red onions or fresh oregano for added variety.
• Leftover Pizzolo can be enjoyed cold or reheated in the oven for a few minutes to regain its crispiness.

Serving advice

Serve the Sicilian Pizzolo warm as a main course accompanied by a fresh green salad. It can also be cut into smaller pieces and served as an appetizer or party snack.

Presentation advice

To enhance the presentation, garnish the Pizzolo with a drizzle of balsamic glaze and a sprinkle of grated Parmesan cheese. Serve it on a wooden cutting board or a rustic platter to showcase its Sicilian origins.