Rianata Trapanese - Sicilian Tomato and Cheese Flatbread

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 2 tablespoons olive oil 2 tablespoons olive oil
• 4 ripe tomatoes, diced 4 ripe tomatoes, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1/2 teaspoon chili flakes 1/2 teaspoon chili flakes
• Salt and pepper to taste Salt and pepper to taste
• 1 cup (100g) caciocavallo cheese, grated 1 cup (100g) caciocavallo cheese, grated
• 1/2 cup (50g) pecorino cheese, grated 1/2 cup (50g) pecorino cheese, grated
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish
• Fresh oregano leaves, for garnish Fresh oregano leaves, for garnish

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 15g (7g saturated)
• Carbohydrates: 35g (4g sugars)
• Protein: 12g
• Fiber: 3g
• Salt: 1.2g

Preparation

1. 1.
   In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Mix until a dough forms.
3. 3.
   Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise for 1 hour or until doubled in size.
4. 4.
   Meanwhile, prepare the tomato sauce. In a saucepan, heat the olive oil over medium heat. Add the minced garlic and chili flakes, and sauté for 1 minute until fragrant.
5. 5.
   Add the diced tomatoes, salt, and pepper to the saucepan. Cook for about 15 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens.
6. 6.
   Preheat the oven to 220°C (425°F). Punch down the risen dough and divide it into two equal portions. Roll out each portion into a thin rectangle or circle.
7. 7.
   Place the rolled dough on a baking sheet lined with parchment paper. Spread a generous amount of the tomato sauce over the dough, leaving a small border around the edges.
8. 8.
   Sprinkle the grated caciocavallo and pecorino cheese evenly over the sauce. Drizzle with a little olive oil.
9. 9.
   Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is melted and bubbly.
10. 10.
    Remove from the oven and garnish with fresh basil and oregano leaves. Slice and serve hot.

Treat your ingredients with care...

• Tomatoes — Choose ripe and flavorful tomatoes for the best taste. If fresh tomatoes are not available, you can use canned diced tomatoes as a substitute.
• Caciocavallo and pecorino cheese — If you can't find caciocavallo cheese, you can replace it with provolone or mozzarella. Similarly, if pecorino is not available, Parmesan cheese can be used as a substitute.

Tips & Tricks

• For an extra burst of flavor, add some sliced black olives or capers to the toppings.
• If you prefer a spicier kick, increase the amount of chili flakes or add a pinch of cayenne pepper to the tomato sauce.
• To achieve a crispier crust, preheat your baking sheet or pizza stone before placing the rolled dough on it.
• Experiment with different herbs and spices to customize the flavor profile of the tomato sauce. Thyme, rosemary, or even a pinch of cinnamon can add interesting twists.
• Leftovers can be enjoyed the next day by reheating the flatbread in a preheated oven at 180°C (350°F) for about 5-7 minutes.

Serving advice

Rianata Trapanese is best served fresh out of the oven while the cheese is still gooey and the crust is crispy. Cut it into slices and serve it as an appetizer, a light lunch, or as part of a Mediterranean-inspired dinner. Pair it with a fresh green salad or enjoy it on its own.

Presentation advice

To enhance the presentation, garnish the flatbread with a drizzle of extra virgin olive oil and a sprinkle of freshly ground black pepper. Serve it on a wooden cutting board or a rustic platter to showcase the rustic charm of this Sicilian delight.