Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Racalmuto Fuazza: A Rustic Sicilian Pizza Steeped in Tradition
A rustic Sicilian pizza crowned with salted sardines, fragrant garlic and oregano — a sun-drenched slice of Agrigento brought to the British table.
🛒 Ingredients
- ✓ 500 g fine semolina flour
- ✓ 25 g fresh yeast
- ✓ 300 ml tomato passata
- ✓ 8 garlic cloves
- ✓ 150 g grated Sicilian pecorino
- ✓ 100 g salted sardines, filleted
- ✓ Extra-virgin olive oil
- ✓ A pinch of sugar
- ✓ Plenty of oregano
- ✓ Salt
📊 Nutritional Information
If you’ve ever found yourself wandering through the quiet, sun-bleached streets of Racalmuto — the hometown of writer Leonardo Sciascia — you might have noticed an irresistible aroma floating through the air. A heady mix of garlic, oregano, tomatoes and salted fish often leads inevitably to one local treasure: fuazza.
This wonderfully rustic Sicilian pizza celebrates the island’s love for bold, honest flavours. Simple ingredients, treated with respect, come together to create something deeply satisfying: chewy dough, sweet tomato, assertive pecorino and the briny punch of sardines.
It’s a dish that brings southern sunshine to even the greyest of British days — perfect for a leisurely weekend lunch or as a relaxed centrepiece to share with friends over a good bottle of wine.
👨🍳 Preparation
- 1
Dissolve the yeast in 200 ml warm water with a pinch of sugar. Sift the flour into a separate bowl.
- 2
Add a little salt, then work the flour into the yeast mixture. Knead, adding more water if needed, until the dough is smooth and elastic.
- 3
Divide into four rounds, place on a lightly floured tray, cover with a clean cloth and leave to rise — ideally for up to 48 hours for maximum flavour and lightness.
- 4
Roll each dough ball into an oval on a floured surface.
- 5
Spread the tomato passata evenly across the dough.
- 6
Lay the sardine fillets over the surface.
- 7
Scatter over the grated pecorino.
- 8
Add the garlic, roughly chopped.
- 9
Sprinkle generously with oregano.
- 10
Drizzle with extra-virgin olive oil.
- 11
Heat the oven to 300°C (or as hot as yours will allow) and bake the fuazza for 3–5 minutes until golden and aromatic.
💡 Tips and Variations
Anchovies make a great alternative to sardines if you prefer something softer and deeply savoury. A pinch of chilli flakes works beautifully for those who enjoy a little warmth. For a softer base, try using half semolina flour and half strong white bread flour.
📦 Storage
- • Keep in the fridge in an airtight container for 2–3 days.
- • Freeze individual portions wrapped in foil or freezer wrap for up to 1–2 months.
- • Reheat in the oven at 180°C for 10–15 minutes to revive the crisp edges.
🍷 Pairing
A glass of Nero d’Avola is the perfect partner — its bold, dark fruit flavours stand up beautifully to the saltiness of the sardines and the richness of the pecorino.
May this Sicilian classic bring a touch of Mediterranean warmth to your own kitchen. Fuazza is proof that simple, honest cooking is often the most memorable. Happy baking — and even happier eating.
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