More >

Sicilian Pizza Bread Loaf -

Makes one


1 pound ready made pizza dough or homemade dough at room temperature

1-1/2 cups tomato sauce

1/2 pound caciocavallo cheese, thinly sliced and slices cut in half, or grate the cheese


Preheat the oven to 450°F.

Roll the dough on a floured surface into roughly a 26 x 18-inch rectangle. Spread half of the sauce over the middle 3/4 of the dough with the long sides facing you.  Lay half the cheese over the sauce.  Fold the left and right sides over the sauce, overlapping the sides by 2 inches.

Spread the remaining sauce over the right side of the dough and fold the left side over and pinch the ends closed.

Fold the dough in half crosswise and place it in a greased and parchment-paper-lined 9 x 5-inch bread pan.  Cover with a towel and let rise for 30 minutes.

Uncover and pierce the top of the dough with the tines of a fork.

Bake until the bread is dark brown, about 30 to 35 minutes.

Invert the loaf onto a cooling rack and turn it upright.  Let cool for 5 minutes.  Cut into crosswise thick slices.  Best served warm.

This recipe is featured on show 2822 – Sicilian Scaccia.


There are no comments yet.

Leave a Comment

Looking for even more photos and recipes?
Order my latest book.

Ciao Italia: My Lifelong Food Adventures in Italy

Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.

Order using this link and receive a signed book plate.

Available now!