This dish has ancient roots and is sometimes called schiavazza or rianata. One of the most famous versions was prepared by the nuns of the San Vito and Sfinciuni di Santu is still famous in the city of Palermo in Sicily. Unlike the thin and crispy pizzas usually associated with Italy, this simple Sicilian classic is sometimes half as deep as it is wide, and it has a soft and spongy texture.
In Sicily, sausage meat/bulk sausage is sometimes spread over the dough with a little of the tomato sauce, topped with a second layer of the dough, then baked.
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