Scaccia Ragusana!

Was invited to Paella party and made this as a "tapa"
fed about 20+ when cooled and cut into squares with serrated knife

Adapted from recipe in the March 2007 Saveur, it is a recipe from Sicily
I added cheese to the amount - and also used a combo of Fontina, Sharp provolone and Parmesean, (they used Pecorino Romano)
They used 12 oz, pretty sure I added a bit more.....
Also I added a bit of sugar to the sauce, just a a tsp., and some red pepper flakes and some oregano.
This is incredibly delicious, and so beautiful......the dough, sans yeast, behaves almost like a homemade filo.

Steps - First, prepare dough, let is sit at room temp for about 30 minutes.
In meantime, prepare the sauce, then grate all cheeses. Then, roll, and fill your tart.
To see recipe more clearly, click on picture to enlarge, for rolling/folding steps. Before baking, I flattened whole thing out a bit. Be sure to bake on parchment paper on top of sheet pan. 500 degree (preheated) oven for 10 minutes, then turn down to 400 for about an hour.

I'm fairly sure one could stick most anything in here, add some cheese,and it'd be quite delicious!

*re the drawing, the dough is rolled out to a rectangle, and the dough itself is 1/16th of an inch think (or, very thin!)
Also, be sure to cover dough with plastic wrap or a towel while it rests, and lightly coat outside with olive oil, so it doesn't dry out...