INGREDIENTS

3 pre-stretched pizza doughs (rectangular) or 900 g homemade pizza dough
200 g hot scamorza or provolone (available in Italian grocery stores and cheese shops)
For the tomato sauce
800 g passata (crushed tomatoes mixed) 2 tablespoon(s) olive oil 2 cloves garlic 1 onion
1 teaspoon(s) powdered sugar 1/2 bunch basil pepper from the mill

PREPARATION OF THE RECIPE "SCACCIA"

1. Prepare the tomato sauce: peel and chop the onion.
2. Peel, degerm and finely chop the garlic.
3. In a casserole, brown the onion in the hot olive oil for 5 minutes.
4. Add garlic and continue cooking for 3 minutes without browning.
5. Pour in the passata, sugar and lemon juice. Season with salt and pepper.
6. Cook to simmer 20 minutes. Taste and adjust the seasoning.
7. Remove from heat, add washed and chopped basil to sauce. Let it cool down.
8. Preheat the oven to 7/210°.
9. Line a cake pan with baking paper.
10. Cut the cheese into thin slices.
11. Unroll the pasta on the floured work surface. Weld them together to form a large rectangle.
12. Spread a thin layer of tomato sauce on the middle third of the dough. Add half the cheese.
13. Fold the edges without sauce towards the centre, overlapping.
14. Brush again with sauce and spread remaining cheese.
15. Fold the edges of the dough to make a rectangle about the length of the pan.
16. Place the dough in the pan. Bake for 1 hour. Unmould, let cool for 10 minutes and serve.

http://www.elle.fr/Elle-a-Table/Recettes-de-cuisine/Scaccia-3497138