This pizza is unique in that the cheese is in the crust rather than on top! If you prefer a somewhat lighter crust, allow it to rise overnight in the refrigerator, then bring to room temperature for 1-2 hours before assembling.

Dough:

2 1/2 cups flour
1/2 teaspoon active dry yeast
1/2 cup grated Parmesan or Romano cheese
3 eggs, beaten
2 tablespoons dry white wine
pinch of salt
2 tablespoons olive oil or lard

Topping:

1 10 oz can whole peeled tomatoes, drained
1/2 teaspoon very finely minced garlic
1/2 inch piece hot red pepper
1/4 teaspoon each basil and oregano
3 tablespoons olive oil or lard
1 teaspoon salt

Preheat oven to 450°F.

In a mixing bowl, combine flour, cheese, well beaten eggs and salt. Mix dough with hands, stirring in enough white wine mixed with warm water to make a smooth dough. Cover bowl and set aside for 30-45 minutes.

Note: This dough is traditionally made without yeast and so it is normal for it not to rise as much as you might expect for a standard pizza dough.

Grease a 12 inch pizza pan with 2 tablespoons olive oil or lard. Press the dough into the pan using the tips of fingers to flatten it (making dimples in the dough).

Spread a layer of tomato on top, leaving a one inch margin along edges. Sprinkle with hot pepper, 3 tablespoons melted lard or olive oil, salt, pepper, garlic, oregano and basil.

Place pizza in preheated oven for 10 minutes. As pizza begins to brown around edges, reduce heat to 350°F and bake until cheese is bubbly (a total of 20-30 minutes).