Let's Begin!

Dough

• In a small bowl, mix together lukewarm water, yeast, and sugar. Set aside until foamy.
• In a large mixing bowl, put half of the flour, salt, oil, and activated yeast. Mix until well combined.
• Turn the dough on a lightly floured workspace and knead the dough while slowly incorporating the remaining half of the flour.
• When the dough is smooth and bouncy, shape it into a ball, then transfer it to a lightly oiled bowl, cover it, and leave it to proof in a warm place for 1-2 hours.
• After proofing, Use your fingers to spread the dough out inside an 11-inch cake tin, adding a small ¼-inch border on the sides. Then cover and proof for another hour.

Filling

• Heat the olive oil in a large frying pan over medium-low heat. Add the onion and garlic, then cook until softened. Season to taste.
• Add in the vinegar and sugar, then simmer gently until the vinegar is reduced and syrupy.
• remove from heat, then allow to cool completely.

Topping

• In a medium bowl, mix the breadcrumbs, pecorino, black pepper, and oregano until well combined.

Let's Assemble and Bake!

• preheat oven to 350°F.
• Spread the Ricotta cheese evenly over the dough base.
• Cover with the cooled onion mixture, then finish with the crumb topping.
• Bake in the preheated oven for 30-35 minutes until the crust is golden.
• Once removed from the oven, lightly drizzle with olive oil. Leave to cool briefly, then remove from the cake tin.
• Serve warm and enjoy with family and friends!