Schiacciata (Broccoli and Sausage Savory Tart)
Peel the broccoli and cook in boiling salted water until tender. Drain well.
Pitt the olives and chop them. Cut the cheese into cubes, cut the onion into thin slices.
Divide the dough into two parts by 550g and 450g. Roll out the larger part and place it on a 40x35cm pan, previously greased with oil.
Arrange a layer of onions on the dough, then the broccoli, chopped olives and the cheese. Season with salt, pepper and spoonfuls of tomato sauce.
Roll the remaining dough into a sheet slightly smaller, and cover the schiacciata. Carefully fold the edges, pressing with the fingers. Drill holes on the surface with a fork.
Bake in preheated 220° C (428 F) oven 35 minutes, until golden brown.

Schiacciata (Broccoli and Sausage Savory Tart)

Serves six:
1kg pizza dough
500g minced pork
700g broccoli
300g Sicilian tuma cheese
15 black olives
1 onion
100ml tomato sauce
salt and pepper