• About 2 pounds (800 g) fresh bread dough (either make your own or buy it from your baker)
• 1/2 pound (250 g) mild Caciocavallo or Provolone, cut into thin strips
• 1/4 pound (100 g) very fresh rendered lard
• 3 ounces (75 g) salted anchovy filets, rinsed and boned
• 3 ripe plum tomatoes, blached, peeled, seeded, and cut into strips
• An onion, thinly sliced
• 10 black olives, pitted
• Salt and pepper to taste
• A 10-inch (25 cm) diameter cake or pie pan

Preheat your oven to 380 F (190 C).

Briefly knead the dough and divide it into two pieces, one somewhat larger than the other. Roll the larger one out and use it to line the pan. Lay the strips of cheese over the dough, followed by the tomatoes, anchovies, and olives.

Lay the sliced onion over all, dot it with half the lard, and season lightly with salt and pepper.

Roll out the second piece of dough and use it to cover the pie, tamping down the edges with a fork so they stick. Dot the top of the pie with the remaining lard, make a few holes in the crust with a fork to let the steam escape, and bake the scacciata for about 40 minutes. Serve it hot