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Sicilian pizza (sfincione): photo of the dish
Illustrative photo: Rino Porrovecchio — CC BY-SA 2.0, Wikimedia Commons
Everyday meals

Sicilian pizza (sfincione)

A thick, fluffy pizza with a spongy crust, typical of Palermo, topped with tomato sauce, melting onions, anchovies and pecorino or caciocavallo. It's eaten in slices, especially in the street or at festivals.

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Ingredients

Ingredients

Garniture

Spices & seasoning

Optional extras

Instructions

  1. Dissolve the yeast and sugar in the lukewarm water, then mix with the flour, oil and salt until you get a soft dough.
  2. Knead for 8 minutes until smooth, then let it rise covered for 1 hour 30 minutes somewhere warm.
  3. Sauté the sliced onions in olive oil over low heat for 15 minutes, until very soft and golden.
  4. Preheat the oven to 240 °C. Spread the dough in an oiled 30 cm dish, keeping it about 2 cm thick.
  5. Spread the crushed tomatoes, onions, anchovies cut into pieces and olives if using over the dough.
  6. Sprinkle with breadcrumbs, pecorino and oregano, then drizzle with a thread of olive oil.
  7. Bake for 25 minutes until the bottom is golden and crispy.
  8. Let it cool for a few minutes before cutting into squares and serving.

Variations and tips

Vegetarian version. Replace the anchovies with capers and add grilled peppers for a topping just as tasty.

With what you can find here. If pecorino is hard to find, an aged parmesan will work just fine.

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Original Ecomely recipe.