Sicilian Sfincione (Sicilian Style Pizza)

sfincione pizza square served on wood board

Sicilian Sfincione (Sicilian Style Pizza)

Sfincione Siciliano is a Sicilian style pizza which differs from your usual pizza as it is coated with a layer of crisp breadcrumbs. A delicious alternative to your typical cheese covered pizza and definitely a must-try!

Course antipasto, Main Course

Cuisine Sicilian

Keyword sfincione, Sicilian pizza, Sicilian cooking

Prep Time 30

Cook Time 55

Resting time 2 30

Total Time 3 55

Servings servings

Calories 207kcal

Author Nadia Fazio

Ingredients

For the dough:

1 package active dry yeast 8 grams
1 1/4 cups water
3 1/4 cups all-purpose flour
2 tsp salt
2 tbsp. olive oil
1 tbsp. granulated sugar

For the sauce:

1 large yellow onion thinly sliced
2 tbsp. olive oil
14 oz can whole peeled tomatoes
1 garlic clove minced
1 tsp dry oregano
salt to taste

Other toppings:

1/2 cup dry unseasoned bread crumbs
1/4 cup grated Pecorino Romano cheese or aged caciocavallo cheese
anchovy fillets packaged in oil, optional
1/2 tsp dry oregano
olive oil for greasing the pan and for drizzling over the sfincione

Instructions

Prepare the dough

In a small sauce pan, warm the water until lukewarm. Place the yeast in a small bowl and cover with warmed water. Let sit for 10 minutes until foamy.
In the bowl of a stand mixer fitted with a dough hook, combine the flour and salt.
When the yeast has proofed, stir in the olive oil and sugar. With the mixer running on low, pour the yeast mixture into the flour. Mix until combined.
Switch to medium speed and knead the dough for 10 minutes until smooth and elastic. If necessary, knead by hand for a few minutes. Place the dough in a greased bowl, turning to coat all sides. Cover in plastic wrap and let rise until doubled in bulk, about two hours.

Prepare the sauce

Meanwhile prepare the toppings. Heat olive oil in a medium sized skillet and sauté the onions until golden, about five minutes. Stir in the minced garlic and cook two minutes longer.
Add the peeled tomatoes and break them down with a wooden spoon. Stir in the oregano and salt, to taste. Lower to a simmer and cook for 30 minutes.
Toast the bread crumbs in a dry pan on medium heat until lightly browned, about two minutes. Set aside.

To assemble and bake

When the dough has risen, oil a 10x16 inch baking sheet generously. Using your finger tips, stretch out the dough to cover the entire pan. Cover with a tea towel and let sit 30 minutes.
Preheat oven to 425 degrees F. If using, distribute anchovy fillets evenly over the dough. Cover with the prepared tomato sauce. Sprinkle the grated cheese over the sauce, then cover with toasted breadcrumbs. Sprinkle with oregano and lightly drizzle with olive oil.
Bake for 25 minutes until the bottom is browned and the breadcrumbs are crisp. Cut into squares and serve hot or cold.

Notes

The dough for sfincione may be prepared by hand. Check out the full post with step by step images on how to make the dough without a stand mixer.
Tomato passata (tomato purée) may be used instead of canned whole plum tomatoes.
In place of aged caciovallo cheese which is traditionally added to sfincione, alternatives include Pecorino Romano, aged Provolone or in a pinch Parmigiano cheese.
Sfincione Siciliano may be frozen once baked. Wrap tightly with plastic wrap and freeze for up to 3 months. Defrost in the refrigerator and place in the oven to warm before serving.
Please note that the nutritional information provided may vary according to exact portion size and ingredients used.

Nutrition