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!
Servings 12 servings
Calories 207kcal
Ingredients
For the dough:
- 1 package active dry yeast 8 grams
- 1 tbsp. granulated sugar
- 1 ¼ cups water
- 3 ¼ cups all-purpose flour
- 2 teaspoon salt
- 2 tbsp. olive oil
For the sauce:
- 1 large yellow onion thinly sliced
- 2 tbsp. olive oil
- 14 oz can whole peeled tomatoes
- 1 garlic clove minced
- 1 teaspoon dry oregano
- salt to taste
Other toppings:
- ½ cup dry unseasoned bread crumbs
- ¼ cup grated Pecorino Romano cheese or aged caciocavallo cheese
- 6 anchovy fillets packed in oil, or more to taste
- ½ teaspoon 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 and sugar in a small bowl and cover with the water. Let sit for 10 minutes until foamy.
- In a large bowl, combine the flour and salt.
- When the yeast has proofed, stir in the olive oil. Make a well in the center of the flour and pour in the yeast.
- Use a wooden spoon to stir together until a raggedy dough is formed.
- Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 10 minutes.
- Transfer the dough to a lightly greased bowl, cover and let rise for 2 hours or until doubled in bulk.
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. 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 with a stand mixer: add flour and salt to the bowl of your stand mixer fitted with a dough hook and combine. With the mixer running on low speed. Pour in the yeast mixture. Switch to medium speed and knead for about 7 minutes until the dough is smooth and elastic. Proceed with the recipe as outlined.
- 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
Calories: 207kcal | Carbohydrates: 32g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 495mg | Potassium: 120mg | Fiber: 1g | Sugar: 2g | Vitamin A: 45IU | Vitamin C: 3.8mg | Calcium: 49mg | Iron: 2.2mg
