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The Sfincione, also known as Sicilian pizza, it’s a delicious onion-y, savory, gooey, thick pizza. It’s a typical New Year dish but I enjoy it all year round. The signature sauce is made using with tomato sauce, anchovies, onions, Pecorino Romano and breadcrumbs.
TAKE ANOTHER LITTLE PIZZA MY HEART NOW BABY
This Sicilian Pizza/Sfincione is very easy. It requires just few steps.
For the dough, you have some options. You can make my recipe of pizza bianca or buy the store-bought pizza dough (I like the Trader’s Joes). Do you have your own recipe? Use it, it will be delicious. We just need a spongy base where to lay tons of onions, anchovies, breadcrumbs and pecorino :).
Ingredients:
I used an 11″x 16″ baking pan, and I got 9 pieces.
- 1 pound of dough, store bought or my recipe or yours.
- 3 cups Strained tomatoes seasoned with salt, pepper and a pinch of sugar (for the acidity of the tomato) I like Bionaturae because it’s organic and it’s just tomatoes.
- 2 tbs Tomato Paste
- 2 big Red Onions thinly sliced (2 cups)
- 10 Anchovies tore in half
- 1 cup Pecorino cubes 1″(the traditional recipe ask for Sicilian Caciocavallo but I like Pecorino too)
- 4 tbsp Oregano
- 1/2 cup Breadcrumbs (for best results use homemade breadcrumbs)
Directions:
Preheated your oven at 350 F°
Cook the onions in a large skillet over medium-high heat with one cup of water. Cook until all the water is evaporated, and the onions are translucent. Add two tablespoon of extra virgin olive oil and simmer till the onions turn out golden.
Add tomato sauce and tomato paste and cook for 10 minutes.
Season with salt, pepper and a pinch of sugar.
Oil your hands and flatten the dough on a well-oiled baking sheet, stretching it to the edges.
Distribute, alternating, pieces of anchovies and pecorino cubes, pushing them into the dough with your fingers.
Top with the tomato sauce covering all the dough, borders included, and sprinkle with breadcrumbs and oregano.
Finish!
Transfer in the preheated oven at 350 F° for around 30/40 minutes.
Every oven is different, and mine is pretty lunatic. I usually check the base raising it with a spatula, if it’s golden /brown is ready. Otherwise, keep it for 8/10 minutes more and check again.
Notes: A delicious variation from Palermo is made using artichokes in the sauce.
The Sfincione sauce made with onions, anchovies, pecorino, breadcrumbs, and oregano is used in some other dishes. There are Potatoes a Sfincione Artichokes a Sfincione, Baccalà a Sfincione. Where a Sfincione means that is made à la façon or Sfincione style.
Serve immediately, but be sure you have a piece left to graciously gobble when you are alone in the kitchen. The day after. You are welcome.
