Sicilian Pizza
Sicilian pizza, or sfincione, is a beloved regional variation of Italian pizza that originated in Sicily. Unlike the thin, crispy styles found in places like Naples or Rome, Sicilian pizza is known for its thick, fluffy crust that resembles focaccia. Traditionally baked in a rectangular pan, it features a spongy interior with a golden, crisp bottom, often enhanced by generous use of olive oil. This hearty pizza is deeply rooted in Sicilian culinary tradition and has evolved over time, featuring prominently in many traditional Italian food recipes, with variations appearing across Italy and even in Italian-American communities abroad.
The classic Sicilian pizza is topped with a rich tomato sauce, a scattering of anchovies, onions, oregano, and a final dusting of grated hard cheese like pecorino. Notably, the cheese is often added after the sauce, which is opposite of what’s commonly seen in American pizzas. In some regions of Sicily, breadcrumbs are also sprinkled on top to add a subtle crunch. Whether served as a main dish or cut into squares for a snack or street food, Sicilian pizza is a filling and flavourful expression of southern Italian comfort food.
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Sicilian Pizza Recipe
Ingredients:
For the Dough:
- 4 cups all-purpose or
bread flour
- 2 tsp salt
- 1 tbsp sugar
- 2 ¼ tsp (1 packet)
active dry yeast
- 1 ½ cups warm water
(110°F/45°C)
- 3 tbsp olive oil
(plus more for greasing)
For the Topping:
- 1 can (15 oz) crushed
tomatoes
- 1 medium onion,
thinly sliced
- 4–6 anchovy fillets
(optional)
- 1 tsp dried oregano
- Salt and pepper to
taste
- ½ cup grated pecorino
Romano cheese
- 2 tbsp breadcrumbs
(optional)
- 2 tbsp olive oil
Instructions:
1.
Make the Dough: Dissolve the yeast and sugar in warm water; let it
sit until foamy (5–10 minutes). In a large bowl, mix flour and salt. Add the
yeast mixture and olive oil, stirring to combine. Knead the dough for 8–10
minutes until smooth. Cover and let rise in a warm place for 1–2 hours or until
doubled in size.
2.
Prepare the Pan and Dough: Grease a rectangular baking sheet
(about 9x13 inches) with olive oil. Punch down the dough and press it evenly
into the pan, stretching to the edges. Cover and let rest for another 30
minutes.
3.
Prepare the Topping: In a skillet, heat olive oil and
sauté onions until soft. Add crushed tomatoes, oregano, salt, and pepper.
Simmer for 10–15 minutes to blend Flavors. Optionally, chop anchovies and add
them to the sauce or scatter directly on the dough.
4.
Assemble and Bake: Preheat oven to 450°F (230°C).
Spread the tomato mixture over the dough. Sprinkle with grated cheese and
breadcrumbs if using. Drizzle with a bit more olive oil. Bake for 25–30
minutes, until the crust is golden and the toppings are slightly caramelized.
Let cool slightly before slicing into squares and serving.
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