Can I make the dough ahead of time?
Yes, you can prepare the pizza dough a day in advance and store it in the refrigerator. Let it come to room temperature before stretching.
BREAKFAST
Sicilian Sfincione (Thick-Crust Pizza) with Anchovies and Onions
This traditional Sicilian sfincione offers a delightful breakfast experience with its fluffy, thick crust, savory anchovies, and sweet caramelized onions. It's a hearty and flavorful dish perfect for sharing.
HOW TO MAKE IT
Let's cook.
01
Press the pizza dough into a lightly oiled 9x13 inch baking pan, stretching it to cover the bottom evenly. Let it rest for 10 minutes.
02
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onions and cook for 10-12 minutes, stirring occasionally, until softened and lightly caramelized.
03
Spread the crushed tomatoes evenly over the dough. Sprinkle with dried oregano.
04
Arrange the anchovy fillets over the tomato layer. Distribute the caramelized onions over the anchovies.
05
Sprinkle the grated Pecorino Romano cheese and breadcrumbs over the top. Drizzle with the remaining 1 tablespoon of olive oil.
06
Bake in a preheated oven at 400°F (200°C) for 25-30 minutes, or until the crust is golden brown and the toppings are bubbly.
07
Remove from the oven, let cool for a few minutes, then slice and serve warm.
About This Recipe
This traditional Sicilian sfincione offers a delightful breakfast experience with its fluffy, thick crust, savory anchovies, and sweet caramelized onions. It's a hearty and flavorful dish perfect for sharing.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra crispy bottom crust, preheat your baking pan in the oven before adding the dough. A light dusting of semolina flour on the pan can also help prevent sticking and add texture.
Easy Substitutions
If you're not a fan of anchovies, capers can be used for a briny flavor. For a vegetarian option, omit the anchovies and add sliced black olives or roasted red peppers. Mozzarella can be used instead of Pecorino Romano for a milder cheese flavor.
Storage & Reheating
Store leftover sfincione in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10-15 minutes, or until warmed through and crispy.
Serving Suggestions
Serve warm with a strong cup of coffee or espresso. A simple green salad with a lemon vinaigrette makes a refreshing side. It also pairs well with a glass of chilled white wine for a more leisurely brunch.
Common Mistakes
Overworking the dough can result in a tough crust; handle it gently. Not caramelizing the onions enough will leave them with a raw, sharp taste instead of a sweet, mellow flavor. Overbaking can dry out the crust, so keep an eye on it for that perfect golden hue.
Frequently Asked Questions
What kind of anchovies should I use?
Oil-packed anchovy fillets are best for this recipe. Drain them well before using.
Can I freeze sfincione?
Yes, you can freeze baked and cooled sfincione slices in an airtight container or freezer bag for up to 1 month. Reheat from frozen in a 375°F (190°C) oven until hot and crispy.
MORE TO KNOW
Sfincione, meaning 'thick sponge' in Sicilian dialect, is a beloved street food from Palermo. Its characteristic thick, airy crust is achieved by using a high-hydration dough and allowing it to rise sufficiently. The combination of savory, salty, and sweet flavors from the anchovies, onions, and a hint of tomato makes it uniquely satisfying. While often enjoyed as a snack, its hearty nature makes it a perfect breakfast or brunch item.
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