Sicilian Christmas Pizza (Sfincione)

Pizza Recipe

Ingredients

This recipe is based on its original yield, with ingredient amounts adjusted automatically. Cooking times and steps remain the same. Please note that not all recipes scale perfectly.

Original recipe (1X) yields 12 servings

For the Dough:

• 2 cups warm water (100 to 110 degrees F / 40 to 45 degrees C)
• 1 (.25 ounce) package active dry yeast
• 1 teaspoons kosher salt
• 1 teaspoon white sugar
• 3 tablespoons olive oil
• 4 cups all-purpose flour, or more as needed

For the Sauce:

• 2 tablespoons olive oil
• 2 large yellow onions, diced
• Salt to taste
• 1 teaspoon red pepper flakes
• 1 teaspoon freshly ground black pepper
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 9 oil-packed anchovy fillets, drained and 1 tablespoon oil reserved
• 1 cups marinara sauce
• cup water

For the Crumb Topping:

• cup fine plain dry bread crumbs
• 1 cup grated Pecorino Romano cheese
• 6 tablespoons olive oil, divided

For the Pizza:

• 3 ounces shredded mozzarella cheese
• 3 ounces shredded aged provolone cheese

Directions

Step 1: Pour warm water into the bowl of a stand mixer fitted with the dough hook. Sprinkle yeast on top and let it bloom.

Step 2: Add salt, sugar, olive oil, and flour. Knead the dough, scraping down the sides as needed, until it becomes very elastic and sticky (about 6 to 7 minutes).

Step 3: Cover the dough and let it rise in a warm place for about 90 minutes, or until it has doubled in size.

Step 4: While the dough is rising, heat olive oil in a medium pan over medium heat. Add diced onions and salt, then saut, stirring occasionally, until the onions soften and become translucent (about 6 to 7 minutes).

Step 5: Add red pepper flakes, black pepper, tomato paste, oregano, and anchovies. Mix everything until the anchovies dissolve.

Step 6: Add the marinara sauce, rinse out the sauce with water, and pour the water into the pan. Stir and let the sauce simmer over medium-low heat for about 20 minutes, until the flavors come together.

Step 7: Preheat your oven to 400F (200C).

Step 8: In a bowl, combine the bread crumbs and Pecorino Romano cheese. Toss together with a fork. Add the reserved anchovy oil and 2 tablespoons of olive oil. Mix until the bread crumbs are well moistened.

Step 9: Generously coat a rimmed 13x18-inch sheet pan with up to 3 tablespoons of olive oil.

Step 10: Oil your hands and turn the dough out onto the pan. Stretch and press it to the edges of the pan, pausing to let the dough rest whenever it shrinks back too quickly.

Step 11: Spoon the sauce over the dough, spreading it up to about inch from the edges. Add the shredded mozzarella and provolone cheeses on top.

Step 12: Evenly sprinkle the bread crumb mixture over the cheese (do not press down). Drizzle the remaining olive oil on top.

Step 13: Bake in the preheated oven for about 35 minutes, or until the pizza is well-browned and the bottom is cooked. Be sure to bake long enough so that the crust cooks thoroughly, but without burning the crumb topping.

Step 14: Once baked, carefully slide the pizza onto a cooling rack to prevent the bottom from getting soggy. Allow it to cool before transferring to a cutting board.

Chef's Notes

Add any tomato sauce you prefer. For the best results, ensure that your sauce is highly seasoned. Note that this recipe doesn't use casciocavallo, the traditional cheese for this pizza, so feel free to substitute with any melty cheese of your choice.

If the bottom of the pizza gets soggy, you can reheat the slices in a dry pan, which will help crisp up the crust nicely.

Nutrition Facts (per serving)

• Calories: 444
• Total Fat: 20g (26% of daily value)
• Saturated Fat: 6g (29% of daily value)
• Cholesterol: 23mg (8% of daily value)
• Sodium: 780mg (34% of daily value)
• Total Carbohydrate: 51g (18% of daily value)
• Dietary Fiber: 3g (11% of daily value)
• Total Sugars: 5g
• Protein: 15g (29% of daily value)
• Vitamin C: 3mg (3% of daily value)
• Calcium: 259mg (20% of daily value)
• Iron: 4mg (19% of daily value)
• Potassium: 276mg (6% of daily value)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.