Mushroom and Ricotta Sfincione Pizza
Mushroom and Ricotta Sfincione Pizza
Step into the heart of Sicilian street food with this rustic Mushroom and Ricotta Sfincione Pizza, a delightful departure from its Neapolitan cousin. Sfincione, meaning "thick sponge," is a beloved dish from Palermo, characterized by its substantial, focaccia-like crust that’s baked in a rectangular pan. This deep-dish style offers a wonderfully chewy interior and a golden, slightly crisp bottom, making each bite a satisfying experience. Our rendition elevates this classic with layers of sweet, caramelized onions, earthy sautéed mixed mushrooms, and creamy dollops of fresh ricotta cheese, all harmonizing beautifully over a vibrant, traditional tomato sauce. The umami depth of the mushrooms and the luxurious richness of the ricotta provide a sophisticated contrast to the tangy tomato base and the hearty bread. This dish perfectly captures the essence of Sicilian cuisine—simple, flavourful ingredients combined to create something truly special. It’s perfect for a comforting family meal, a festive gathering with friends, or a sophisticated appetizer that promises to transport your taste buds straight to the sunny streets of Sicily, offering both authentic tradition and modern appeal.
- Preparation time
- 30 min
- Cooking time
- 25 min
- Total time
- 55 min
- Servings
- 6
Instructions
Preparation
- 1Preheat your oven to 200°C (400°F). Lightly grease a rectangular baking pan (approximately 9x13 inches) with olive oil.
- 2On a lightly floured surface, gently stretch or roll out the focaccia-style pizza dough to fit the prepared baking pan. Press it evenly into the pan, ensuring it reaches all corners. Let it rest for 10-15 minutes.
Cooking Toppings
- 1Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add sliced mixed mushrooms and sauté until they release their moisture and start to brown, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- 2Season the mushrooms with a pinch of salt and pepper. Set aside.
Assemble and Bake
- 1Spread the tomato sauce evenly over the dough in the pan, leaving a small border around the edges. Sprinkle with dried oregano.
- 2Distribute the caramelized onions over the tomato sauce, followed by the sautéed mushrooms.
- 3Dollop spoonfuls of fresh ricotta cheese over the toppings. Drizzle lightly with the remaining 1 tablespoon of olive oil.
- 4Bake for 20-25 minutes, or until the crust is golden brown and the toppings are bubbling. The ricotta should be lightly golden in spots.
- 5Remove from the oven, let it cool for a few minutes, then garnish with fresh parsley before slicing and serving warm.
Nutrition Information
- Calories
- 451 kcal
- Protein
- 18 g
- Fat
- 20 g
- Carbs
- 50 g
| Nutrient | Per serving |
|---|---|
| Calories | 451 kcal |
| Protein | 18 g |
| Fat | 20 g |
| Carbs | 50 g |
Tips
- For the best flavor, caramelize your onions slowly and thoroughly beforehand. This adds a depth of sweetness that complements the earthy mushrooms.
- Don't overcrowd the pan when sautéing mushrooms; cook them in batches if necessary to ensure they brown nicely instead of steaming.
- Sfincione is delightful served warm or at room temperature. It's excellent as an appetizer or a light main course alongside a fresh salad.