Name: Sfincione Pizza with Anchovy and Capers
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6 slices
Cuisine: Italian cuisine
Ingredients: 500 g all-purpose flour; 350 ml warm water (about 40-45°C); 7 g active dry yeast; 1 tsp sugar; 3 tbsp olive oil (plus extra for greasing); 1 tsp salt; 2 pcs onions (large, thinly sliced); 3 tbsp olive oil; 100 g tomato paste; 100 ml water; 8 pcs anchovies (fillets, rinsed and chopped); 2 tbsp capers (rinsed and drained); 1 tsp dried oregano; 0.5 tsp black pepper; 0.25 cup bread crumbs (for sprinkling (optional))

A close-up of a rustic, rectangular Sfincione Pizza on a wooden board, showcasing its thick, airy crust and generous toppings. The golden-brown surface is covered with a rich red tomato sauce, tender caramelized onions, numerous glistening silver anchovy fillets, and dark green capers. Several pieces of the pizza have been sliced, revealing the soft interior and inviting texture. The image is take

Embark on a culinary journey to the sun-drenched island of Sicily with this authentic Sfincione Pizza recipe, a beloved street food classic that predates the Neapolitan pizza as we know it. Unlike its thinner cousin, Sfincione boasts a wonderfully thick, airy, and bread-like crust, reminiscent of a focaccia, providing a satisfying chew and a perfect canvas for its robust toppings. This particular rendition celebrates the bold, savory flavors of the Mediterranean, featuring deeply caramelized onions, rich tomato paste, pungent anchovy fillets, and briny capers, all crowned with a generous sprinkle of aromatic oregano. The slow caramelization of the onions is crucial, coaxing out their natural sweetness to balance the saltiness of the anchovies and capers, creating a harmonious flavor profile that is both rustic and refined. Sfincione isn't just a pizza; it's a taste of Sicilian history and tradition, ideal for sharing with family and friends at a casual gathering or as a unique appetizer. Mastering the art of its fluffy dough and flavor-packed topping will truly elevate your home cooking, bringing the vibrant essence of Palermo's bustling markets right to your kitchen. Get ready to impress with this deeply flavorful and texturally delightful Sicilian classic.

Preparation time: 30 min
Cooking time: 40 min
Total time: 1 hr 10 min
Servings: 6

Instructions

Dough Preparation

1In a large bowl, dissolve yeast and sugar in warm water. Let stand for 5-10 minutes until foamy.
2Add olive oil, salt, and half of the flour to the yeast mixture. Mix until combined.
3Gradually add the remaining flour, mixing until a shaggy dough forms. Turn onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
4Place the dough in a greased bowl, cover with plastic wrap or a damp cloth, and let rise in a warm place for 1-1.5 hours, or until doubled in size.

Topping Preparation

1While the dough is rising, heat 3 tablespoons of olive oil in a large skillet over medium heat. Add thinly sliced onions and cook, stirring occasionally, for 20-25 minutes until deeply caramelized and tender.
2Stir in the tomato paste, water, chopped anchovies, and capers. Cook for another 5 minutes, allowing the flavors to meld. Remove from heat and stir in the oregano and black pepper.

Assembly and Baking

1Preheat oven to 200°C (390°F). Lightly grease a 9x13 inch baking pan or a large round pizza pan with olive oil.
2Gently punch down the risen dough and transfer it to the prepared pan. Press and stretch the dough to fill the bottom of the pan evenly.
3Evenly spread the onion and tomato topping over the dough, leaving a small border around the edges. Sprinkle with bread crumbs if desired.
4Bake for 30-40 minutes, or until the crust is golden brown and the topping is bubbling. If the top browns too quickly, you can loosely tent it with foil.
5Remove from oven, let cool for a few minutes before slicing and serving. Sfincione is delicious warm or at room temperature.

Instructions

Dough Preparation

1In a large bowl, dissolve yeast and sugar in warm water. Let stand for 5-10 minutes until foamy.
2Add olive oil, salt, and half of the flour to the yeast mixture. Mix until combined.
3Gradually add the remaining flour, mixing until a shaggy dough forms. Turn onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
4Place the dough in a greased bowl, cover with plastic wrap or a damp cloth, and let rise in a warm place for 1-1.5 hours, or until doubled in size.

Topping Preparation

1While the dough is rising, heat 3 tablespoons of olive oil in a large skillet over medium heat. Add thinly sliced onions and cook, stirring occasionally, for 20-25 minutes until deeply caramelized and tender.
2Stir in the tomato paste, water, chopped anchovies, and capers. Cook for another 5 minutes, allowing the flavors to meld. Remove from heat and stir in the oregano and black pepper.

Assembly and Baking

1Preheat oven to 200°C (390°F). Lightly grease a 9x13 inch baking pan or a large round pizza pan with olive oil.
2Gently punch down the risen dough and transfer it to the prepared pan. Press and stretch the dough to fill the bottom of the pan evenly.
3Evenly spread the onion and tomato topping over the dough, leaving a small border around the edges. Sprinkle with bread crumbs if desired.
4Bake for 30-40 minutes, or until the crust is golden brown and the topping is bubbling. If the top browns too quickly, you can loosely tent it with foil.
5Remove from oven, let cool for a few minutes before slicing and serving. Sfincione is delicious warm or at room temperature.

Nutrition Information

Calories: 450 kcal
Protein: 15 g
Fat: 18 g
Carbs: 55 g

Nutrient	Per serving
Calories	450 kcal
Protein	15 g
Fat	18 g
Carbs	55 g

Tips

Ensure your warm water for yeast is not too hot (above 49°C/120°F) or it will kill the yeast, preventing your dough from rising.
Don't rush the onion caramelization; it's essential for developing the deep, sweet base flavor that balances the salty ingredients.
Sfincione is traditionally served in squares, making it perfect for sharing at casual gatherings or as a satisfying snack.