Sicilian Sfincione Pizza

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 cup (125g) semolina flour 1 cup (125g) semolina flour
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (235ml) warm water 1 cup (235ml) warm water
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 1 large onion, thinly sliced 1 large onion, thinly sliced
• 4-6 anchovy fillets, chopped 4-6 anchovy fillets, chopped
• 1 cup (235ml) tomato sauce 1 cup (235ml) tomato sauce
• 1 cup (100g) caciocavallo cheese, grated 1 cup (100g) caciocavallo cheese, grated
• 1/4 cup (30g) breadcrumbs 1/4 cup (30g) breadcrumbs
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 48g, 4g
• Protein: 12g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5 minutes until foamy.
2. 2.
   In a large mixing bowl, combine the all-purpose flour, semolina flour, and salt. Make a well in the center and pour in the yeast mixture and olive oil.
3. 3.
   Mix the ingredients together until a dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1-2 hours until doubled in size.
5. 5.
   Preheat the oven to 220°C (425°F). Punch down the dough and transfer it to a greased baking sheet, pressing it out to form a rectangular shape.
6. 6.
   In a skillet, heat some olive oil over medium heat and sauté the sliced onions until caramelized.
7. 7.
   Spread the tomato sauce evenly over the dough, leaving a small border around the edges. Top with the caramelized onions, chopped anchovies, and grated caciocavallo cheese.
8. 8.
   Sprinkle the breadcrumbs over the toppings and drizzle with a little olive oil.
9. 9.
   Bake the Sfincione pizza in the preheated oven for 20-25 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
10. 10.
    Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving.

Treat your ingredients with care...

• Anchovy fillets — If you prefer a milder flavor, you can reduce the amount of anchovy fillets or omit them altogether.
• Caciocavallo cheese — If you can't find caciocavallo cheese, you can substitute it with provolone or mozzarella cheese.
• Semolina flour — Semolina flour adds a unique texture to the dough, but if you don't have it, you can use all-purpose flour instead.

Tips & Tricks

• For a crispier crust, preheat the baking sheet in the oven before placing the dough on it.
• If you prefer a spicier flavor, you can add a pinch of red pepper flakes to the tomato sauce.
• Allow the dough to rise in a warm place, such as near a window or on top of a preheated oven, to speed up the rising process.
• Leftover Sfincione pizza can be reheated in the oven for a few minutes to regain its crispiness.
• Serve the Sfincione pizza warm or at room temperature for the best flavor.

Serving advice

Cut the Sicilian Sfincione Pizza into squares or rectangles and serve it as a main course or as part of a buffet-style meal. It pairs well with a fresh green salad on the side.

Presentation advice

Present the Sfincione pizza on a wooden cutting board or a rustic serving platter. Garnish it with fresh basil leaves for a pop of color.