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Fish, Italy

Sicilian sfincione with green salad

Sfincione is a thick, soft Sicilian pizza topped with tomato, melted onions and anchovies. It serves 4, takes about 1h40, rates medium difficulty, and costs around €1.90 per person. The key to getting it right is using very little sauce, since the slow cooked onions and melted anchovies carry all the flavor.

Tonight we're heading to Palermo with sfincione, that thick, soft pizza that smells of tomato and slow cooked onions, served with a crisp green salad.

Sicilian sfincione with green salad
Total time
1 h 40
Difficulty
Medium
Cost per person
€1.90
Calories per person
550 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring

Sfincione is the pizza you make when you want something other than a thin, crisp crust. Its base is tall and soft, almost like bread, and it soaks up a tomato sauce flavored with slow cooked onions. The anchovies melt as the onions cook and nearly disappear, leaving behind a salty depth that wakes up the whole topping. Pecorino and toasted breadcrumbs on top add the crunch the base would otherwise lack.

This is a Sunday or slow weeknight recipe, since the dough needs time to rise and the sauce needs to reduce gently. It works well for a table of adults or curious teenagers, less so for picky kids because of the anchovies, even though they melt away and stay discreet. Serve it with a well dressed green salad, which cuts through the softness of the crust and the sweetness of the onions.

The ingredients

4 people

Pantry

  • Flouroften in the pantry 400 g
  • Dry active yeastoften in the pantry 1 packet
  • Warm wateroften in the pantry 25 cl
  • Olive oiloften in the pantry 5 tbsp
  • Crushed tomatoesoften in the pantry 400 g
  • Anchovy fillets in oil 8
  • Breadcrumbsoften in the pantry 5 tbsp
  • Dried oreganooften in the pantry 1 tsp
  • Balsamic vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onions 3
  • Green salad 1

Dairy

  • Grated pecorino 50 g

Allergens Gluten, Fish, Lactose

The step by step recipe

  1. Mix the flour, yeast, 1 tsp of salt, warm water and 2 tbsp of oil, knead for ten minutes then let rise under a kitchen towel. 1 h

    Set the bowl near a radiator or in the switched off oven with the light on, the dough doubles faster.

  2. Slice the onions and cook them gently in 2 tbsp of oil with the drained anchovies, until the anchovies fall apart. 20 min

    The anchovies fully dissolve into the warm oil, even kids won't spot them.

  3. Add the tomatoes and oregano, season lightly with salt, and let it reduce into a thick sauce. 10 min

    A sauce that's too runny will soak the dough, it should hold on the spoon.

  4. Spread the dough onto an oiled baking sheet, cover it with the sauce and sprinkle with breadcrumbs mixed with pecorino.

    Press the dough out with oiled fingertips all the way to the edges, it stays thick and airy.

  5. Bake at 220°C until golden, then serve with the salad dressed in balsamic vinegar and oil. 25 min

    Let it rest five minutes before slicing, the sauce sets and the slices hold together.

Our tips to get it right

  • Knead the dough for at least ten minutes until it turns elastic, that's what gives sfincione its signature soft crumb once baked.
  • Drain the anchovies well before melting them into the onions, otherwise the can's oil makes the sauce too greasy.
  • Spread the dough with oiled fingers rather than a rolling pin, that way you keep the air pockets that make the crumb so soft.

The variations

  • Swap the pecorino for parmesan if you can't find it, the flavor will be a touch milder but still good.
  • For a vegetarian version, skip the anchovies and add a handful of pitted black olives to keep a salty note.
  • To save time, use a store bought pre risen pizza dough and spend your time on the onion sauce instead.

What to serve it with

  • Green salad with vinaigrette
  • Sparkling water with lemon
  • Green olives as a starter

Storage

Sfincione keeps for 2 to 3 days in the fridge in an airtight container. It freezes well once baked and sliced, for up to 1 month. Reheat it in the oven rather than the microwave, so the base crisps back up a little.

Questions about this dish

Can you make the dough ahead of time?

Yes, you can make it the night before and let it rise slowly in the fridge. Take it out an hour before shaping so it comes back to room temperature.

Can you replace the anchovies?

You can leave them out if you don't like the taste, the slow cooked onion sauce still tastes good without them. For a briny note instead, try a few chopped capers.

Why is sfincione's dough so thick?

That's what defines this Sicilian pizza, built to hold a generous topping without tearing. It's closer to a topped focaccia than a thin crust pizza.

Is sfincione served hot or cold?

It's traditionally eaten warm or at room temperature, which makes it easy to prepare ahead. It still tastes good after a few hours, unlike a classic pizza.

How long does it take to make a Sicilian sfincione with a green salad?

Count 1 h 40 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a Sicilian sfincione with a green salad?

About 550 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Sicilian sfincione with a green salad cost?

About €1.90 per serving, or €7.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, fish, lactose. Always check the labels of the products you buy.

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