7 July, 2015
Sfincione porcile la pizza
Sfincione: Is a thick Sicilian pizza, or more precisely a focaccia, topped with tomatoes, onions, a few anchovies and perhaps grated casciocavallo cheese, seasoned with a dash of oregano. Outside Italy, the term “Sicilian pizza” is used to describe all kinds of things, but until the 1860s sfincione (loosely translated “thick sponge”) was the kind of “pizza” usually consumed in Sicily, especially in the western part of the island.
- 1 lg onion Sliced
- 1 cup lukewarm water
- 1/2 cup olive oil Extra virgin
- 1 1/2 cups tomato sauce
- 1 salt and pepper To taste
- 1 can Anchovies small can fillets
- 1 cup bread crumbs unseasoned
- 2 tbsp Dried Oregano
- 2 tbsp olive oil Extra virgin
- Make dough (See Pizza Dough Recipe).
- Sauté the onion in olive oil until golden.
- Add your tomato sauce stir simmer for 10 minutes. Season with salt and pepper.
- Open up the anchovies.
- Liberally oil two 9-inch cake pans. Divide the dough in half and place each half in a cake pan, spreading it out with your fingers so it covers the bottom in an even layer. Sprinkle the anchovies over each half, pushing them down into the dough as far as they will go.
- Spread the tomato and onion sauce evenly. Mix the bread crumbs and oregano together and sprinkle them in an even layer over the sauce.
- Bake for 30 minutes or until the crust is nicely browned. Drizzle with olive oil and cut into pieces. Serve hot.
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Nutrition Facts
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