Sfincione is a square Sicilian pizza with an airy focaccia-style crust, umami-rich tomato sauce, salty pecorino cheese, and a crispy breadcrumb topping. Make this traditional Italian Christmas pizza as a fun and festive appetizer this holiday season, or simply to mix up pizza night all year round!
Almost every city in the world serves up a comforting street food meant to be enjoyed on the go. In Istanbul you’ll find Pide, and Souvlaki in Athens. In Sicily, you can hardly take a few steps down a street or alleyway without running into a motorized cart piled high with thick, square slices of sfincione.
Students and local workers on their breaks flock to the carts to get their fill of the affordable Sicilian pizza. While toppings can vary slightly depending on the baker, authentic versions almost always include softened onions, and a dusting of bread crumbs that result in a slightly crispy finish, transforming the sauce into an irresistible deep reddish brown hue.
Like Greek Ladenia, sfincione’s focaccia-style crust has just the right amount of structure to hold up to the generous toppings while also offering a satisfyingly soft and chewy texture. The most unique part of Sicilian sfincione, though, is the topping. Unlike most pizzas, sfincione does not typically feature a thick layer of melted cheese. Instead, it’s topped with a layer of grated pecorino, adding a pleasant grassy and salty flavor.
When the Christmas holiday season arrives, sfincione is presented at family feasts. It’s a tradition that goes back hundreds of years, along with other holiday staples like panettone sweet bread and torrone (almond nougat). No matter the time of year, you’re sure to enjoy this humble yet tasty dish!
Table of Contents
History of Sfincione
The origins of Sfincione can be traced to 17th century Palermo, when Monsù chefs working for Prince Giuseppe Branciforte di Butera reinterpreted the dish developed by nuns of the monastery of San Vito with local ingredients, notably substituting the béchamel and giblets for tuma (a mild semi-soft cheese) and anchovies.
Today—and since the end of World War II when the price of tomatoes dropped—the traditional sfincione you’ll find in Sicily features an anchovy and onion Pomodoro sauce, pecorino cheese, and the hallmark breadcrumb topping.
Travel to New York, though, and you’ll find yet another interpretation of sfincione, commonly known as “Sicilian-style pizza.” The New York variety is closer to Detroit-style pizza, and is usually topped with marinara sauce and mozzarella cheese.
What is in Sfincione Sicilian Pizza?
This traditional Sicilian pizza comes together using pantry staples and a few surprising ingredients, resulting in textures and flavors that will have you skipping delivery.
Dough
- Active dry yeast: This quick-activating yeast helps to create the signature airy sfincione crust.
- White sugar: Adding a small amount of sugar to the sauce balances the acidity and bitterness of the tomatoes.
- 00 flour: Also called “double zero flour,” this has a slightly higher protein content that helps create the spongy texture and a finer grain which results in a crispier crust. If you can’t find, all purpose flour will work.
- Semolina flour: Semolina flour is essential for creating a dough that is easy to stretch by hand because of its high protein content that helps to develop the gluten.
- Fine salt: Adding salt to the dough adds flavor while supporting the structure of the dough. Only a touch of salt is added to the sauce to complement the saltiness of the anchovies.
- Extra virgin olive oil: Olive oil is found within every component of sfincione, from the crust to the sauce, helping to achieve a smooth dough, bringing a creamy consistency to the sauce, and creating a golden crust.
- RECOMMENDED FOR THIS RECIPE: Buttery and rich Italian Nocellara.
Marinara Sauce
- Anchovy filets: Adds a distinct umami profile and salty quality.
- Yellow onion: The onions are softened to create a silky texture in the sauce.
- Garlic: Crushed garlic infuses the sauce with a pungent, almost spicy, flavor that mellows as it cooks, transforming into soft and sweet notes.
- Whole peeled San Marzano tomatoes: San Marzano tomatoes are grown in rich volcanic soil in Southern Italy, resulting in a well-balanced flavor and a meaty yet delicate texture.
- Fresh basil leaves: Add an aromatic quality with a distinct sweet profile to the sauce.
- Pecorino cheese: This salty sheep’s milk cheese enhances the umami-rich anchovies.
- Dried oregano: This quintessential herb adds an earthy, floral quality to the topping.
- Plain bread crumbs: A sprinkling of bread crumbs absorbs the sauce, creating a thick and slightly crunchy finish.
How To Make Sfincione Sicilian Pizza
Once you master the crust, which isn’t hard to do, the rest comes together quickly, making it a relatively easy, yet impressive dish. In a few simple steps, you’ll be on your way to enjoying this Sicilian-style pizza. The hardest part is waiting for it to be ready to eat!
Make and Rest the Dough
- Activate the yeast: In a small bowl, whisk together 2 1/2 teaspoons active dry yeast, 1 teaspoon sugar, and 3 tablespoons warm water. Set aside until it achieves a frothy consistency, about 5 minutes.
- Make a shaggy dough: In a large mixing bowl, whisk together 3 cups 00 flour, 1 cup semolina flour, and 2 teaspoons sea salt. Pour in the yeast mixture and use your hands or a wooden spoon to combine fully. Add 3 tablespoons olive oil and remaining 1 1/2 cups water and knead until the dough begins to separate from the sides of the bowl, about 2 to 3 minutes.
- Knead the dough: Turn the dough out onto a large cutting board or clean surface and knead for 5 minutes. Place the bowl over the dough and let rest for 10 minutes. Remove the bowl and knead for 5 minutes, or until the dough is smooth and formed into a ball.
- Rest: Place the dough back into the bowl, cover with a damp cloth, and let rest in a warm place for 1 hour.
Prepare the Sauce
- While the dough is resting, prepare the sauce. Add 2 teaspoons olive oil to a medium saute pan and heat to medium-low. When the oil is shimmery, add 8 minced anchovies, 1 crushed garlic clove, and 1 diced yellow onion. Saute until fragrant, about 1 minute. Add 2 tablespoons of water and cover for 5 minutes, or until the onions are softened and translucent.
- Process the tomatoes: Place 1 (28-ounce) can of whole peeled San Marzano tomatoes (including the juices) in a food processor or blender and pulse 2 to 3 times, or until you achieve a thick consistency, but not smooth. (You can also do this by hand, breaking them up in a medium bowl or simply as they go into the pot.)
- Simmer: To the pan, add the processed tomatoes, 1 teaspoon sea salt, 2 teaspoons white sugar, and 2 to 3 torn basil leaves. Let simmer uncovered for 15 minutes, then remove from heat and set aside.
Make the Sicilian Pizza
- Get ready: Preheat the oven to 400°F. Grease a 10 x 15-inch rimmed sheet pan with 2 tablespoons olive oil, making sure to also grease the sides.
- Stretch and rest the dough. Transfer the dough to the pan and, using your fingertips, gently stretch it until it fills the pan. Then cover with a damp cloth and let rest for 30 minutes.
- Build the sfincione: If the dough shrunk slightly, gently push to the edges of the pan. Cover the dough from edge to edge with the sauce. Sprinkle on 3/4 cup freshly grated pecorino cheese, followed by 1 1/2 teaspoons dried oregano, and finally 2 tablespoons bread crumbs on top.
- Bake the pizza: Bake for 40 to 45 minutes, or until the crust is golden and crispy and the sauce and topping have deepened in color.
- Slice and serve: Remove from the oven, let cool for 10 minutes, then cut into 6 to 8 square slices and serve immediately.
Ways to Mix it Up
Sfincione is essentially a pizza. And, like most pizzas, you can add almost any traditional pizza topping and enjoy delicious results. Some traditional recipes also call for a layer of cubed caciocavallo cheese under the sauce or even more anchovy filets as a topping. Some toppings that pair nicely with the flavors in the sauce include:
- Green or black olives or capers.
- Flaked oil-packed yellowfin tuna. (Tuna is great on pizza and it is common in Southern Italy.)
- Fresh herbs or greens, like arugula (add just before serving).
What to Serve with Sfincione
Sfincione boasts a thick crust and generous toppings, making it satisfying as a meal all on its own. But to serve it as an appetizer or as part of a meal with several courses, consider cutting the sfincione into smaller slices and serving it with some light Italian sides and desserts. Some of my favorites include:
- Prosciutto e Melone (Prosciutto and Melon)
- Lemon Parmesan Lettuce Salad Recipe
- 2-Ingredient Lemon Sorbet (Sorbetto al Limone)
Leftovers And Making Ahead
It’s doubtful that there will be any leftovers, but if you and your family or guests find yourselves too stuffed to polish off this rectangular pizza, or are just saving room for some Italian sweets, here’s the best way to store and reheat any leftovers:
- Get ahead: The crust needs to be made on the same day, but you can make the marinara sauce in up to 5 days in advance. Let it cool and refrigerate in an airtight container. Bring to room temperature before using.
- Store: Stack cooled slices of pizza in an airtight food storage container, separating each slice with parchment or wax paper. Refrigerate for up to 3 days.
- Reheat: Preheat your oven to 400°F for 30 minutes before reheating the pizza directly on the oven rack or on a pizza stone for approximately 3 to 4 minutes or until fully heated through.
More Styles of Pizza
Browse all Mediterranean recipes.
Visit Our Shop.
Sfincione Sicilian Pizza
Ingredients
For the Crust
- 2 1/2 teaspoons (10 grams) active dry yeast
- 1 teaspoon (5 grams) white sugar
- 1 1/2 cups plus 3 tablespoons warm water, divided
- 3 cups (400 grams) 00 flour
- 1 cup (110 grams) semolina flour
- 2 teaspoons (10 grams) sea salt
- 3 tablespoons extra virgin olive oil, plus more for greasing
For the Marinara Sauce
- 2 teaspoons extra virgin olive oil
- 8 oil-packed anchovy filets, minced
- 1 large garlic clove, crushed with the side of your knife and peeled
- 1 small yellow onion, diced
- 2 tablespoons water
- 1 28-ounce can whole peeled San Marzano tomatoes
- 1 teaspoon sea salt
- 2 teaspoons white sugar
- 2 to 3 fresh basil leaves, torn
For Topping
- 3/4 cup freshly grated pecorino cheese
- 1 1/2 teaspoons dried oregano
- 2 tablespoons plain bread crumbs
Instructions
Make and Rest the Dough
- Activate the yeast. In a small bowl, whisk together the yeast, sugar, and 3 tablespoons of the warm water. Set aside until it achieves a frothy consistency, about 5 minutes.
- Make a shaggy dough. In a large mixing bowl, whisk together the 00 flour, semolina flour, and salt. Pour in the yeast mixture and use your hands or a wooden spoon to combine fully. Add the olive oil and remaining water and knead until the dough begins to separate from the sides of the bowl, about 2 to 3 minutes.
- Knead the dough. Turn the dough out onto a large cutting board or clean surface and knead for 5 minutes. Place the bowl over the dough and let rest for 10 minutes. Remove the bowl and knead for 5 minutes, or until the dough is smooth and formed into a ball.
- Rest. Place the dough back into the bowl, cover with a damp cloth, and let rest in a warm place for 1 hour.
Make the Marinara Sauce
- While the dough is resting, prepare the sauce. Add the olive oil to a medium saute pan and heat to medium-low. When the oil is shimmery, Add the anchovies, garlic, and onion and saute until fragrant, about 1 minute. Add the water and cover for 5 minutes, or until the onions are softened and translucent.
- Process the tomatoes. Place the tomatoes (including the juices) in a food processor or blender and pulse 2 to 3 times, or until you achieve a thick consistency, but not smooth. (You can also do this by hand, breaking them up in a medium bowl or simply as they go into the pot.)
- Simmer.To the pan, add the processed tomatoes, salt, sugar, and basil leaves. Let simmer uncovered for 15 minutes, then remove from heat and set aside.
Make the Sicilian Pizza
- Get ready. Preheat the oven to 400*F. Grease a 10 x 15-inch rimmed sheet pan with 2 tablespoons olive oil, making sure to also grease the sides.
- Stretch and rest the dough. Transfer the dough to the pan and, using your fingertips, gently stretch it until it fills the pan. Then cover with a damp cloth and let rest for 30 minutes.
- Build the sfincione. If the dough has shrunk, gently push to the edges of the pan. Cover the dough from edge to edge with the sauce. Sprinkle on the cheese, followed by the oregano, and finally the bread crumbs on top.
- Bake the pizza. Bake for 40 to 45 minutes, or until the crust is golden and crispy and the sauce and topping have deepened in color.
- Slice and serve. Remove from the oven, let cool for 10 minutes, then cut into 6 to 8 square slices and serve immediately.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and oregano used in this recipe.
- Yes, you use all of the sauce! It seems like a lot but it reduces during baking. And since the dough is thick compared to say a NY-style pizza, it really benefits from the heavy sauce.
- A note about flour. This recipe calls for OO flour, which is worth seeking out, however, if you can’t find it you can swap in All purpose flour.
- Get ahead: The crust needs to be made on the same day, but you can make the marinara sauce in up to 5 days in advance. Let it cool and refrigerate in an airtight container. Bring to room temperature before using.
- Store: Stack cooled slices of pizza in an airtight food storage container, separating each slice with parchment or wax paper. Refrigerate for up to 3 days.
- Reheat: Preheat your oven to 400°F for 30 minutes before reheating the pizza directly on the oven rack or on a pizza stone for approximately 3 to 4 minutes or until fully heated through.
Nutrition
Bundle and Save!
Four of our best-selling signature olive oils, perfect for everyday use.
