Sicilian Christmas Pizza (Sfincione) Recipe

Name: Sicilian Christmas Pizza (Sfincione)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Dough:; 2 cups warm water (100 to 110 degrees F (40 to 45 degrees C)); 1 (.25 ounce) package active dry yeast; 1 1/2 teaspoons kosher salt; 1 teaspoon white sugar; 3 tablespoons olive oil; 4 2/3 cups all-purpose flour, or more as needed; For the Sauce:; 2 tablespoons olive oil; 2 large yellow onions, diced; salt to taste; 1 teaspoon red pepper flakes; 1 teaspoon freshly ground black pepper; 1 tablespoon tomato paste; 1 teaspoon dried oregano; 9 oil-packed anchovy fillets, drained and 1 tablespoon oil reserved; 1 1/2 cups marinara sauce; 1/4 cup water; For the Crumb Topping:; 3/4 cup fine plain dry bread crumbs; 1 cup grated Pecorino Romano cheese; 6 tablespoons olive oil, divided; For the Pizza:; 3 ounces shredded mozzarella cheese; 3 ounces shredded aged provolone cheese

Servings: persons

For the Dough:
2 cups warm water (100 to 110 degrees F (40 to 45 degrees C))
1 (.25 ounce) package active dry yeast
1 1/2 teaspoons kosher salt
1 teaspoon white sugar
3 tablespoons olive oil
4 2/3 cups all-purpose flour, or more as needed
For the Sauce:
2 tablespoons olive oil
2 large yellow onions, diced
salt to taste
1 teaspoon red pepper flakes
1 teaspoon freshly ground black pepper
1 tablespoon tomato paste
1 teaspoon dried oregano
9 oil-packed anchovy fillets, drained and 1 tablespoon oil reserved
1 1/2 cups marinara sauce
1/4 cup water
For the Crumb Topping:
3/4 cup fine plain dry bread crumbs
1 cup grated Pecorino Romano cheese
6 tablespoons olive oil, divided
For the Pizza:
3 ounces shredded mozzarella cheese
3 ounces shredded aged provolone cheese

1
Pour warm water into the bowl of a stand mixer fitted with the dough hook. Sprinkle yeast on top and let bloom. Add salt, sugar, honey, olive oil, and flour. Knead, scraping down sides as necessary, until dough is very elastic and sticky, 6 to 7 minutes. Cover and let rise in a warm place until doubled in size, about 90 minutes.
2
Heat olive oil over medium heat. Add onions and salt. Saute, stirring occasionally, until onions soften, sweeten, and turn translucent, 6 or 7 minutes. Add red pepper flakes, black pepper, tomato paste, oregano, and anchovies; mix until anchovies dissolve. Add marinara sauce, rinse out the container with water, and add the water. Stir and let simmer on medium-low heat until flavors come together, about 20 minutes.
3
Preheat the oven to 400 degrees F (200 degrees C).
4
Combine bread crumbs and Pecorino Romano cheese in a bowl; toss together with a fork. Add the reserved anchovy oil and 2 tablespoons olive oil. Mix until bread crumbs are well moistened.
5
Generously coat a rimmed sheet pan with up to 3 tablespoons olive oil. Oil your hands and turn dough out onto pan. Pull, stretch, and press it to the sides of the pan, pausing to let dough rest whenever it shrinks back too quickly.
6
Spoon sauce over the dough and spread up to about 1/2 inch from the edges. Add mozzarella and provolone cheeses. Sprinkle bread crumb mixture evenly on top; do not press down. Drizzle remaining olive oil on top.
7
Bake in the preheated oven until pizza is well browned is bottom is cooked, about 35 minutes. Bake for as as long as you can without the crumbs on top burning so that the crust cooks as much as possible.
8
Slide pizza onto a cooling rack to prevent the bottom from getting soggy. Transfer to a cutting board once cooled.

3151

kcal

Calories

288

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: For the Dough:, 2 cups warm water (100 to 110 degrees F (40 to 45 degrees C)), 1 (.25 ounce) package active dry yeast, 1 1/2 teaspoons kosher salt, and more.

Yes, Sicilian Christmas Pizza (Sfincione) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sicilian Christmas Pizza (Sfincione)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions