Sfincione

Sfincione

Pizza with anchovies and caciocavallo

By
From
Spring in Sicily
Serves
4-6
Photographer
Simon Griffiths

Sfincione is a well-seasoned pizza that can be eaten with aperitivi, as a first course or even as a light main course.

Pizza dough

Ingredients

Quantity Ingredient
600g unbleached plain flour, (preferably Italian ‘Tipo 00’)
2 teaspoons salt
1 tablespoon granulated yeast
3 tablespoons extra-virgin olive oil
375-500ml warm water

Topping

Quantity Ingredient
90-120ml virgin olive oil
2 large spanish onions, finely sliced
20 anchovy fillets in oil, drained and roughly broken up
20 pitted black olives
200g caciocavallo or pecorino, thinly sliced
2 tablespoons fresh breadcrumbs
2 tablespoons fresh oregano, chopped
salt flakes and pepper

Method

  1. To make the pizza dough, combine all the ingredients in a large mixing bowl. Turn onto a work surface and knead until it becomes smooth, shiny and elastic. If it looks too dry, add a little more water. If it looks too wet, add a little more flour. Shape into a ball and rub with a little oil. Leave in a warm place, covered with a tea towel, for about an hour.
  2. Preheat the oven to 220ºC. Heat around 2 tablespoons of the oil in a large frying pan and add the onions. Fry for 5 minutes or until soft and translucent.
  3. Oil a 30 x 40 cm oven tray. Roll the pizza dough out and lift it onto the tray. Use your fingers to push it into the corners and to make indentations over the surface. Brush generously with olive oil. Spread the onions over the pizza base, followed by the anchovies, olives, cheese, breadcrumbs and oregano. Drizzle on the remaining oil and sprinkle with a few salt flakes and pepper. Be lenient with the salt as the anchovies and olives are already salty.
  4. Bake in the oven for 20 minutes.
Tags:
Spring in Sicily
Manuela
Darling
Gansser
Sicilian
Sicily
Italy
Italian
Mediterranean
European
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