Lunch · 150 min · italian

Sfincione Palermitano

All-purpose flour does the heavy lifting here, with warm water rounding it out. An Italian lunch that takes 150 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 4 cups All-purpose flour
• 1.5 cups Warm water
• 2.25 tsp Active dry yeast
• 2 cups Crushed tomatoes
• 1 Yellow onion
• 6 Anchovy fillets
• 1 cup Caciocavallo or provolone
• 1/2 cup Breadcrumbs
• 2 tsp Dried oregano
• 1/4 cup Olive oil

Steps

1. Make a soft pizza dough with the flour, water, yeast, and a spoonful of oil. Knead 8 minutes and rise 1 hour until doubled.
2. Melt the anchovies into olive oil with the thinly sliced onion, cooking low and slow 15 minutes until the onion collapses into sweetness.
3. Stir in the tomatoes and oregano and simmer 15 minutes into a thick sauce. It must be thick — a wet sauce drowns the thick crust.
4. Press the dough into an oiled sheet pan, edge to edge. Spread the sauce generously, then the shredded cheese and breadcrumbs.
5. Bake at 425°F for 25 to 30 minutes until the crust is golden and the top is crisped.
6. Cool 10 minutes, cut into squares, and serve warm or at room temperature — street food style.

Build my plan — free

← All recipes