Sfincione Palermitano
Palermo's thick, spongy street pizza, topped with a slow-caramelised onion and tomato sauce, anchovies and breadcrumbs. Caramelising the onions low and slow for a full thirty minutes before the tomatoes go in is what builds the deep sweetness this style of pizza is known for.
Ingredients
Instructions
Make dough with flour, yeast, water and 2 tbsp oil, knead 10 minutes, prove 1 hour.
Slowly caramelise onions in 2 tbsp olive oil for 30 minutes.
Add crushed tomatoes and oregano, cook 15 minutes until thick.
Stretch dough into an oiled 30x40cm tray, dimple deeply.
Spread tomato and onion sauce over dough.
Place anchovies evenly over top, scatter with cheese and breadcrumbs.
Drizzle with olive oil and bake at 220C for 25 minutes until golden.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.