Sfinciuni

Name: Sfinciuni (Sicilian Onion and Tomato Pizza)
Yield: Makes One 18 cm/7 in Pizza
Cuisine: Italy
Ingredients: 35 g/1 ¼ oz fresh/compressed yeast; 250 ml/8 fl oz/1 cup olive oil; 75 g/3 oz/¾ cup freshly grated pecorino or caciocavallo cheese; 250 g/9 oz/2 ⅓ cups plain/all-purpose flour, plus extra for dusting and kneading; juice of 1 lemon; sea salt and ground black pepper; 1 small onion, thinly sliced; 15-30 ml/1-2 tbsp coarse white breadcrumbs; 5 large salted anchovies, rinsed, boned and chopped; 50 g/2 oz/1 cup fresh parsley, finely chopped

Sicilian Onion and Tomato Pizza

Preparation info

Makes
One
18 cm 7 in Pizza

Difficulty
Medium

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

This dish has ancient roots and is sometimes called schiavazza or rianata. One of the most famous versions was prepared by the nuns of the San Vito and Sfinciuni di Santu is still famous in the city of Palermo in Sicily. Unlike the thin and crispy pizzas usually associated with Italy, this simple Sicilian classic is sometimes half as deep as it is wide, and it has a soft and spongy texture.