You can eat pizza your whole life, and somehow never get tired of it. Pizza Sfincione is a soft, Sicilian-style pizza, almost like focaccia, traditionally served on New Year's Eve with a layer of crunchy bread crumbs on top. Yes, we all need ANOTHER pizza recipe! Although I love my thin-crust St. Louis Style Pizza
, this is still comfort food to me.
- 3 cups all-purpose flour +3 Tbsp. (if necessary)
- 1-1/4 tsp. salt
- 2 tsp. instant yeast
- 2 Tbsp. olive oil
- 1 cup lukewarm water
- 1 large sweet onion
- 28-ounce can chopped or diced tomatoes
- 2 tsps. Oregano, Basil or Italian Seasoning
- 1/4 tsp. red pepper flakes
- 1 clove garlic, minced
- 2 cups shredded mozzarella
- 4 ounces provolone, shredded
- 3/4 cup freshly shredded Parmesan cheese
- 2 cups Panko bread crumbs
- 4 Tbsp. olive oil
- 1 Tbsp. Oregano or Italian Seasoning
To make the crust, combine all of the ingredients and mix and knead to make a smooth, soft dough, using a stand mixer, bread machine, or your hands.
Place the dough in a lightly greased bowl; cover and let rise until puffy and doubled, about 90 minutes.
While the dough is rising, prepare the toppings. Peel and slice the onions and fry them with the garlic in a bit of olive oil until golden brown. Add salt, red pepper flakes and a pinch of sugar to taste.
Add the tomatoes to the fried onions, along with the Italian Seasoning. Simmer for about 5 minutes until slightly thickened. Let cool.
Stir together the bread crumbs, oil and Italian Seasoning. Set aside.
Spray a large baking sheet (13 x 18 half sheet pan) with non-stick spray. Drizzle with olive oil and brush to evenly coat. Gently deflate the dough and plop it onto the baking sheet and press it towards the edges.
Cover the dough and let rise again; about another 90 minutes. Preheat oven to 425 degrees F.
Uncover the dough, and sprinkle with the shredded mozzarella and provolone. The cheese is going on first on this pizza. Then spread the tomato/onion sauce over the cheese. Top with the Parmesan and then the bread crumbs.
Bake the pizza for 35 minutes, or until the crust and crumbs are golden brown. Cut into smaller pieces and serve as an appetizer!
Felice Anno Nuovo!
~Adapted from King Arthur Flour