Sicilian pizza (Sfincione)

Sicilian pizza (Sfincione)

Total: 5 hr 25 Min. | Active: 1 hr
Nutritional value / people: 470 kcal
, Fat: 19 g
, Carbohydrate: 56 g
, Protein: 15 g


8 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


100 g bread (ciabatta), sliced


475 g flour for making dumplings
50 g durum wheat semolina
1 tsp salt
1 tsp dry yeast
3 dl water
2 tbsp olive oil

Tomato & onion sauce

6 tomatoes
water, boiling
2 tbsp olive oil
4 red onions, thinly sliced
2 garlic cloves, pressed


3 tbsp olive oil
6 anchovy fillets, torn into pieces
150 g Pecorino romano, roughly grated
1 tbsp dried oregano
1 tbsp olive oil
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How it's done

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Place the slices of bread on a baking tray lined with baking paper.

Bake for approx. 30 mins. in an oven preheated to 160 °C until the bread is dry but not brown. Remove, allow to cool slightly, blitz in a food processor.


Mix the flour, semolina, salt and yeast in a food processor bowl. Pour in the water and oil. Using the dough hook on a food processor, knead into a smooth, soft dough for approx. 5 mins. Cover and leave to rise at room temperature for approx. 3 hrs.

Tomato & onion sauce

Make cross-shaped incisions into the tomatoes and blanch in hot water for approx. 30 secs. Remove, refresh the tomatoes in ice-cold water, drain, peel away the skin and cut into quarters. Heat the oil in a pan. Cover the onions and steam for approx. 10 mins., stirring occasionally. Add the tomatoes and garlic, cover and simmer for approx. 15 mins., stirring occasionally.


Brush a baking tray with oil, place the dough on the tray, press down gently by hand, pull into shape, cover and leave to rise for a further 30 mins. Spread the anchovies and 1/4 of the cheese on top. Add the tomato & onion sauce, scatter the remainder of the cheese, oregano and breadcrumbs over the top, drizzle with oil.

To bake

Approx. 25 mins. on the bottom shelf of an oven preheated to 240°C.

Good to know
Tip: To speed things up, use ready-made pizza dough (approx. 800 g). Make the breadcrumbs using old, dry bread to save time drying the bread in the oven.

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