Sicilian Sfincione Pizza

Ingredients

• 500g Strong White Bread Flour
• 350ml Lukewarm Water
• 7g Instant Dried Yeast
• 10g Fine Sea Salt
• 30ml Extra Virgin Olive Oil, plus extra for the tray and finishing
• 2 Large Onions, thinly sliced
• 400g Canned Plum Tomatoes, crushed
• 6 Anchovy Fillets, finely chopped
• 150g Caciocavallo Cheese, grated or thinly sliced
• 60g Fine Breadcrumbs
• 1 teaspoon Dried Oregano
• 1 tablespoon Extra Virgin Olive Oil, for the breadcrumbs
• Salt, to taste
• Black Pepper, to taste

Instructions

1. Combine the flour and yeast in a large bowl, then gradually add the water and mix until a soft dough forms.
2. Add the salt and olive oil and knead for 8–10 minutes until the dough is smooth and elastic.
3. Cover and leave to rise for about 2 hours, or until doubled in size.
4. Meanwhile, heat a little olive oil in a large frying pan over low heat and add the sliced onions.
5. Cook the onions gently for 15–20 minutes until very soft and sweet but not browned.
6. Add the crushed tomatoes, season with black pepper, and simmer for another 15 minutes until the sauce is thick. Set aside to cool slightly.
7. Generously oil a rectangular baking tray and transfer the risen dough to it.
8. Gently stretch the dough with oiled fingertips to fill the tray, keeping the dough thick and airy.
9. Cover and leave to proof for another 30–45 minutes.
10. Preheat the oven to 220°C.
11. Scatter the chopped anchovies over the dough, followed by the caciocavallo cheese.
12. Spoon the tomato and onion sauce evenly over the cheese.
13. Mix the breadcrumbs with oregano and a tablespoon of olive oil, then scatter generously over the surface.
14. Drizzle with a little more extra virgin olive oil and bake for 25–30 minutes until the crust is golden and the breadcrumb topping is crisp.
15. Leave to rest for 5–10 minutes before cutting into squares and serving.

instructions_source: editorial-classic