Sfincione (most likely meaning “sponge”) pizza originated as a peasant food for field workers in the small town of Corleone in the Province of Palermo. Baked in a rectangular-shaped pan, this pizza variation has a thick crust, similar to focaccia. First it is topped with a sauce of tomatoes, onions, herbs, and anchovies. Then the cheese and bread crumbs are added on the top. Today this pizza remains a popular street food in many parts of Sicily.

Servings: 4

Ingredients for Dough:

• 400 grams semolina flour
• 20 grams yeast, dissolved in a small amount of warm water
• 200 grams potatoes
• pinch of salt

Ingredients for Topping:

• 6 anchovy filets, chopped
• 200 grams pecorino cheese (preferably siciliano), sliced
• 30 grams caciocavallo cheese (or parmesan), grated
• bread crumbs
• 4 tablespoons extra virgin olive oil
• oregano and pepper, to taste
• cooking oil for greasing

Directions:

Boil the potatoes in salted water. Drain, peel, and mash. Place on a work surface, and mix with the flour. Then make a well in the centre, and add the yeast and salt.

Work the dough thoroughly until it achieves a very soft consistency. Cover and leave it in a warm place to rise until it doubles in volume.

Lay out on a greased dish or pan, spreading with the fingers until it is about 1 inch thick.

Top with the anchovies and pecorino cheese, and then sprinkle with the caciocavallo cheese, oregano, pepper, and extra virgin olive oil.

Bake in a hot oven for about 20 minutes or until the dough is about 1½ inches thick.

Place on a serving dish, and serve immediately. Buon Appetito!