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Sicilian Christmas Pizza (Sfincione)
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Prep Time:
25 minutes
Cook Time:
65 minutes
Total Time:
180 minutes
Chef John's irresistible twist on Sicilian Christmas pizza features a savory onion-anchovy sauce, light crust, and crispy breadcrumb topping.
Ingredients:
  • 2 cups warm water (100 to 110 degrees F (40 to 45 degrees C))
  • 1 (.25 ounce) package active dry yeast
  • 1.5 teaspoons kosher salt
  • 1 teaspoon white sugar
  • 3 tablespoons olive oil
  • 4.6666665077209 cups all-purpose flour, or more as needed
  • 2 tablespoons olive oil
  • 2 large yellow onions, diced
  • salt to taste
  • 1 teaspoon red pepper flakes
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 9 oil-packed anchovy fillets, drained and 1 tablespoon oil reserved
  • 1.5 cups marinara sauce
  • 0.25 cup water
  • 0.75 cup fine plain dry bread crumbs
  • 1 cup grated Pecorino Romano cheese
  • 6 tablespoons olive oil, divided
  • 3 ounces shredded mozzarella cheese
  • 3 ounces shredded aged provolone cheese
Instructions:
  • 1. In the bowl of a stand mixer fitted with the dough hook, combine warm water and yeast, allowing it to bloom. Add salt, sugar, olive oil, and flour. Knead for 6 to 7 minutes until the dough is elastic and sticky, scraping the sides as needed. Cover and let the dough rise in a warm spot until doubled in size, approximately 90 minutes.
  • In a skillet, warm olive oil over medium heat. Cook onions with salt until softened and translucent, around 6-7 minutes. Stir in red pepper flakes, black pepper, tomato paste, oregano, and anchovies until anchovies dissolve. Pour in marinara sauce and water from rinsing the jar. Let simmer on medium-low for about 20 minutes until flavors meld.
  • Preheat the oven to a toasty 400 degrees F (200 degrees C).
  • In a bowl, mix together bread crumbs and Pecorino Romano cheese using a fork. Add the reserved anchovy oil and 2 tablespoons of olive oil, and mix until the bread crumbs are thoroughly moistened.
  • Drizzle a luxurious 3 tablespoons of olive oil onto a rimmed 13x18-inch sheet pan. Coat your hands with oil and transfer the dough onto the pan. Gently pull, stretch, and press the dough to the edges of the pan, allowing it to rest to prevent shrinking back too quickly.
  • Spread the sauce evenly over the dough, leaving a 1/2 inch border. Layer on the mozzarella and provolone cheeses. Sprinkle the bread crumb mixture over the top without pressing down, then drizzle with the remaining olive oil.
  • Place the pizza in the preheated oven and bake for about 35 minutes, ensuring the crust is well browned and cooked through without burning the top.
  • Place the pizza on a cooling rack to keep the crust crispy. Move it to a cutting board once it has cooled down.

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