Sicilian Christmas Pizza (Sfincione) – Finally, A Pizza Alongside To A Greater Extent Than Carbs

Topping a thick-crust pizza alongside breadcrumbs powerfulness audio similar a foreign idea, but it actually is the hugger-mugger sauce behind this Sicilian Christmas Pizza. Well, that together with the actual hugger-mugger sauce. Speaking of secrets, whether yous say your friends together with menage unit of measurement that the sauce is made alongside onions together with anchovies is your business, but if yous mean value that’ll plough them off, together with thence peradventure continue it to yourself, at to the lowest degree until they realize it’s 1 of the most delicious things they’ve always had. Hey, all’s fair inwards love, war, together with pizza.

Besides the crispy, cheesy, crumb topping, together with super savory sauce, the other hugger-mugger to this amazing pizza is the extremely moisture together with mucilaginous dough. You could exercise a to a greater extent than criterion pizza dough for this, but it won’t endure the same experience. One argue nosotros tin larn away alongside putting breadcrumbs on the overstep is the contrast betwixt that texture, together with the feather-light, spongy crust. Besides, if yous exercise plenty crude oil on your fingers, it’s actually non that difficult to locomote alongside anyway.

As usual, I’m non claiming whatsoever form of authenticity here, thence I don’t experience bad that I didn’t exercise casciocavallo, which is the traditional cheese for this pizza. I ended upward using mozzarella, aged provolone, together with pecorino, which I mean value locomote real good on this, but having said that, exercise whatever melty cheeses yous like. The same goes for adding other toppings, but I can’t imagine anything making this whatsoever to a greater extent than amazing that it already is. Either way, whether it’s for Christmas, or simply about other occasion, I actually produce promise yous laissez passer on this a endeavor soon. Enjoy!

Ingredients for a 18" X 13" Sheet Pan:

For the dough:

2 cups warm H2O (105 to 110 F.)

1 parcel dry out active yeast

1 1/2 teaspoons kosher salt

1 teaspoon sugar

3 tablespoons olive oil

4 1/3 cups all-purpose flour, or to a greater extent than every bit needed to accomplish a real wet, mucilaginous dough

For the sauce:

2 tablespoons olive oil

2 large yellowish onions, diced

1 teaspoon red-pepper flakes

1 teaspoon freshly set down dark pepper

1 tablespoon tomato plant paste

1 teaspoon dried oregano
9 oil-packed anchovy fillets

1 1/2 cups marinara or tomato plant sauce

1/4 loving cup H2O to rinse sauce container

salt to taste

Note: For best results, sauce should endure highly seasoned

For the crumb topping:

3/4 loving cup fine evidently dry out staff of life crumbs

1 loving cup finely grated pecorino cheese

1 tablespoon anchovy oil

2 tablespoons olive oil

For the pizza:

3 ounces grated mozzarella

3 ounces aged provolone cheese

- Bake at 400 F. for almost 35 minutes (go every bit long every bit yous tin without the crumbs on overstep burning, thence that the crust cooks every bit much every bit possible)
-- For best results, slide cooked pizza on to a cooling rack to forestall the bottom from getting soggy.
--- If bottom gets soggy, pizza slices tin endure reheated inwards a dry out pan, which volition crisp upward the crust nicely.