Sicilian Pizza



Sicilian Pizza, or Sfincione as my grandmother called it, is a nice thick pizza almost more like a bread with the ingredient pushed into the top of the dough. It’s a bit of a change from the traditional thin crust pizza we all know and love but delicious just the same.

Traditionally this pizza is made with no mozzarella cheese and is topped with anchovies, onions and black olives. In many Italian recipes, if you have a desire for authentic Italian flavor, anchovies play a very important part. Many years ago they were very popular as toppings for pizza but through the years pepperoni turns out to be the number one favorite.

If your going to make this Sicilian Pizza make sure you use the anchovies or we’ll just have to call it something else.


  • Basic Pizza Dough
  • 2 medium yellow onion, sliced
  • 10 black olives, pitted and sliced
  • 6 anchovies fillets, finely chopped
  • 1 28oz can of diced tomato
  • 8 ounces caciocavallo cheese
  • 1/2 cup of bread crumbs, toasted
  • 1 Tbls of dried oregano
  • 1/4 cup of extra virgin olive oil


  • In a small frying pan sauté onions until brown and tender.
  • Rub a little oil on a cookie sheet or pizza pan.
  • Gently shape the dough into a round or square shape
  • Push the pieces of anchovy, olives and onions into the top of the dough. I just use the back of a knife to accomplish this.
  • Spread the tomatoes all over the top.
  • Sprinkle with the cheese, oregano and breadcrumbs.
  • Cover it up an let it sit for 2 hours to rise into a thicker dough.
  • Pre-heat oven to 425 degrees
  • Bake for 30 minutes and drizzle the remaining olive oil over the top before serving.

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