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Sicilian pizza (Sfincione)
1 h active | 5 h 25 m total
Nutrition facts per serving:
  • Energy in kcal about 470
  • Fat about 19g
  • Carbohydrates about 56g
  • Protein about 15g
This is needed
This is needed for 8 people
  • 100 g bread (ciabatta), sliced
  • 475 g flour for making dumplings
  • 1 tsp salt
  • 50 g durum wheat semolina
  • 3 dl water
  • 2 tbsp olive oil
  • 1 tsp dry yeast
Tomato & onion sauce
  • 2 tbsp olive oil
  • water, boiling
  • 6 tomato
  • 4 red onion, thinly sliced
  • 2 garlic clove, pressed
  • 6 anchovy fillets, torn into pieces
  • 150 g Pecorino romano, roughly grated
  • 1 tbsp olive oil
  • 1 tbsp dried oregano
  • 3 tbsp olive oil
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And that's how it's done
And that's how it's done
Place the slices of bread on a baking tray lined with baking paper. Bake for approx. 30 mins. in an oven preheated to 160 °C until the bread is dry but not brown. Remove, allow to cool slightly, blitz in a food processor.
Mix the flour, semolina, salt and yeast in a food processor bowl. Pour in the water and oil. Using the dough hook on a food processor, knead into a smooth, soft dough for approx. 5 mins. Cover and leave to rise at room temperature for approx. 3 hrs.
Tomato & onion sauce
Make cross-shaped incisions into the tomatoes and blanch in hot water for approx. 30 secs. Remove, refresh the tomatoes in ice-cold water, drain, peel away the skin and cut into quarters. Heat the oil in a pan. Cover the onions and steam for approx. 10 mins., stirring occasionally. Add the tomatoes and garlic, cover and simmer for approx. 15 mins., stirring occasionally.
Brush a baking tray with oil, place the dough on the tray, press down gently by hand, pull into shape, cover and leave to rise for a further 30 mins. Spread the anchovies and 1/4 of the cheese on top. Add the tomato & onion sauce, scatter the remainder of the cheese, oregano and breadcrumbs over the top, drizzle with oil.
To bake
Approx. 25 mins. on the bottom shelf of an oven preheated to 240°C.