Sfincione
Soft, thick Palermo pizza topped with a sweet onion and tomato sauce and crunchy breadcrumbs. Eat it warm in squares.
- Time2 hr 15
- LevelMedium
- Costabout £0.41 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the flour, yeast, sugar and salt. Add the water and 2 tablespoons of oil and mix to a soft, sticky dough. Knead for 10 minutes until smooth and stretchy.
10 min - 2
Cover and leave somewhere warm for 1 hour, until doubled in size.
60 min - 3
Meanwhile, cook the onions in 2 tablespoons of oil over a low heat for 20 minutes until very soft. Add the anchovies, tomatoes and oregano and cook for 15 minutes until thick. Cool.
35 min - 4
Oil a large baking tin. Press the dough into it with your fingers, dimpling it all over. Leave for 30 minutes to puff up.
30 min - 5
Heat the oven to 220°C (200°C fan). Spread the sauce over the dough. Mix the breadcrumbs with the cheese and the last 2 tablespoons of oil and scatter on top.
- 6
Bake for 25 minutes until the base is golden and the crumbs are crisp. Cut into squares and serve warm.
25 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.