Cattivella Recipe: Lo Sfincione, The Original Sicilian-Style Pizza

To satisfy Denverites’ pizza cravings, Cattivella offers a Sicilian-style option. If you’d like to try to make this entree at home, check out Chef Elise Wiggins’ recipe for Lo Sfincione- The Original Sicilian-Style Pizza. I had asked Wiggins if her recipe for Focaccia di Recco, could be made without pork. Apparently, that wasn’t a great idea since she generously offered another recipe option. Vegetarians can eliminate the anchovy fillets from the ingredient list while fish lovers will rejoice with this tasty option. 

Prep Time: 20 mins | Cook Time: 45 mins | Servings: Yield: 1 pizza pie

Ingredients for Cattivella’s Lo Sfincione

For the Dough

• About 3 1/2 cups/500 grams flour (all-purpose)
• 2 1/4 teaspoons (25 grams) active dry yeast, dissolved in 2 tablespoons warm water
• 1 teaspoon fine sea salt
• About 8.5 fluid ounces/250 ml water

For the Topping

• 2 tablespoons olive oil, plus more for greasing the pan
• 3 medium onions (thinly sliced)
• 6 plum tomatoes (ripe, peeled; canned are fine)
• 2 cloves garlic (peeled and thinly sliced
• 6 anchovy fillets (finely chopped; you may omit these, if you’re allergic or not a fan)
• 1/2 pound caciocavallo (coarsely grated)
• 1/4# Caciacavallo 1/2 inch diced
• 1 tablespoon oregano (chopped fresh or 1 teaspoon dried oregano)
• 1 1/2 cups breadcrumbs (homemade or store-bought)

Directions for Cattivella’s Lo Sfincione

For the Dough

• Gather the ingredients.
• Form the flour into a volcano-like shape with a center well on a large wooden cutting board or clean kitchen counter.
• Add the yeast (dissolved in water) to the center with the salt, and then the water.
• Knead until the dough is homogenous and forms into a ball.
• Cover with a kitchen towel and let rest for at least 3 hours.

For the Topping

• Gather the ingredients.
• Heat the olive oil over low heat in a large skillet.
• Add the sliced onions and saute until softened and translucent, about 8 to 10 minutes.
• Add the tomatoes and garlic, using a wooden spoon or spatula to help the tomatoes break down as they cook.
• Continue cooking until sauce is slightly thickened, another 15 to 20 minutes.

Assembling the Pizza and Baking

• Preheat the oven to 450 degrees Fahrenheit
• Grease a baking sheet with olive oil.
• Spread the rested dough in a layer in the pan (about 1 inch high).
• Spread the anchovy pieces evenly over the dough and press in gently.
• Sprinkle about a quarter of the grated cheese over the crust, then cover evenly with a thin layer of the tomato sauce
• Sprinkle with the remaining grated cheese, the breadcrumbs,, and the oregano.
• Drizzle the top generously with more olive oil, and then bake until the cheese is melted and the cheese and breadcrumbs are lightly browned, about 15 minutes.
• Slice into squares and serve.
• Can be served hot or at room temperature.

IF YOU TRY THIS PIZZA RECIPE, I’D LOVE TO HEAR YOUR FEEDBACK. 

Tag @thetravelingbornsteins on Instagram and hashtag it #toppickrecipe

Sandy’s lifestyle and travel experiences are frequently shared with international and domestic online sites and print media. She has contributed stories to Hemispheres, Destinations Magazine, KUHL’s Born in the Mountain blog, Grand Magazine, Wandering Educators, Golden Living, AARP, Hadassah magazine, Localliz, One Travel, Miles Away, Canadian Jewish News, Getting On Travel, Far and Wide, Colorado Parent, Traveler Confidential, Family Circle- Momster, and others.