Of which 5.6 g sugars and 7.3 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights A complete dish in one pan · Slow-stewed onion · Crunchy topping
Allergens gluten, fish, milk
Sfincione palermitano
Onion, tomato and caciocavallo
This Palermo specialty is close to a tall, soft pizza, topped with stewed onion, tomato, anchovy, caciocavallo and toasted breadcrumbs. The Bagheria version is a different tradition, usually made without tomato. This one follows the Palermo family and uses drained anchovies in oil, which are easy to portion.
Ingredients
- 350 g (12½ oz) white bread/pizza flour
- 150 g (5½ oz) fine durum wheat semolina (semola rimacinata)
- 325 g (11½ oz) water for the dough
- 25 g (1 oz) olive oil for the dough
- 10 g salt for the dough
- 3 g instant dry yeast
- 350 g (12½ oz) onion, peeled
- 500 g (1 lb) canned peeled tomatoes with their juice
- 75 g (2¾ oz) water for the sauce
- 25 g (1 oz) olive oil for the sauce
- 20 g (¾ oz) anchovies in oil, drained
- 1 g salt for the sauce
- 150 g (5½ oz) caciocavallo, rind removed
- 20 g (¾ oz) anchovies in oil, drained
- 60 g (2 oz) plain breadcrumbs
- 2 g dried oregano
- ½ g black pepper
- 10 g olive oil for the breadcrumbs
- 10 g olive oil for the pan
Method
- Mix the flour, semolina and yeast. Add 300 g of the water; stir and rest for 15 minutes. Dissolve the salt in the remaining 25 g of water and work it in.
- Add the 25 g of olive oil for the dough and knead for 8–10 minutes. You want a soft, elastic, slightly sticky dough.
The full method (12 steps), Rico's tip, the variations and storage are in the ebook “Pizzas”. The English edition is coming soon.
