Sfincione Palermitano
Sicilian pizza with a thick, airy crust topped with a garlicky tomato sauce, onions, and breadcrumbs. Ready in under 30 minutes using store-bought dough.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 11g
Ingredients
- 1 lb store-bought pizza dough, room temperature
- ¾ cup canned crushed tomatoes
- 1 medium yellow onion
- 3 cloves garlic cloves
- ½ cup panko breadcrumbs
- 6 tablespoons olive oil
- 1 to taste salt and pepper
Instructions
- 1
Set the oven to 425°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.
- 2
Place the onion on a cutting board and slice it in half from root to tip, then slice each half lengthwise into thin strips about the width of a toothpick.
- 3
Mince the garlic cloves until the pieces are smaller than a grain of rice — about the size of pencil-tip dots.
- 4
Pour 3 tablespoons of olive oil into a small saucepan and place it over medium heat.
- 5
Once the oil shimmers and slides quickly when you tilt the pan, add the sliced onion and stir once every 30 seconds until the onion is soft and just beginning to turn light golden, about 4 minutes.
- 6
Add the minced garlic to the cooked onion and stir constantly for 30 seconds until the kitchen smells strongly fragrant.
- 7
Pour in the crushed tomatoes, add a pinch of salt and pepper, and stir until combined.
- 8
Remove the saucepan from heat and set the sauce aside.
- 9
Drizzle 1.5 tablespoons of olive oil over a 13-inch × 9-inch baking sheet and use your hands to spread it evenly across the bottom and sides.
- 10
Place the pizza dough in the center of the oiled baking sheet and press it gently with your fingertips, working from the center outward, until it covers the entire sheet and has a slightly raised edge.
- 11
Spread the tomato-onion sauce evenly over the dough, leaving a 0.5-inch border uncovered around all four edges.
- 12
Scatter the panko breadcrumbs in an even layer across the top of the sauce.
- 13
Drizzle the remaining 1.5 tablespoons of olive oil over the breadcrumbs.
- 14
Slide the baking sheet into the preheated oven and bake for 12–14 minutes until the crust is light golden brown and the edges look slightly darker and crispy.
- 15
Remove the baking sheet from the oven using oven mitts and place it on a countertop to cool for 2 minutes.
- 16
Cut the sfincione into 4 equal rectangles and transfer them to a serving plate.
Tools you’ll need
- 13-inch × 9-inch baking sheet
- small saucepan
- cutting board
- chef's knife
- wooden spoon
- rubber spatula
- oven mitts
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