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Topped generously with tomato, onion, and breadcrumbs — a thick, spongy Sicilian-style pizza from Palermo.
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A world apart from Naples-style pizza, this thick and spongy specialty comes from Palermo, the capital of Sicily. "Sfincione" means "thick sponge," and true to the name, the crust is dense and pillowy. Mozzarella is largely absent in the traditional version, topped instead with sweet caramelized onion, tomato sauce, anchovy, and a generous layer of fragrant breadcrumbs. Once sold on the streets by vendors called "sfincionari" carrying wooden trays, it remains an essential dish on Christmas Eve, still baked at home in kitchens across the island.
Dissolve the yeast in lukewarm water and let sit 5 minutes. Combine with flour and olive oil, knead, and let rise 1 hour.
Thinly slice the onion and sauté slowly in olive oil until soft and sweet.
Add the canned tomatoes to the onion and simmer 10 minutes to make the sauce.
Oil a baking sheet and press the risen dough out with your fingers to fill it.
Spread the tomato sauce, scatter torn anchovy and cheese over top, then top generously with breadcrumbs and oregano.
Bake at 425°F (220°C) for 20-25 minutes until lightly golden on top.