Palermo Style Pizza

Sfincionello

Cooking With Nick Stellino
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Ingredients:

1 recipe Sicilian Style Pizza Dough
½ cup Pizza Sauce
3 large Onions, thickly sliced (2 pounds)
1 ½ cups of Beef Stock or Chicken Stock
½ cup dry Marsala or Port
1 Bay Leaf
½ teaspoon Thyme
¼ teaspoon Salt
¼ teaspoon freshly ground Black Pepper
2 Tablespoons Olive Oil
4 ounces Romano Cheese (half cut into ¼"dice, half finely grated)
2 Tablespoons Italian Style Breadcrumbs

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Serves 4-6
Printable Version
Prepare the Sicilian Style Pizza Dough. Prepare the Pizza Sauce.
Place the sliced onions, stock, Marsala, bay leaf, thyme, salt and pepper into a large, heavy pot. Bring the mixture to a boil, reduce the heat to medium low and simmer, uncovered for about 45 minutes, stirring often to prevent sticking or burning. The finished onions will be dark and sweet with most of the liquid evaporated. Remove the pan from the heat and cool to room temperature.
Preheat the oven to 500 degrees. Grease a rectangular baking sheet generously with olive oil. Roll or stretch the pizza dough onto the sheet and sprinkle evenly with the diced Romano cheese. Gently press the cheese into the dough. Brush the whole surface of the pizza with the Pizza Sauce. Top with an even layer of the onion mixture and sprinkle with the grated Romano cheese and Italian style breadcrumbs.
Let the Sfincionello rise for 15-20 minutes. Bake the pizza in the preheated oven for 15-20 minutes, rotating the pan 180 degrees halfway through cooking. Bake until it is nicely browned and bubbly. Remove the pizza from the pan, slice into rectangles and serve hot.
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