Sfincione
What’s different about this pizza is the inclusion of semolina flour in the crust and bread crumbs on the top, which makes the pie slightly crunchy. Nevertheless, the large quantity of onions (consider using a food processor to slice them) produces a distinctively sweet pizza. This is a large recipe; you can halve it or make it for a party.
Recipe information
Yield
makes 2 large sheets
Ingredients
Preparation
Step 1
Combine the flours, salt, yeast, and egg in a food processor. Turn the machine on and add 1 1/4 cups water and 3 tablespoons of the oil through the feed tube. Process for about 30 seconds, adding more water, a tablespoon at a time, until the mixture forms a ball and is slightly sticky to the touch. If dry, add another tablespoon or two of water and process for another 10 seconds. (In the unlikely event that the mixture is too sticky, add flour, a tablespoon at a time.)
Step 2
Turn the dough onto a floured work surface and knead by hand for a few seconds to form a smooth, round dough ball. Put the dough in a bowl and cover with plastic wrap; let rise until the dough doubles in size, 1 to 2 hours. (You can cut this rising time short if you are in a hurry, or you can let the dough rise more slowly, in the refrigerator, for up to 6 or 8 hours.) Proceed to step 4 or wrap the dough tightly in plastic wrap and freeze for up to a month. (Defrost in a covered bowl in the refrigerator or at room temperature.)
Step 3
Heat the remaining oil in a deep, 12-inch skillet over medium heat for 1 minute. Add the onions and cook, stirring and turning occasionally, for 15 to 20 minutes, until they are soft but not caramelized. Add the anchovies, stir to combine, and cook for several minutes; add the tomato paste and pepper. Cook for another 5 minutes over low heat, stirring occasionally; remove and set aside.
Step 4
Preheat the oven to 450°F; set a rack or racks in the center of the oven. Brush 2 large rectangular pizza pans or cookie sheets that have 1/2-inch rims with olive oil. Punch down and divide the dough into 2 pieces; roll it out on a board dusted with flour, until each is the size and shape of the pan in which it will bake. Lay out the dough in the pans and sprinkle with the bread crumbs. Bake for 10 to 12 minutes, until the bottom begins to turn pale golden.
Step 5
Cover each crust with half of the onion mixture, leaving a 1/2-inch border. Place in the oven and bake for 15 to 20 minutes, until the bottom is dark golden but not burned and the top is a richly colored caramel. Remove and cool for a few minutes before cutting.
