Sfincione

Sfincione is often cited as a direct ancestor of the thick-crust Sicilian pizza commonly sold in the United States, but the two are not identical. Sfincione originates from Palermo and is traditionally baked in rectangular trays with a thick, spongy crust topped with caciocavallo cheese, anchovies, onions, and a tomato-breadcrumb mixture. American Sicilian pizza typically uses mozzarella and a simpler tomato sauce.

Traditional sfincione from Palermo uses caciocavallo cheese, sometimes combined with tuma or primo sale, all of which are Sicilian semi-hard cheeses. Mozzarella, common on American pizza, is not traditionally used on sfincione. The cheese is often grated and mixed with breadcrumbs that absorb the onion and tomato sauce.

Sfincione is most strongly associated with Palermo, where it is sold by street vendors called sfinciunari who sell it from bicycles and carts, especially around holidays. A variation from the province of Agrigento exists as well, but the Palermo version is the most widely recognized.

The classic sfincione topping is a savory sauce made from onions slow-cooked in olive oil, canned or fresh tomatoes, salted anchovies, oregano, and sometimes pine nuts or sultanas. This sauce is spread over the dough, then covered with grated caciocavallo cheese and a dusting of breadcrumbs before baking.