Sicilian pizza (sfincione)

Sicilian pizza (sfincione)

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(1 ratings)

Prep: 1 hr, 25 mins Cook: 35 mins


Serves 6
Deep pan pizzas came to America via Sicily - this thick flavoured bread is topped with sausages, breadcrumbs and ricotta

Nutrition and extra info

  • Freeze sauce only

Nutrition: per serving

  • kcal470
  • fat20g
  • saturates8g
  • carbs52g
  • sugars3g
  • fibre2g
  • protein20g
  • salt2g


    For the dough

    • 2 x 7g sachets fast-action dried yeast
    • 2 tsp caster sugar
    • 200ml warm water
    • 375g strong white bread flour



      Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

    • ½ tsp salt
    • 1 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    For the topping

    • 2 pork sausages, preferably fennel-flavoured, skins removed then crumbled
    • 4 tbsp good-quality tomato sauce
    • 4 tbsp ricotta



      Ricotta is an Italian cheese made from whey and traditionally a by-product of…

    • 6 slices provolone cheese, cubed
    • 2 tbsp dried breadcrumb
    • drizzle of olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


    1. First, make the dough. Mix the yeast and sugar with the warm water. Place the flour and salt in a mixer with a dough hook, or in a bowl, make a well in the middle and pour in the liquid and oil. Mix by hand for 10 mins or 5 mins in the mixer, until dough is silky. Tip into a well-oiled bowl, cover with a cloth and place somewhere warm for about 40 mins or until doubled in size.

    2. Tip the dough onto a work surface and knead for 2 mins, knocking out any air pockets. The dough should be soft but not too elastic.

    3. Dust a 25 x 16cm baking tray with a little flour and place the dough in the centre. Using the palms of your hands and tips of your fingers, push the dough to the edges of the tray. Leave it for 30 mins to rise. While the dough is rising, fry the sausage in a dry pan until crumbly.

    4. Heat oven to 230C/210C fan/gas 8. Spread the tomato sauce over the base, followed by the sausage, ricotta, provolone and dried breadcrumbs. Finally, drizzle with olive oil. Put in the oven for 5 mins, then turn down the heat and cook at 200C/180C fan/gas 6 for 20-25 mins, until golden brown. Leave to cool slightly, then cut into 6 chunks and serve.

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    Comments, questions and tips

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    Cinimod2264's picture
    12th Jan, 2020
    Felt sorry for the lack of ratings. Here you go.
    8th Aug, 2015
    I left this to rise for two hours. I also used chili oil and mixed 1/2 tsp of chili flakes to give the dough flavour. It's a bit bland and chewy without it.
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