Zesty Sicilian Sfincione with Artichokes and Hazelnuts
Discover the vibrant flavors of Sicily with this sfincione, a pillowy pizza topped with artichokes, hazelnuts, and a zesty tomato sauce.
Preparation
Get these tasks done before you start cooking.
Making the Dough
- 1
Activate Yeast
Dissolve the yeast in warm water and let it stand for 5 minutes until frothy.
- 2
Mix and Knead
In a large bowl, mix flour and salt; add yeast and olive oil. Knead until smooth.
- 3
First Rise
Place in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
Preparing the Sauce
- 1
Sauté Garlic
In a saucepan, heat olive oil and sauté garlic for 1 minute.
- 2
Combine Ingredients
Add crushed tomatoes, tomato paste, oregano, and season with salt and pepper. Simmer for 20 minutes.
Tip: Do not overheat the sauce; simmer gently.
- 3
Cool Sauce
Let it cool slightly before using.
How to Make Zesty Sicilian Sfincione with Artichokes and Hazelnuts
Total time: 3 h 20 min · Yields 8 servings
- 1
Dough Shaping
Roll out the dough to fit a rectangular baking pan or cookie sheet.
- 2
Sauce Spreading
Evenly spread tomato sauce over the shaped dough base.
- 3
Topping Assembly
Layer artichokes, hazelnuts, mozzarella, and pecorino on top.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
Can I make this ahead?
You can prepare the dough and sauce a day ahead; assemble and bake the day you plan to serve it.
What can I use instead of hazelnuts?
Walnuts or almonds can be used as a substitute for a similar crunch and flavor.
Is it possible to make this gluten-free?
Use a gluten-free flour blend designed for yeast dough for best results.
How do I reheat leftovers?
Reheat in a preheated oven at 350°F for about 10 minutes to maintain crispness.
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