Sfinciuni Topping
Sfinciuni Topping
Make the topping while the dough is proofing. Wait for it to cool before spreading it over your dough or it will create a watery topping. This cooked tomato-based sauce would clearly be recognized by Italians as being for this one type of Sicilian flatbread. They use raw, garlic-free tomato sauce on most other pizzas, in the islands and elsewhere.
Ingredients (7)
Ingredients (7)
Instructions
Heat the olive oil in a large saucepan over medium-low heat.
When the oil begins to shimmer, add the onion, season with salt, and cook until translucent, about 20 minutes.
Reduce the heat to low, add the anchovies and their oil, and break them up with the back of a spoon until melted into the oil.
Add the garlic and cook until just fragrant, 1 minute.
Add the tomatoes and oregano, season with salt, and simmer until the sauce is thick and concentrated, about 30 minutes.
Allow to cool completely before using.
This recipe is part of the Food of the Italian Islands digital cookbook, and is only available once you've purchased the cookbook.
Purchase ($25.00)
