Sfincione a.k.a. Sicilian Christmas Pizza

I never heard of this before until I started browsing this blog.  Then I found it.  A delicious, gooey looking pizza.  Can you tell I like things that are gooey?  It seems to be an ongoing theme here lately.  Anywho...  I decided to make it today.  This is definitely a "Saturday recipe" - the definition of a "Saturday recipe" is a recipe that takes more than 30 minutes of uninterrupted time.  That's my definition anyway.  Weeknight dinners HAVE to be quick.  But Saturdays?  Nah.  I can take my good ol' time and prepare something special and delicious.  That's just what this is.

First make your dough - SUPER easy, so if you're a first timer, just go with it!

1 envelope active dry yeast
1 teaspoon sugar
1 cup warm water
3 1/4 cups all-purpose flour
1 teaspoon salt
1/4 cup olive oil

Mix together the yeast, sugar & water.  Let it sit for about 10 minutes or so until it looks frothy & foamy, similar to this.

While your yeast is doing it's thing, mix together your flour & salt.  Make a well in the middle to put your yeast mixture.  Once your yeast has performed it's duties, pour in the olive oil, then add it to your well.  Mix with a wooden spoon until combined.  

Take out your dough blob and put it on a floured surface and knead until it's nice & smooth.  After you get to that point put some oil on your hands and form the dough into a ball and put it into a medium sized bowl.  Like this.

 Cover the bowl with a towel and let it rise for about an hour.

In the meantime you will make your sauce & get your cheese ready.

3/4 cup olive oil
2 large yellow onions, thinly sliced and separated into rings
14 ounces of crushed tomatoes

Salt and pepper (about 1 tsp of each, or to your tastes)

1 teaspoon sugar
1 pound mozzarella, cut into thin slices
1/2 cup grated parmesan
2 teaspoons dried oregano, divided 
About a 1/2 of a cup of plain bread crumbs

Pour the olive oil into a large pan along with your onions.  Cook these for about 15-20 minutes until tender and translucent.  These are not meant to be carmelized!!!  

Then add the crushed tomatoes, salt and pepper and 1 tsp of the oregano.  Cook another 5 minutes or so.  This is going to look oily, FYI.  The more you mix it, the more it melds together.  

 Set this aside to cool.

Once your dough has risen(how beautiful!) You want to take it out and stretch it in a lightly greased pan.  The original called for a larger pan, but I don't have one bigger than a 9x13, and it has to be at least 2 inches deep.  So my dough/pizza was a little deeper than the original recipe was.  So use whatever pan you have, the bigger the better.  I'll be purchasing a specialty pan just for this recipe, that's how good it was.  Just thought I'd throw that out there :)

 Once your have your dough stretched, add your mozzarella.

 And now, add your cooled sauce.  The original called for it to be 1/2 inch from the sides, but since my pan was smaller than called for that didn't happen.  But do not fret, it's okay, it's still SO delicious.  

 Next up, add your parmesan, oregano & bread crumbs.

 Let the dough then rise again for another 30 minutes.  Pop this pretty little lady into the oven for 25-30 minutes at 400 degrees.  Then take it out and marvel at how delicious it looks & smells.  Then try to wait a few minutes for it to cool and set a little.  

Now, enjoy.  Mine was more of a fork & knife pizza.  I think because it was so deep.  I don't care if I had to use a shovel, this thing was freakin' delicious.  

I had another piece after this.  I was full, but literally could not stop myself!!

Enjoy, and happy weekend!!

Tomorrow's Menu - Nutella Gooey Butter Cake(there's the Gooey again!!)