Hearty and full of flavor, sfincione is easily made at home — no finesse or screaming hot oven necessary.
'Sicily, the ancient Mediterranean island kingdom that’s now part of Italy, is a fascinating place to visit. Hints of Sicily’s past are everywhere, in the architecture, in the church interiors and in the archaeological remains. But even an earnest history-seeking traveler gets hungry. My suggestion is to head to the streets.
Palermo, the capital, is a street-food paradise, with vendors selling traditional items, like panelle (chickpea fritters) and arancini, stuffed risotto balls as big as oranges. For the adventurous, there’s pani câ meusa, a warm sandwich of beef spleen on a bun, which is much better than it sounds.
But a street food with universal appeal is sfincione, a hearty, tomatoey pizza. It is baked in a rimmed sheet pan, which allows the dough to rise to a chewy thickness.
Sfincione may have regional variations across Sicily, but the basic concept is the same: dough topped with cheap, tasty ingredients, for a filling treat that can emerge from even the most humble home kitchen. (Now, though, most people buy a slice from a street cart or bakery.)
Sfincione is not a cheesy pizza. It’s usually made with only a small amount of sharp-flavored sheep’s milk cheese, just enough to complement the other savory toppings. In this way, sfincione differs from what Americans know as a “Sicilian slice,” which, though also cut thick and square, can come loaded with cheese or other items.'>>>
https://www.nytimes.com/2018/12/03/dining/sfincione-pizza-recipe.html?
https://cooking.nytimes.com/recipes/1019786-fabrizia-lanzas-sicilian-pizza-sfincione
