A Beloved Sicilian Street Food Comes Inside.
Hearty and full of flavor, sfincione is easily made at home no finesse or screaming hot oven necessary.
'Sicily, the ancient Mediterranean island kingdom thats now part of Italy, is a fascinating place to visit. Hints of Sicilys 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, theres 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. Its usually made with only a small amount of sharp-flavored sheeps 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