Sicilian Pizza - Pizza in Sicily

Pizza in Sicily

Traditional Sicilian pizza is often thick crusted and rectangular, but also round and similar to the neapolitan pizza. It is often topped with onions, anchovies, tomatoes, herbs, and strong cheese such as Toma. Other versions do not include cheese. The Sicilian methods of making pizza are linked to local culture and country traditions, so there are differences in preparing pizza even among the Sicilian regions of Palermo, Catania, Siracusa and Messina.

The Sfincione (or Sfinciuni in Sicilian language) is a very common variety of pizza that originated in the province of Palermo. Unlike the more familiar Neapolitan pizza, it is typically rectangular, with more dough, sauce and cheese. An authentic recipe often calls for herbs, onion, tomato sauce, strong cheese, and anchovies. The sauce is sometimes placed on top of the toppings to prevent it from soaking into the thick dough.

In the province of Siracusa, especially in Solarino and Sortino, the Pizzòlu is a kind of round stuffed pizza.

In the province of Catania the traditional Scacciata is made in two different ways: a first layer made of dough covered, within the city, by a local cheese (Tuma) and anchovies or, in the region around Catania, by potatoes, sausages, broccoli, and tomato sauce. In both cases a second layer of dough brushed with eggs covers everything. Also in the region of Catania, in Zafferana Etnea and in Viagrande a typical pizza siciliana is a fried calzone stuffed with cheese and anchovies.

In the province of Messina, the traditional Piduni is a kind of calzone stuffed with endive, tuma cheese, tomato and anchovies. There is also the Focaccia alla messinese, prepared with tomato sauce, tuma cheese, vegetables and anchovies.