Pan-Fried Catanese Sfincione with Tomato, Onion, and Anchovies

By AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

A thick, Sicilian-style pizza bread topped with slow-cooked tomatoes, sweet onions, and salty anchovies, pan-fried to golden perfection. This Italian-inspired pizza recipe, ready in about 70 minutes, pairs bread flour, warm water, dry yeast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 400 g bread flour
• 270 ml warm water
• 6 g dry yeast
• 8 g salt
• 5 tbsp olive oil
• 200 g canned crushed tomatoes
• 1 medium (150 g) yellow onion
• 8 anchovy fillets
• 1 tsp dried oregano
• to taste black pepper
• 50 g grated caciocavallo cheese

The pizza stone or steel we’d bake this on → Best Pizza Stones and Steels for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, dissolve 6 g dry yeast in 270 ml warm water (100°F) and let rest for 5 minutes until foamy.
2. Step 2: Add 400 g bread flour and 8 g salt, mixing until combined; knead on a floured surface for 10 minutes until smooth and elastic.
3. Step 3: Place dough in an oiled bowl, cover, and ferment for 1.5 hours until doubled.
4. Step 4: Thinly slice 1 medium yellow onion and sauté in 2 tbsp olive oil over medium heat for 10 minutes until soft and translucent.
5. Step 5: Stir in 200 g canned crushed tomatoes, 1 tsp dried oregano, salt and black pepper to taste; simmer for 15 minutes until thickened.
6. Step 6: Heat a large nonstick pan over medium heat and drizzle with 3 tbsp olive oil.
7. Step 7: Press the dough into a 10-inch thick disc and place in the pan; cook for 5 minutes until the bottom is golden.
8. Step 8: Flip the dough, spread the tomato and onion sauce evenly over the top, then arrange 8 anchovy fillets and sprinkle 50 g grated caciocavallo cheese.
9. Step 9: Cover and cook for another 8-10 minutes until the cheese melts and the crust is cooked through.
10. Step 10: Remove from pan, let rest for 5 minutes, then slice and serve warm.