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

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 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.

Prep: 40 min Cook: 30 min Serves 3 Italian cuisine 580 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Fried Catanese Sfincione with Tomato, Onion, and Anchovies take to make?

Total time is about 70 minutes (40 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Fried Catanese Sfincione with Tomato, Onion, and Anchovies?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bread flour from drying out.

Can I substitute ingredients in Pan-Fried Catanese Sfincione with Tomato, Onion, and Anchovies?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Fried Catanese Sfincione with Tomato, Onion, and Anchovies for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Fried Catanese Sfincione with Tomato, Onion, and Anchovies?

Italian pizza like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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