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Sicilian Christmas Pizza (Sfincione) – Food Wishes ctm magazine

Learn how to make a Sicilian Christmas Pizza (Sfincione)! This highly unusual, but incredibly delicious pizza features a crispy, cheesy breadcrumb topping, and as good as it is hot, it’s even more amazing once cool, which is just one reason this is perfect for serving at parties. Visit for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this Sicilian Christmas Pizza (Sfincione)!

You can also find my content on Allrecipes:”



  • Jim Renderer on December 31, 2020

    Chef John, I HATE anchovies, can this interesting pizza be made without them or, possibly with Italian sausage with the same or similar results.?

  • Uhuj Oguj on January 1, 2021

    hey chef john, i have been been cooking for 10 years almost every day and you are a big reason why i started in the first place. i have tweaked many recipes to my liking and judging from reactions of people whom i have had the pleasure of feeding, i am not doing too bad. but this is legitimately the best thing i have ever put in my mouth. everyone should try this. it is bonkers how delicious this thing is!

  • Tyler on January 4, 2021

    Dough has muscle memory. If you let it proof in a square pan you will have a bit more luck getting it into the corners.

  • Carmela Szymanski on January 9, 2021

    My parents Pizza was all about ..
    Olive Oil, Anchovies, Olives, Cloves Garlic, Onions, crushes pepper,

  • Carmela Szymanski on January 9, 2021

    I really enjoy your narrative..
    Thank You

  • JONNYBANGER on January 10, 2021

    Just stuffed a quarter of one of these in my mouth. Made it exactly like Chef John did. Used Rao's marinara and I'm lucky to have a head on my neck. So damn good!
    Thanks and Cheers!

  • k8eekatt on January 12, 2021

    This is so good! Definitely making it again!

  • B V on January 18, 2021

    Oh man I grew up on this (was a chunker too) the absolute best !

  • RV Livin' on January 30, 2021

    Made one and it was GREAT! So I gave 1/3 to a neighbor. A week later he said how amazing it was ut he does not like anchovies. Told me he took 2 bites and threw the rest away. Idiot.

  • Alessandro Monachello on February 10, 2021

    Sfincione have nothing to do with Christmas , is a every day street food in the Town where I come from.
    Also the recipe is not right !

  • Jonathon Wisnoski on February 14, 2021

    Don't Italians have laws regulating what you can call a pizza?

  • Paola Cufaro on February 20, 2021


  • Fugazzeta y Mantecol on March 20, 2021

    You missed the Caciocavallo.

  • Kraken Krispy Kreme on April 22, 2021

    I will not eat onions OR anchovies and you CAN'T stop me!

  • Omar Zeid on April 25, 2021

    Does anyone have any good ideas for substitutions for the onions? They hurt my tummy. Maybe just more anchovies?

  • john shoeguy on May 28, 2021

    The wooden rod psychologically hunt because link ophthalmoscopically scare athwart a selective chord. boorish, staking donna

  • Future Commentary on May 30, 2021

    Tbh I don't know why I have never tried this.
    Anchovy on my shopping list.

  • John S on June 4, 2021

    Had this the other day, old timer from Palermo made it. Knock off a few bottles of red.

  • macsarcule on June 5, 2021

    This sounds without much like the Robinho of sheetpan crust, or old chef boyardee pizza in a box with crust mix, sauce, and cheese packet.

  • Drwgis Blaidd on June 26, 2021

    NNNNEEEEEDDDDD it, need it NOW, tomorrows my day off, guess I have a plan now!!!!

  • Rich R. on July 2, 2021

    Nope … It could be Anchovy and bacon pizza dipped in beef tallow, and it would still be ruined by that damned fish.

  • Elee Veeayees on August 21, 2021

    Can I use round pan for this?

  • Peter Larsen on August 28, 2021

    Chef John, I always enjoy your clips and have tried making quite a few of them – some more successful than others – , but with this one you lost me with the mere mention of anchovys…. YIKES!! 😝😝

  • CONCRETE on September 18, 2021

    This dough recipe is the best I've ever used for homemade pizza

  • YARON TZUR on October 2, 2021

    You should use semolina not flour ! No red chilli ,no tomato , to the bread crumbs you need to add oregano ,to summer it up its not the a Sicilian pizza punto !

  • mini mouse on November 6, 2021

    There was a 100 year old Sicilian restaurant in nyc that made this which was more brown color I'm going to make this for Christmas 2021 In the beginning I almost started to cry. You made my Sicilian heart Happy

  • Sylvia Rusty FæThey on November 19, 2021

    If you let the dough sit for like an hr (minimum: even better if you let it sit in the fridge for a day or even a whole week) after spreading it on the pan; then it will end up with a thicker breadier texture to the crust.

    Theres no point keepin the dough from rising up again as you arent gonna end up with crunchy crust given its not gonna be as thin as other pizzas. Also, if it does end up lookin too thick for your prefs, you can simply pokin at it with oiled fingers like you wud to dimple focaccia before baking it; this will both give it a nice texture that will give variety to each bite, but also help to push the dough down a bit while still keeping some airier spots near wherever you dimple.

  • Paul Vair on November 28, 2021

    I like anchovies and onions 🤷‍♂️

  • Delia on December 11, 2021

    I made this a couple of days ago for my work Christmas party! It turned out amazing (and I don’t usually like deep dish pizza) . Everyone absolutely loved it. I had to make it the day before so I let it cool on a rack and then refrigerated. It reheated perfectly in the clean pan in the oven for about 15 minutes. Thank you chef John ❤️

  • Jeff Roberts on December 13, 2021

    Did a test run for Christmas. It turned out so good. Definitely will be serving at room temp. I did use plain panko breadcrumbs(because they are far superior). However, I would suggest regular breadcrumbs for this recipe. The roof of your mouth will thank you!!

  • lyn shlomit on December 31, 2021

    You encourage us to try your recipes ans worn us about the pitfalls. Thanks a lot

  • Melanie Johnston on January 1, 2022

    This was sooooooo good!

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