Sicilian Sfincione Pizza (Tomato Pie)

Dough:

• 2 packets active dry yeast
• 3 cups warm water
• 6 cups all purpose flour 
• 1 tablespoon salt
• 2 tablespoons extra virgin olive oil 

Sauce:

• 2 tablespoons extra virgin olive oil 
• 1 can 28 ounce crushed tomatoes, drained
• 1/2 teaspoon salt
• 12 leaves fresh basil chopped
• 1/4 teaspoon black pepper
• 1 teaspoon sugar
• 2 large onions, sliced thin
• 2-4 anchovy fillets

Sfincione Topping:

• 1/4 cup plain breadcrumbs 
• 2 tablespoons grated parmesan cheese 
• 1 teaspoons dried Italian seasoning 
• 1/4 teaspoon black pepper 
• 1 cup pecorino Romano shavings 
• 1/4 cup extra virgin olive oil 

To make dough:

1. Pour yeast onto the warm water, stir and let dissolve 5 mins.
2. Grease an 18x13 baking sheet with olive oil. Bottom and sides 
3. In a stand mixer on low or hand mixer, whisk together the flours and salt, slowly pour yeast mixture into flour and stir until forms a sticky ball. Turn dough out onto a floured surface and hand knead for about 7 mins until smooth. Add the 2 tablespoons of olive oil onto your hands and knead into dough ball for another 2-3 minute until oil has been incorporated. 
4. Transfer dough onto the baking sheet and press dough from the center with your hands pushing dough out until it has spread into an even layer covering the baking sheet 
5. Cover the dough with a kitchen towel, set aside in a warm dry place and allow to rise for 1 hour

Make the sauce: 

1. Heat olive oil over medium heat saute onion until translucent, mix in the anchovy fillets until dissolved.
2. Add the tomatoes, salt, pepper, oregano stir together and reduce heat to low cooking for 20 mins. Add in sugar and cook an additional 5 minutes. Stir occasionally, remove from heat and set aside

Make Sfincione (breadcrumb Topping): 

1. Preheat your oven to 400 degrees. In a bowl combine the breadcrumbs , grated parmesan cheese, oregano, black pepper and mix well. Set aside.
2. Once dough has risen, sprinkle the pecorino Romano shavings all over the top.
3. Spread the tomato sauce over the dough leaving a 1 inch border all the way around. Sprinkle the bread crumb topping over the top and with your fingers lightly press to make indentations across the pizza, drizzle the remaining 1/4 cup olive oil over the top. (The sauce and olive oil will sink into the indentations you made.) 
4. Bake for 30 - 45 minutes or until top and bottom crust is golden brown  

ENJOY!!