Pomodori e Vino ~ Sfinciuni

What the heck is a Sfinciuni?
and I am stuffing it with a tomato anchovy Conza?
I have been trying to learn more Italian for my trip... these are not words I thing I'd ever heard. The things we have done on our way through 'The Essential's of Italian Cooking~ Learning Italian is one of them.
So, in Southernism~ This is similar to a deep dish pizza with a top. You can just call it yummy! The pizza dough is a simple yeast dough, made ahead and allowed to rise for 2-3 hours. You will need enough dough to make 2-10 inch rounds.
The Conza is a thick sauce of thinly sliced onions, good tomatoes, and chopped anchovies. The sauce is seasoned with oregano and pepper. The anchovies will 'melt' and add a unique salty flavor~ don't be tempted to skip them.
The first layer is pressed out to a large 10 inch circle. The conza is spread to within an inch of the edge. Bread crumbs are sprinkled on top. The top layer is pressed to a slightly smaller circle. the edges from the bottom are brought up to seal the top.
It is baked in a hot oven, then allowed to sit and rest for 30minutes. The result is a thick and hearty pizza with a light crust.
Another Marcella Hazan success!
Y'all enjoy~
Sandi