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!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKgY8n0jsP53vqXaeR0A14upDSCNhdJS1xMm0wyNPY4Bta3Fpp7XV1sn-9vhSa0eULHk_tZCJk7S0STZDgLwLaB9jqF-hjLgRTWFc_O-kpuaK5rfsqGVxz051EKkIfHDWD5WEKBPSYb8DA/s320/Italy+001.JPG)
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir9cFQbvvxH3TDyiKPGKRm31f7XIAML_PSkr2QhHUZ4Md9AKArhZQwhGquGg6Q6oEp32RCZdGv8O7lWcUd8cQqBXynvWwn_nn3CL3223qgwfmCipfMu3B5iU0E6wFYO5-r6q5MvKPHtgSu/s320/Italy+004.JPG)
The top layer is pressed to a slightly smaller circle. the edges from the bottom are brought up to seal the top.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXRV8JsSHom7Mc9TfNATQPgaUPkufwcDMo7bTCxDteC4qQfoqP1ifZTcKcDn6YuD0uKAi8WABVKZfAUUiPm3wr-XF0aEGQSLWUibhZRPdm3dy7KXuvgrsRSm3XqRxhqHLa7WhFvvGvbC-y/s320/Italy+005.JPG)
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