Sicilian pizza

Traditional Sicilian pizza is often thick-crusted and rectangular, but can also be round and similar to the Neapolitan pizza. It is often topped with tomatoes, herbs, onions, anchovies, and strong cheese such as caciocavallo and toma. Other versions do not include cheese.

The Sicilian methods of making pizza are linked to local culture and country traditions, so there are differences in preparing pizza among the various provinces of the island.

Italian varieties

Palermo

Sfincione (or sfinciuni in Sicilian language) is a very common variety of pizza that originated in the province of Palermo. Unlike Neapolitan pizza, it is typically rectangular, with more dough, sauce, and less cheese. An authentic recipe often calls for herbs, onion, tomato sauce, strong cheese, and anchovies. The sauce is sometimes placed on top of the toppings to prevent it from soaking into the thick dough.

Syracuse

In the province of Syracuse, especially in Solarino and Sortino, pizzòlu is a type of round stuffed pizza.

Catania

In the Metropolitan City of Catania, the traditional scacciata is made in two different ways: a first layer made of dough covered, within the city, by a local cheese (toma) and anchovies or, in the region around Catania, by potatoes, sausages, broccoli, and tomato sauce. In both cases a second layer of dough brushed with eggs covers everything. Also in the region of Catania, in Zafferana Etnea and in Viagrande a typical Sicilian pizza is a fried calzone stuffed with cheese and anchovies.

Messina

In the province of Messina, the traditional piduni is a type of calzone stuffed with endive, tomato cheese, tomato, and anchovies. There is also the focaccia alla messinese, prepared with tomato sauce, tomato cheese, vegetables, and anchovies.