Onion and tomato flatbread (U sfinciuni) from Food of the Italian Islands: Recipes from the Sunbaked Beaches, Coastal Villages, and Rolling Hillsides of Sicily, Sardinia, and Beyond (page 183) by Katie Parla

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute aged pecorino cheese for caciocavallo cheese.

  • lean1 on June 08, 2026

    I made 1/2 of the recipe. I didn't see the point of making two large pizzas at once. Even just the 1/2 amount, I tried to make the dough in my Cuisinart. Almost ruined it it worked to hard to mix a very wet dough. It was really hot for hours afterwards and was a mess to clean. It also takes many hours to rise at short and long times. I made the sauce a day head that is really wonderful. I used only a little cheese. like 2 ounces and that was enough. It did come out great really thick and not like a flatbread. But tasted close to what I ate in Palermo. Next time I will make 1/2 of the 1/2 of dough. It might be easier to handle.

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