Pizza a la Palermitana


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A traditional Sicilian Pizza with onions, olives, and anchovy fillets.

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  • 1/3 C. olive oil
  • 2 C. onion, roughly chopped
  • 1 prepared bread dough
  • 6 anchovy fillets, cut in small pieces
  • 1/3 lb. mozzarella cheese, cubed
  • 15 black olives, pitted and halved
  • 1 1/2 C. light tomato sauce
  • 1 C. toasted bread crumbs
  • 1 Tbs. oregano
  • 1 Tbs. olive oil

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Heat oil in skillet. Add onion and sauté until golden over medium heat. Oil a cookie sheet or large pizza pan. Spread dough in an even layer in the pan, pushing gently into shape. Push pieces of anchovy, mozzarella and olive as deep into dough as they will go. Spread onions in one even layer over dough. Pour tomato sauce over onions. Top with layer of bread crumbs. Sprinkle with oregano. Allow pizza to sit, covered, for two hours. It will rise to be thicker than the average pizza. Preheat oven to 425° F. Bake for 25 - 30 minutes on the middle rack of oven. Sprinkle remaining Tbs. olive oil over pizza before serving.

Yield: One large pizza

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