Recipes · Italian · Pizza
Sfincione
One serving has 832 kcal and 32 g protein, and at least a fifth of a woman's daily need of thiamin (139%), selenium (128%), niacin (108%), riboflavin (95%), folate (86%) and manganese (83%). Ready in 115 minutes.
- Preparation: 90 min
- Cooking: 25 min
- Makes: 1 serving (454 g)
- Difficulty: Medium
- Diets: Pescatarian, High protein
- Contains: dairy, fish, gluten
Ingredients
- 140 g Flour, bread (strong)
- 2 g Yeast, active dry
- 10 g Olive oil
- 1 g Salt
- 90 g Water
- 100 g Onions, raw
- 60 g Tomato puree
- 10 g Anchovies, canned in oil
- 10 g Breadcrumbs, dry
- 30 g Provolone cheese
- 1 g Oregano, dried
Method
- Mix the flour, yeast, half the olive oil, salt and water into a soft dough; knead 8 minutes, then cover and let rise 2-3 hours until doubled, as sfincione's dough is meant to be thick and spongy.
- Meanwhile, slice the onion and cook it slowly in a little of the remaining olive oil for 15 minutes until very soft and sweet; stir in the tomato puree and anchovies and simmer 5 minutes.
- Press the risen dough out by hand into an oiled baking tray to about 2 cm thick; it does not need to be perfectly round.
- Spread the onion-tomato sauce over the top, then scatter with the diced provolone (a stand-in for caciocavallo) and the dried oregano.
- Top with the breadcrumbs and drizzle with the last of the olive oil.
- Bake at 220 °C (425 °F) for 20-25 minutes until the edges are golden and the top is set.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 832 kcal | 39% |
| Carbohydrates | 126 g | |
| Water | 269 mL | |
| Fiber | 7.6 g | 26% |
| Protein | 31.7 g | 66% |
| Tryptophan | 0.38 g | |
| Threonine | 1 g | |
| Isoleucine | 1.2 g | |
| Leucine | 2.3 g | |
| Lysine | 1.6 g | |
| Methionine | 0.63 g | |
| Cystine | 0.49 g | |
| Phenylalanine | 1.5 g | |
| Tyrosine | 1.1 g | |
| Valine | 1.5 g | |
| Histidine | 0.85 g | |
| Fat | 22.2 g | |
| Monounsaturated | 10.3 g | |
| Polyunsaturated | 2.9 g | |
| Docosahexaenoic Acid (DHA) | 0.13 g | |
| Eicosapentaenoic Acid (EPA) | 0.08 g | |
| Omega-6 | 2.4 g | |
| Saturated | 7.3 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 29.2 mg | |
| Calcium | 343 mg | 34% |
| Copper | 0.56 mg | 62% |
| Iron | 9 mg | 50% |
| Magnesium | 83.1 mg | 27% |
| Manganese | 1.5 mg | 83% |
| Phosphorus | 394 mg | 56% |
| Potassium | 697 mg | 15% |
| Selenium | 70.4 µg | 128% |
| Sodium | 1,179 mg | |
| Zinc | 3.1 mg | 39% |
| Thiamin (vitamin B1) | 1.5 mg | 139% |
| Riboflavin (vitamin B2) | 1.1 mg | 95% |
| Niacin (vitamin B3) | 15.1 mg | 108% |
| Pantothenic acid (vitamin B5) | 1.6 mg | 31% |
| Pyridoxine (vitamin B6) | 0.34 mg | 26% |
| Folate (vitamin B9) | 346 µg | 86% |
| Cobalamin (vitamin B12) | 0.56 µg | 23% |
| Choline | 46.8 mg | 11% |
| Vitamin A | 88.5 µg | 13% |
| Vitamin C | 13.8 mg | 18% |
| Vitamin D (D2 + D3) | 12.9 IU | 2% |
| Vitamin E | 3.8 mg | 25% |
| Vitamin K | 17.6 µg | 20% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.5 kg CO2e a serving: lower than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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