Roberto Abraham Scaruffi

From Danette St. Onge, your Guide to Italian Food In its birthplace, the ancestor of what we call Sicilian pizza in the U.S. is quite different -- the dough bakes up light and airy, rather than dense and chewy, and it's topped with tomatoes, onions, oregano, breadcrumbs and a hard sheep's-milk cheese, rather than mozzarella or parmesan.

"Lo Sfincione" A recipe for Sicilian pizza as it's made in Palermo and environs. Unlike Naples-style round pies, it doesn't require rolling or tossing, so it's a great pizza to make at home!