Vegan Sicilian Pizza (Sfincione)

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    2hrs 35mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    443
based on 8 ratings

Sfincione, meaning ‘spongy’, originated in Sicily and might be a little bit different to the thin, crispy pizzas with a round crust that you’re used to. Made in a pan, this pizza has a thick, focaccia-like base, which is covered in cheese, followed by the passata-based sauce. While this may seem odd, the sauce reduces further on top of the pizza during baking, resulting in a delicious punch of tomato flavour, so use the best quality passata you can find! If you’re not a fan of dairy-free cheese you can leave it off altogether, or substitute it for real cheese if you’re not vegan. To make this pizza, we have used a 30cm x 25cm x 5cm baking tray.

recipe updated Mar 31, 2025

Ingredients

  • Garlic clove icon
    Garlic clove
    1
  • Water icon
    Water
    275 g
  • Vegan mozzarella icon
    Vegan mozzarella
    250 g
  • Vegan parmesan icon
    Vegan parmesan
    20 g
  • Olive oil icon
    Olive oil
    2 tablespoons
  • Fresh basil leaves icon
    Fresh basil leaves
    1 sprig
  • Tomato purée icon
    Tomato purée
    300 g
  • Sea salt icon
    Sea salt
    ¼ teaspoon
  • Sugar icon
    Sugar
    1 teaspoon
  • Active dried yeast icon
    Active dried yeast
    7 g
  • Strong white bread flour icon
    Strong white bread flour
    500 g
  • Sea salt icon
    Sea salt
    12 g
  • Extra virgin olive oil icon
    Extra virgin olive oil
    3 tablespoons
  • Dried oregano icon
    Dried oregano
    1 teaspoon

Tools

  • kCook icon Oven
  • kCook icon Cooking Chef XL
  • kCook icon Cooking chef xl bowl
  • kCook icon Bowl - large
  • kCook icon Baking tray - large

Step preview

  1. Attach the Stir Tool
  2. Add olive oil to the Cooking Chef XL Bowl
  3. Lift the Cooking Chef head and fit the heat shield
  4. Heat with splashguard fitted - 1 min, 110°C, Speed OFF
  5. Then add garlic clove and fresh basil leaves to the Cooking Chef XL Bowl
  6. Cook with splashguard fitted until translucent - 2 min, 110°C, Stir 2
  7. Then add tomato purée, sea salt and sugar to the Cooking Chef XL Bowl
  8. Cook with splashguard fitted until thickened - 8 min, 96°C, Stir 2
  9. Remove the basil sprig
  10. Transfer sauce to bowl then set aside
  11. Clean Cooking Chef bowl
  12. Attach the Dough Tool
  13. Add active dried yeast and water to the Cooking Chef XL Bowl
  14. Let rest - 5 min
  15. Add strong white bread flour, sea salt and extra virgin olive oil to the Cooking Chef XL Bowl
  16. Mix with splashguard fitted until mixture comes together - 1 min, Speed 1
  17. Knead with splashguard fitted until dough forms - 2 min, Speed 2
  18. Remove the Dough Tool
  19. Prove with splashguard fitted until doubled in size - 1 hr 30 min, 30°C, Speed OFF
  20. Pre-heat oven - 180°C
  21. Add olive oil to a clean baking tray
  22. Use your hands to grease the tray with the oil until evenly coated
  23. Transfer dough to baking tray
  24. Gently spread it out, being careful not to knock any air out
  25. Top with vegan mozzarella and vegan parmesan
  26. Top with tomato sauce
  27. Sprinkle with dried oregano
  28. Drizzle with extra virgin olive oil
  29. Bake - 25 min, 180°C
  30. Remove from oven
  31. Serve
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