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Thick, spongy Palermo-style pizza topped with tomato, onions, anchovies, and breadcrumbs is Sicilian soul food. This mediterranean family pizza delivers bold flavors and satisfying protein.
In a large bowl, dissolve the yeast and sugar in warm water and let sit for 10 minutes until foamy. Stir in the flour and 1 tsp salt. Knead to form a sticky dough, then add 2 tbsp olive oil and knead until smooth (10 minutes).
Cover the dough with plastic wrap and let it rise in a warm spot until doubled, about 60-90 minutes. Meanwhile, preheat a skillet over medium heat and add 1 tbsp olive oil.
Add thinly sliced onions to the skillet, season with 0.5 tsp salt and black pepper. Cook over medium-low heat, stirring often, for 18–20 minutes until soft and starting to caramelize but not browned.
Add crushed tomatoes and oregano to the onions, bring to a simmer, and cook for 15 minutes, stirring frequently to reduce moisture. Remove from heat and cool slightly.
Grease a 13x9-inch baking pan with olive oil. Stretch the risen dough into the pan, pressing it into corners evenly. Scatter half of the caciocavallo over the dough, then arrange anchovy fillets across the surface.
Spread the onion-tomato mixture evenly on top. Sprinkle with remaining cheese, then cover generously with breadcrumbs and drizzle with a little olive oil.
Cover and let rise a second time (30 minutes). Preheat the oven to 425°F. Bake uncovered for 25–30 minutes, until the top is deeply golden and the edges are crisp. Cool 10 minutes before slicing.
