Sfincione is a square Sicilian pizza with an airy focaccia-style crust, umami-rich tomato sauce, salty pecorino cheese, and a crispy breadcrumb topping. Make this traditional Italian Christmas pizza as a fun and festive appetizer this holiday season, or simply to mix up pizza night all year round! 

Almost every city in the world serves up a comforting street food meant to be enjoyed on the go. In Istanbul you’ll find Pide, and Souvlaki in Athens. In Sicily, you can hardly take a few steps down a street or alleyway without running into a motorized cart piled high with thick, square slices of sfincione.

Students and local workers on their breaks flock to the carts to get their fill of the affordable Sicilian pizza. While toppings can vary slightly depending on the baker, authentic versions almost always include softened onions, and a dusting of bread crumbs that result in a slightly crispy finish, transforming the sauce into an irresistible deep reddish brown hue.

Like Greek Ladenia, sfincione’s focaccia-style crust has just the right amount of structure to hold up to the generous toppings while also offering a satisfyingly soft and chewy texture. The most unique part of Sicilian sfincione, though, is the topping. Unlike most pizzas, sfincione does not typically feature a thick layer of melted cheese. Instead, it’s topped with a layer of grated pecorino, adding a pleasant grassy and salty flavor.

When the Christmas holiday season arrives, sfincione is presented at family feasts. It’s a tradition that goes back hundreds of years, along with other holiday staples like panettone sweet bread and torrone (almond nougat). No matter the time of year, you’re sure to enjoy this humble yet tasty dish!

History of Sfincione

The origins of Sfincione can be traced to 17th century Palermo, when Monsù chefs working for Prince Giuseppe Branciforte di Butera reinterpreted the dish developed by nuns of the monastery of San Vito with local ingredients, notably substituting the béchamel and giblets for tuma (a mild semi-soft cheese) and anchovies.

Today—and since the end of World War II when the price of tomatoes dropped—the traditional sfincione you’ll find in Sicily features an anchovy and onion Pomodoro sauce, pecorino cheese, and the hallmark breadcrumb topping.

Travel to New York, though, and you’ll find yet another interpretation of sfincione, commonly known as “Sicilian-style pizza.” The New York variety is closer to Detroit-style pizza, and is usually topped with marinara sauce and mozzarella cheese.

What is in Sfincione Sicilian Pizza?

This traditional Sicilian pizza comes together using pantry staples and a few surprising ingredients, resulting in textures and flavors that will have you skipping delivery.

Dough

• Active dry yeast: This quick-activating yeast helps to create the signature airy sfincione crust.
• White sugar: Adding a small amount of sugar to the sauce balances the acidity and bitterness of the tomatoes.
• 00 flour: Also called “double zero flour,” this has a slightly higher protein content that helps create the spongy texture and a finer grain which results in a crispier crust. If you can’t find, all purpose flour will work.
• Semolina flour: Semolina flour is essential for creating a dough that is easy to stretch by hand because of its high protein content that helps to develop the gluten.
• Fine salt: Adding salt to the dough adds flavor while supporting the structure of the dough. Only a touch of salt is added to the sauce to complement the saltiness of the anchovies.
• Extra virgin olive oil: Olive oil is found within every component of sfincione, from the crust to the sauce, helping to achieve a smooth dough, bringing a creamy consistency to the sauce, and creating a golden crust.
  • RECOMMENDED FOR THIS RECIPE: Buttery and rich Italian Nocellara. 

Marinara Sauce

• Anchovy filets: Adds a distinct umami profile and salty quality.
• Yellow onion: The onions are softened to create a silky texture in the sauce.
• Garlic: Crushed garlic infuses the sauce with a pungent, almost spicy, flavor that mellows as it cooks, transforming into soft and sweet notes.
• Whole peeled San Marzano tomatoes: San Marzano tomatoes are grown in rich volcanic soil in Southern Italy, resulting in a well-balanced flavor and a meaty yet delicate texture.
• Fresh basil leaves: Add an aromatic quality with a distinct sweet profile to the sauce.
• Pecorino cheese: This salty sheep’s milk cheese enhances the umami-rich anchovies.
• Dried oregano: This quintessential herb adds an earthy, floral quality to the topping.
• Plain bread crumbs: A sprinkling of bread crumbs absorbs the sauce, creating a thick and slightly crunchy finish.

How To Make Sfincione Sicilian Pizza

Once you master the crust, which isn’t hard to do, the rest comes together quickly, making it a relatively easy, yet impressive dish. In a few simple steps, you’ll be on your way to enjoying this Sicilian-style pizza. The hardest part is waiting for it to be ready to eat!

Make and Rest the Dough

• Activate the yeast: In a small bowl, whisk together 2 1/2 teaspoons active dry yeast, 1 teaspoon sugar, and 3 tablespoons warm water. Set aside until it achieves a frothy consistency, about 5 minutes.
• Make a shaggy dough: In a large mixing bowl, whisk together 3 cups 00 flour, 1 cup semolina flour, and 2 teaspoons sea salt. Pour in the yeast mixture and use your hands or a wooden spoon to combine fully. Add 3 tablespoons olive oil and remaining 1 1/2 cups water and knead until the dough begins to separate from the sides of the bowl, about 2 to 3 minutes.
• Knead the dough: Turn the dough out onto a large cutting board or clean surface and knead for 5 minutes. Place the bowl over the dough and let rest for 10 minutes. Remove the bowl and knead for 5 minutes, or until the dough is smooth and formed into a ball. 
• Rest: Place the dough back into the bowl, cover with a damp cloth, and let rest in a warm place for 1 hour.

Prepare the Sauce

• While the dough is resting, prepare the sauce. Add 2 teaspoons olive oil to a medium saute pan and heat to medium-low. When the oil is shimmery, add 8 minced anchovies, 1 crushed garlic clove, and 1 diced yellow onion. Saute until fragrant, about 1 minute. Add 2 tablespoons of water and cover for 5 minutes, or until the onions are softened and translucent.
• Process the tomatoes: Place 1 (28-ounce) can of whole peeled San Marzano tomatoes (including the juices) in a food processor or blender and pulse 2 to 3 times, or until you achieve a thick consistency, but not smooth. (You can also do this by hand, breaking them up in a medium bowl or simply as they go into the pot.) 
• Simmer: To the pan, add the processed tomatoes, 1 teaspoon sea salt, 2 teaspoons white sugar, and 2 to 3 torn basil leaves. Let simmer uncovered for 15 minutes, then remove from heat and set aside.

Make the Sicilian Pizza

• Get ready: Preheat the oven to 400°F. Grease a 10 x 15-inch rimmed sheet pan with 2 tablespoons olive oil, making sure to also grease the sides. 
• Stretch and rest the dough. Transfer the dough to the pan and, using your fingertips, gently stretch it until it fills the pan. Then cover with a damp cloth and let rest for 30 minutes.
• Build the sfincione: If the dough shrunk slightly, gently push to the edges of the pan. Cover the dough from edge to edge with the sauce. Sprinkle on 3/4 cup freshly grated pecorino cheese, followed by 1 1/2 teaspoons dried oregano, and finally 2 tablespoons bread crumbs on top.
• Bake the pizza: Bake for 40 to 45 minutes, or until the crust is golden and crispy and the sauce and topping have deepened in color.
• Slice and serve: Remove from the oven, let cool for 10 minutes, then cut into 6 to 8 square slices and serve immediately.

Ways to Mix it Up

Sfincione is essentially a pizza. And, like most pizzas, you can add almost any traditional pizza topping and enjoy delicious results. Some traditional recipes also call for a layer of cubed caciocavallo cheese under the sauce or even more anchovy filets as a topping. Some toppings that pair nicely with the flavors in the sauce include:

• Green or black olives or capers.
• Flaked oil-packed yellowfin tuna. (Tuna is great on pizza and it is common in Southern Italy.)
• Fresh herbs or greens, like arugula (add just before serving).

What to Serve with Sfincione

Sfincione boasts a thick crust and generous toppings, making it satisfying as a meal all on its own. But to serve it as an appetizer or as part of a meal with several courses, consider cutting the sfincione into smaller slices and serving it with some light Italian sides and desserts. Some of my favorites include:

• Prosciutto e Melone (Prosciutto and Melon)
• Lemon Parmesan Lettuce Salad Recipe
• 2-Ingredient Lemon Sorbet (Sorbetto al Limone)

Leftovers And Making Ahead

It’s doubtful that there will be any leftovers, but if you and your family or guests find yourselves too stuffed to polish off this rectangular pizza, or are just saving room for some Italian sweets, here’s the best way to store and reheat any leftovers:

• Get ahead: The crust needs to be made on the same day, but you can make the marinara sauce in up to 5 days in advance. Let it cool and refrigerate in an airtight container. Bring to room temperature before using.
• Store: Stack cooled slices of pizza in an airtight food storage container, separating each slice with parchment or wax paper. Refrigerate for up to 3 days.
• Reheat: Preheat your oven to 400°F for 30 minutes before reheating the pizza directly on the oven rack or on a pizza stone for approximately 3 to 4 minutes or until fully heated through.

More Styles of Pizza

Italian

Easy Grilled Pizza with Tomato and Mozzarella

Entree

Tuna Pizza with Onions and Black Olives

Spanish

Veggie Pizza with Romesco, Mushrooms, and Artichoke Hearts

Appetizer and Mezze

Sheet Pan Phyllo Pizza (Crispy Pizza Dough)

Browse all Mediterranean recipes. 

Visit Our Shop.

Print

Sfincione Sicilian Pizza

This Sicilian-style pizza is a street food staple and a fixture at Christmas feasts. The airy focaccia-like crust is topped with a rich tomato sauce and unique layered topping.

Course Bread, Entree

Cuisine Italian, Italian/Mediterranean

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Rising Rime 1 hour hour

Total Time 2 hours hours 15 minutes minutes

Servings 8

Calories 386.2kcal

Author Candace Nagy

Ingredients

For the Crust

• 2 1/2 teaspoons (10 grams) active dry yeast
• 1 teaspoon (5 grams) white sugar
• 1 1/2 cups plus 3 tablespoons warm water, divided
• 3 cups (400 grams) 00 flour
• 1 cup (110 grams) semolina flour
• 2 teaspoons (10 grams) sea salt
• 3 tablespoons extra virgin olive oil, plus more for greasing

For the Marinara Sauce

• 2 teaspoons extra virgin olive oil
• 8 oil-packed anchovy filets, minced
• 1 large garlic clove, crushed with the side of your knife and peeled
• 1 small yellow onion, diced
• 2 tablespoons water
• 1 28-ounce can whole peeled San Marzano tomatoes
• 1 teaspoon sea salt
• 2 teaspoons white sugar
• 2 to 3 fresh basil leaves, torn

For Topping

• 3/4 cup freshly grated pecorino cheese
• 1 1/2 teaspoons dried oregano
• 2 tablespoons plain bread crumbs

Instructions

Make and Rest the Dough

• Activate the yeast. In a small bowl, whisk together the yeast, sugar, and 3 tablespoons of the warm water. Set aside until it achieves a frothy consistency, about 5 minutes.
• Make a shaggy dough. In a large mixing bowl, whisk together the 00 flour, semolina flour, and salt. Pour in the yeast mixture and use your hands or a wooden spoon to combine fully. Add the olive oil and remaining water and knead until the dough begins to separate from the sides of the bowl, about 2 to 3 minutes.
• Knead the dough. Turn the dough out onto a large cutting board or clean surface and knead for 5 minutes. Place the bowl over the dough and let rest for 10 minutes. Remove the bowl and knead for 5 minutes, or until the dough is smooth and formed into a ball.
• Rest. Place the dough back into the bowl, cover with a damp cloth, and let rest in a warm place for 1 hour.

Make the Marinara Sauce

• While the dough is resting, prepare the sauce. Add the olive oil to a medium saute pan and heat to medium-low. When the oil is shimmery, Add the anchovies, garlic, and onion and saute until fragrant, about 1 minute. Add the water and cover for 5 minutes, or until the onions are softened and translucent.
• Process the tomatoes. Place the tomatoes (including the juices) in a food processor or blender and pulse 2 to 3 times, or until you achieve a thick consistency, but not smooth. (You can also do this by hand, breaking them up in a medium bowl or simply as they go into the pot.)
• Simmer.To the pan, add the processed tomatoes, salt, sugar, and basil leaves. Let simmer uncovered for 15 minutes, then remove from heat and set aside.

Make the Sicilian Pizza

• Get ready. Preheat the oven to 400*F. Grease a 10 x 15-inch rimmed sheet pan with 2 tablespoons olive oil, making sure to also grease the sides.
• Stretch and rest the dough. Transfer the dough to the pan and, using your fingertips, gently stretch it until it fills the pan. Then cover with a damp cloth and let rest for 30 minutes.
• Build the sfincione. If the dough has shrunk, gently push to the edges of the pan. Cover the dough from edge to edge with the sauce. Sprinkle on the cheese, followed by the oregano, and finally the bread crumbs on top.
• Bake the pizza. Bake for 40 to 45 minutes, or until the crust is golden and crispy and the sauce and topping have deepened in color.
• Slice and serve. Remove from the oven, let cool for 10 minutes, then cut into 6 to 8 square slices and serve immediately.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and oregano used in this recipe.
• Yes, you use all of the sauce! It seems like a lot but it reduces during baking. And since the dough is thick compared to say a NY-style pizza, it really benefits from the heavy sauce.
• A note about flour. This recipe calls for OO flour, which is worth seeking out, however, if you can’t find it you can swap in All purpose flour.
• Get ahead: The crust needs to be made on the same day, but you can make the marinara sauce in up to 5 days in advance. Let it cool and refrigerate in an airtight container. Bring to room temperature before using.
• Store: Stack cooled slices of pizza in an airtight food storage container, separating each slice with parchment or wax paper. Refrigerate for up to 3 days.
• Reheat: Preheat your oven to 400°F for 30 minutes before reheating the pizza directly on the oven rack or on a pizza stone for approximately 3 to 4 minutes or until fully heated through.

Nutrition

Calories: 386.2kcal | Carbohydrates: 60.8g | Protein: 13.3g | Fat: 10.2g | Saturated Fat: 2.7g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 5.6g | Cholesterol: 13.2mg | Sodium: 1291.5mg | Potassium: 341.5mg | Fiber: 4g | Sugar: 4.7g | Vitamin A: 168.6IU | Vitamin C: 10.9mg | Calcium: 162.7mg | Iron: 4.7mg

Bundle and Save!

Four of our best-selling signature olive oils, perfect for everyday use.

Buy Now

The post Sfincione (Sicilian-Style Pizza) appeared first on The Mediterranean Dish.

This Roasted Brussels Sprouts recipe with Dates and Almonds is brimming with sweet, savory, and nutty Mediterranean flavors. Ideal as a side dish for cool weather gatherings or holiday meals, it’s as nourishing as it is delicious.

Brussels sprouts are a favorite vegetable here at The Mediterranean Dish, whether sizzled in a skillet until crispy, grilled to a smoky char, shaved into a slaw, or employed as a warm salad topping. Of all the ways one can prepare them, roasting is my favorite.

The intense, dry heat of the oven performs a kind of magic, transforming these ordinary little cabbages by concentrating their inner sweetness and giving them a browned, crispy exterior that’s impossible to resist.

While roasted Brussels sprouts are tasty on their own, simply tossed with olive oil and seasoned with salt and pepper, this recipe adds to their appeal by layering in contrasting flavors and textures. Shallots add a peppery bite, while dates lend a chewy texture and intense sweetness. Toasted, sliced almonds provide the crunch, and a dressing made with orange zest, aromatic fresh thyme, and tangy apple cider vinegar elevates this dish to a new level of deliciousness. 

The flavors might be complex, but the preparation isn’t. While the sprouts are roasting, there’s plenty of time to assemble the rest of the ingredients. The whole recipe can be made in 30 minutes flat — not a lot of effort for a dish that’s elegant enough to play a role in your holiday spread.

Ingredients for Roasted Brussels Sprouts with Dates and Almonds

Whether sold loose, trimmed in a bag, or on a big, knobby stalk, fresh Brussels sprouts are the star ingredient here. A few other simple, fresh additions give them layers of flavor. Here’s what you’ll need to make this Mediterranean-influenced side dish:

• Sliced almonds, toasted until golden, add earthy flavor and a crunchy contrast. Because they are sliced, not chopped, they don’t fall to the bottom of the dish. You can also use slivered almonds. 
• Brussels sprouts Resembling miniature cabbages, Brussels sprouts have a sweet, nutty flavor. Roasting them brings out their natural sugars and minimizes any bitterness. Look for sprouts with tight heads and no brown spots or wilted leaves. I prefer medium-sized sprouts with a diameter of about an inch. If they are larger, you may want to quarter them to ensure even cooking. Leave smaller sprouts whole. 
• Extra virgin olive oil is essential for getting good, caramelized browning on the Brussels sprouts, and yes, it’s safe to cook with extra virgin olive oil at high heat! Try one of these high-quality options from our shop and read our full guide to Cooking with Olive Oil for more information. 
• Kosher salt and ground pepper enhance the flavor of the Brussels sprouts and add balance.
• Shallot: Sharp and peppery when raw, shallots become sweet when roasted. It’s a combination that works well, whether sizzled in a skillet or roasted in the oven
• Apple cider vinegar gives the dressing an acidic bite that contrasts with the sweet dates.
• Thyme adds an earthy, aromatic note to the dressing.
• Orange zest: The natural oils in the zest add a floral, citrusy aroma and flavor to the dressing. I also love the flavor of orange and dates together. 
• Deglet Noor dates have a rich, honey-like flavor. It’s easy to find them already pitted, and they have a firm texture that makes them easy to slice. Feel free to substitute other types of dates, such as the larger Medjool variety. 

How to Make Roasted Brussels Sprouts

This roasted Brussels sprouts recipe is ready in just 30 minutes and can be made in stages if you’re short on time or oven space. Though they start in a hot oven, the sprouts finish cooking in the residual heat of the oven after turning it off. Here it is step by step.

• Toast the almonds. Arrange a rack in the center of the oven. Preheat oven to 350°F. Spread 1/4 cup sliced almonds on a small baking sheet and bake until they turn golden brown and smell toasty, about 8 to 10 minutes. 
• Prepare the Brussels sprouts. Raise the oven temperature to 450°F. Place 1 1/2 pounds trimmed and halved Brussels sprouts on a large, rimmed baking sheet and drizzle with 3 tablespoons extra virgin olive oil. Season with 3/4 teaspoon salt and a generous amount of freshly ground pepper. Toss until sprouts are completely coated with oil. Spread them in a single layer, arranging them cut side down. 
• Roast the Brussels sprouts. Place Brussels sprouts on the middle rack of the oven and roast until browned, 15 minutes. Remove from oven and stir in 1/4 cup thinly sliced shallots; toss to combine. Turn the oven off and return the Brussels sprouts to the oven. Continue cooking until shallots have softened and are beginning to brown, about 5 minutes more.
• Make the dressing. While the sprouts are roasting, combine 2 tablespoons apple cider vinegar, 1/2 teaspoon finely grated orange zest, and 1/2 teaspoon chopped fresh thyme in a small bowl. Season with a pinch of salt and ground pepper, and whisk together with a fork. Set aside. 
• Combine everything. Transfer the sprouts to a large serving bowl and toss with 1/3 cup thinly sliced dates, almonds, and dressing. Season again to taste with salt and pepper and serve. 

How to Get Ahead

If you’re serving this recipe as part of a holiday meal, you may have limited time or room in the oven on the big day. There are a couple of ways to get ahead of the game:

• Prep ingredients, roast later: Trim and slice the Brussels sprouts and make the dressing; refrigerate in separate containers overnight. Toast the almonds and store them at room temperature. Then, proceed with the recipe the next day.

• Roast and reheat: Roast the Brussels sprouts and shallots; then keep at room temperature on the pan for up to 2 hours. To serve, place the sheet pan in a 300°F oven until the sprouts are warmed through, about 10 minutes. Then, transfer to a serving dish and toss with dressing, dates, and almonds. Serve immediately.

How to Toast Almonds

Taking the time to roast the almonds for this recipe enhances their flavor, texture, and aroma.

To toast the almonds for this recipe or any other, preheat an oven or toaster oven to 350°F. Spread the nuts on a small baking sheet and bake them until they turn golden brown and smell toasty about 8 to 10 minutes. Transfer them to a plate to cool. This same method works equally well for a variety of nuts, including almonds, hazelnuts, walnuts, and pecans. 

Though you can easily toast pine nuts in a pan on the stovetop, I prefer to toast sliced almonds and larger nuts in an oven or a toaster oven so the heat can surround them entirely for the most even browning.

Swaps and Substitutions

I love the combination of Mediterranean flavors in this recipe, but you can tweak the ingredients to suit your preferences or use what you already have on hand in your pantry. Here are some ideas:

• Apple Cider Vinegar: While good quality extra virgin olive oil is essential, you can use different vinegars to add a touch of acid. Red wine or white wine vinegar would work well here.
• Almonds: Try roasted, chopped pistachios or hazelnuts instead of sliced almonds.
• Dates: Dried cranberries or chopped apricots would also be lovely.
• Orange: lemon

What to Serve with Roasted Brussels Sprouts

This side dish would be at home on any holiday table. Pair it with our Easy Dry Brined Thanksgiving Turkey and Roasted Garlic Mashed Potatoes for an elegant holiday meal. 

But you don’t have to save it for a special occasion. It’s equally delicious with our Roast Spatchcock Chicken, which features similar flavors like sweet citrus and fragrant thyme. It also pairs well with fish, like this Baked Lemon Garlic Salmon.

More Brussels Sprout Recipes

Sides and Small Plates

Olive Oil Fried Brussels Sprouts with Mushrooms and Cranberries

Sides and Small Plates

Grilled Brussels Sprouts Skewers

Mediterranean Diet Recipes

Mediterranean-Style Roasted Brussels Sprouts Salad

Mediterranean Diet Recipes

Crispy Olive Oil Fried Brussels Sprouts

Browse all Mediterranean recipes. 

Visit Our Shop.

Print

Roasted Brussels Sprouts with Dates and Almonds

These carmelized sprouts, bursting with Mediterranean flavors including dates, toasted almonds, and an orange thyme dressing, make a festive side dish for a holiday meal or a cozy weeknight side dish fs soon as the weather has a chill.

Course Side, Side Dish

Cuisine Mediterranean, Mediterranean Diet, Mediterranean Diet Friendly

Diet Low Lactose, Vegan, Vegetarian

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 6 to 8 people

Calories 168.2kcal

Author Abigail Chipley

Ingredients

• 1/4 cup sliced almonds
• 1 1/2 pounds Brussels sprouts, ends trimmed and halved
• 3 tablespoons extra virgin olive oil
• Kosher salt
• Freshly ground pepper
• 1/4 cup thinly sliced shallot
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon orange zest
• 1/2 teaspoon chopped fresh thyme
• 1/3 cup thinly sliced pitted dates

Instructions

• Toast the almonds. Arrange a rack in the center of the oven. Preheat oven to 350°F. Spread almonds on a small baking sheet and bake until they turn golden brown and smell toasty, 8 to 10 minutes.
• Prepare the Brussels sprouts. Raise the oven temperature to 450°F. Place the halved Brussels sprouts on a large, rimmed baking sheet and drizzle with olive oil. Season with 3/4 teaspoon salt and a generous amount of freshly ground pepper. Toss until sprouts are completely coated with oil. Spread them in a single layer, arranging them cut side down.
• Roast the Brussels sprouts. Place Brussels sprouts on the middle rack of the oven and roast until browned, 15 minutes. Remove from oven and stir in shallots; toss to combine. Turn the oven off and return the Brussels sprouts to the oven. Continue cooking until shallots have softened and are beginning to brown, about 5 minutes more.
• Make the dressing. While the sprouts are roasting, combine cider vinegar, orange zest, and thyme in a small bowl. Season with a pinch of salt and ground pepper, and whisk together with a fork. Set aside.
• Combine everything. Transfer the sprouts to a large serving bowl and toss with dates, almonds, and dressing. Season again to taste with salt and pepper and serve.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the extra virgin olive oil, used in this recipe.
• Prep or Make Ahead: If you’re serving this recipe as part of a holiday meal, you may have limited time or room in the oven on the big day. There are a couple of ways to get ahead of the game:
  • Prep ingredients, roast later: Trim and slice the Brussels sprouts and make the dressing; refrigerate in separate containers overnight. Toast the almonds and store at room temperature. Then, proceed with the recipe the next day.
  • Roast and reheat: Roast the Brussels sprouts and shallots; then keep at room temperature on the pan for up to 4 hours. To serve, place the sheet pan in a 300°F oven until the sprouts are warmed through, about 10 minutes. Then, transfer to a serving dish and toss with dressing, dates, and almonds. Serve immediately.

Nutrition

Calories: 168.2kcal | Carbohydrates: 19g | Protein: 5.2g | Fat: 9.6g | Saturated Fat: 1.2g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 6.6g | Sodium: 30.2mg | Potassium: 565.7mg | Fiber: 5.9g | Sugar: 8.7g | Vitamin A: 864.9IU | Vitamin C: 97.7mg | Calcium: 67.9mg | Iron: 2mg

Everyday Olive Oil Bundle

Four of our top-selling olive oils, perfect for everyday use.

buy now

The post Roasted Brussels Sprouts with Dates and Almonds appeared first on The Mediterranean Dish.

Take your baked cauliflower up a notch with this easy recipe, which coats big cauliflower pieces with a spicy, garlic and citrus harissa sauce then roasts them to perfection. Serve the spicy baked cauliflower as a healthy side to your favorite protein or a flavorful vegan main!  

I made this baked cauliflower recipe when I was trying to cram as many veggies on my plate as possible. I’d been on the road for weeks promoting my book, and after many nights of dining out, I really missed a healthy home-cooked meal!

When I got home I made this spicy cauliflower as a vegan main along with freekeh, a grain from my childhood with a smoky flavor that perfectly matches the citrusy, smoky harissa. It was satisfying in the best way! 

There are two key elements to this recipe. The first is absolutely the garlic-harissa rub. It’s more of a thick sauce made of garlic, harissa paste (I like our Kartago Harissa for this which is spicy and deep with a smoky flavor), fresh parsley, a dash of cumin, and lime juice. The balance of warm, zippy, and vibrant flavors is absolutely mouthwatering. 

The second is learning how to bake cauliflower so it’s perfectly caramelized and tender. The secret is to baste or drizzle the vegetable with olive oil about every 15 minutes. Rather than drying out, the garlic-harissa rub turns into a beautifully golden glaze. 

I always say we should let cauliflower be cauliflower. Forget trying to make it into pizza crust and instead celebrate this hearty vegetable in all its glory! Serve with your favorite protein or as a satisfying vegan main.

What You’ll Need to Make Spicy Baked Cauliflower

Though this baked cauliflower recipe boasts big flavor, you only need a few Mediterranean pantry staples. 

• Cauliflower: Makes a perfectly hearty base to layer on bold Mediterranean flavor. 
• Garlic: Cauliflower is rather plain on its own, so it can handle a lot of flavor. I add 10 whole garlic cloves to the harissa glaze, and no one has ever complained about it. 
• Parsley: Adds lemony freshness to the glaze and a pop of color just before serving. 
• Ground cumin: Adds a warming note.
• Harissa adds a citrusy, spicy, smoky flavor. See Ingredient Spotlight below for more.
• Tomato paste brings a rich umami flavor. 
• Limes: Add a layer of fresh acidity. 
• Extra virgin olive oil: Encourages the delicious golden transformation that happens to vegetables as they roast, carmelizing and concentrating their flavors. I’m often asked about cooking with olive oil to which I reply, in short, that it’s the healthiest oil, but if you’d like to read more about selecting and cooking with olive oil, head over to our guide: Cooking with Olive Oil: Everything You Need to Know!
• Kosher salt and black pepper perk up the other flavors. 

Ingredient Spotlight

Harissa is a spicy, citrusy, smoky North African paste or sauce that varies greatly in terms of flavor. For this recipe, I wanted a healthy vegetarian main that reminded me of a holiday roast, so I went for our Tunisian harissa. It’s extra spicy, smoky, and rich, adding almost a char-grilled element to the cauliflower and a bold amount of red chili flavor.  

• LEARN MORE AND MAKE IT: Homemade Harissa Recipe
• TRY IT: Find Tunisian Harissa at our shop (or try our Moroccan Harissa for a slightly milder option). 

Swaps and Substitutions

Don’t be discouraged if you don’t like one or more of this recipe’s flavor-makers. Here are some easy swaps:

• Lime: Lemon (even other citrus like a tart orange could work for this recipe). 
• Parsley: Cilantro or mint.
• Tomato paste: Red pepper paste.
• Ground cumin: Ground coriander or turmeric.  

How to Bake Cauliflower

Cauliflower will soak up the sauce like a sponge. The key to getting it meltingly tender and yet charred and caramelized is to baste it, almost like you’re making a turkey. It’s similar to roasting eggplant, where you may need to add more oil as you go if it starts to look dry. Here are the steps:

Prep the Cauliflower

• Get ready. Fill a large pot with water about 3/4 of the way with water and bring to a boil over high heat. Line a large plate with paper towels and set near your stove. Position a rack in the middle of the oven and heat the oven to 400°F. Coat a large sheet pan or two with a thin layer of olive oil. 
• Prep your veggies. Cut 2 heads of cauliflower into wedges from top to bottom, leaving the leaves intact. Peel 10 garlic cloves and measure 1 packed cup of parsley leaves and tender stems.
• Parboil the cauliflower. Salt the boiling water generously, then add the cauliflower wedges. Cook for about 5 to 7 minutes, or so just until the cauliflower begins to soften (it helps to add a plate on top of the cauliflower to keep it submerged in the water). Use tongs to transfer the cauliflower to the prepared plate to drain. 

Make the Sauce

• Make the garlic-harissa sauce. To the bowl of a large food processor fitted with the S-blade, add the garlic, parsley, 1 teaspoon ground cumin, 1 to 2 tablespoons harissa, 1/4 cup tomato paste, and a drizzle of olive oil (about 2 tablespoons). Squeeze in the juice of 2 limes and season with salt and pepper (about 3/4 to 1 teaspoon each). Blend until you have a homogeneous thick mixture. 
• Coat the cauliflower with the garlic-harissa rub. Pat the cauliflower dry, then arrange the wedges on top of the oiled sheet pan. Now generously coat the wedges all over with the garlic-harissa mixture. (Make sure you cover all of the cauliflower, this is important for flavor.) Drizzle generously with olive oil. 

Bake and Baste the Cauliflower

• Bake. Bake the cauliflower on the middle rack of the heated oven. Every 15 minutes or so, drizzle the cauliflower with more olive oil and/or baste with the pan juices. Do this until the cauliflower is charred in many parts (so important for flavor), about 45 minutes in total. 
• Finish and serve. Remove from the oven, garnish with a sprinkle of finely chopped parsley, and serve. 

Ways to Mix it Up 

Though this baked cauliflower recipe is decidedly bold, it works surprisingly well with other Mediterranean flavor-makers. Make it on repeat, adding your own spin to keep things interesting. Some ideas:

• Add a creamy sauce: Like tangy Whipped Feta, or Tahini Sauce for a dairy-free option. Let the cauliflower cool slightly so the sauce doesn’t get to runny, and drizzle on top just before serving.
• Add fresh spice: If you can’t get enough heat, add a spoonful of Zhoug (a spicy cilantro jalapeno sauce) or Chermoula (a bright and herby Moroccan condiment) just before serving. 

What to Serve with Baked Cauliflower

You can certainly serve cauliflower as a side to your favorite protein and a simple green salad. I love them even more, however, as the main event!

Add a protein-packed vegetarian salad and dinner is served. This Lentil Salad with Feta and Pomegranate has a fresh, zippy flavor that will complement the savory spicy cauliflower. You can also really lean into the smoky flavors as I did with freekeh, a lesser-known Egyptian grain I absolutely adore (it’s harder to find, but we carry it in our shop). 

More Cauliflower Recipes

Mediterranean Diet Recipes

Best Roasted Cauliflower with Lemon and Cumin

Vegetarian

Whole Roasted Cauliflower with Lemony Whipped Feta

Vegetarian

Roasted Cauliflower Steaks with Harissa and Chermoula

Salads

Moroccan-Style Shaved Cauliflower and Chickpea Salad

Browse all Mediterranean recipes. 

Visit Our Shop.

Print

Baked Cauliflower with Garlic and Harissa

Slabs of tender cauliflower in a spicy, garlicky, citrusy harissa sauce, roasted to perfection.

Course Entree or Side Dish

Cuisine Mediterranean

Diet Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Servings 4 as a main, 8 as a side

Calories 117.3kcal

Author Suzy Karadsheh

Ingredients

• 2 heads cauliflower, leaves intact, cut into wedges
• 10 medium garlic cloves, peeled
• 1 cup packed parsley leaves and tender stems, plus more chopped parsley for garnish
• 1 teaspoon ground cumin
• 1 to 2 tablespoons harissa
• 1/4 cup tomato paste
• 2 limes, juiced
• Extra virgin olive oil
• Kosher salt
• Black pepper

Instructions

• Get ready. Fill a large pot with water about 3/4 of the way with water and bring to a boil over high heat. Line a large plate with paper towels and set near your stove. Position a rack in the middle of the oven and heat the oven to 400°F. Coat a large sheet pan or two with a thin layer of olive oil.
• Parboil the cauliflower. When the water is boiling, salt generously and add the cauliflower wedges. Cook for about 5 to 7 minutes, or so just until the cauliflower begins to soften (it helps to add a plate on top of the cauliflower to keep it submerged in the water). Use tongs to transfer the cauliflower to the prepared plate to drain.
• Make the garlic-harissa rub/sauce. To the bowl of a large food processor fitted with a blade, add the garlic cloves, parsley, cumin, harissa, tomato paste, lime juice, and a drizzle of olive oil (about 2 tablespoons). Season with salt and pepper (about 3/4 to 1 teaspoon each). Blend until you have a homogeneous thick mixture.
• Coat the cauliflower with the garlic-harissa rub. Pat the cauliflower dry, then arrange the wedges on top of the oiled sheet pan. Now generously coat the wedges all over with the garlic-harissa mixture. (Make sure you cover all of the cauliflower, this is important for flavor.) Drizzle generously with olive oil.
• Bake. Bake the cauliflower on the middle rack of the heated oven. Every 15 minutes or so, drizzle the cauliflower with more olive oil and/or baste with the pan juices. Do this until the cauliflower is charred in many parts (so important for flavor), about 45 minutes in total.
• Finish and serve. Remove from the oven, garnish with a sprinkle of finely chopped parsley, and serve.

Notes

Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, cumin, and harissa used in this recipe.

Nutrition

Calories: 117.3kcal | Carbohydrates: 25.3g | Protein: 7.6g | Fat: 1.2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 277mg | Potassium: 1195.8mg | Fiber: 8.2g | Sugar: 8.8g | Vitamin A: 1562.6IU | Vitamin C: 174.8mg | Calcium: 119.9mg | Iron: 3.3mg

The Mediterranean Dish: Simply Dinner

125 Easy Mediterranean Diet-Inspired Recipes to Eat Well and Live Joyfully from New York Times Bestselling Author Suzy Karadsheh

Order your copy

The post Spicy Baked Cauliflower with Garlic and Harissa appeared first on The Mediterranean Dish.

This not-too-sweet lemon tart recipe gets a flavor upgrade with rich, fruity, and slightly savory extra virgin olive oil. Make this bright and citrusy treat that both grownups and kids will adore! 

When I first started to learn how to cook as a teen, I thought the secret—for lemon tart or just about any sweet treat—was always butter.

The traditional French tarte au citron is usually loaded with butter in both the shortcrust pastry and the lemon curd filling. While there was a time when I thought butter was the answer to all things delicious, my first restaurant job taught me otherwise. Working in professional kitchens taught me that many more exciting flavors make a dish irresistible. For this lemon tart recipe, the olive oil brings a captivatingly sweet-tart, bittersweet, fruity, herbaceous, and floral flavor. It almost makes a classic lemon tart seem one-note!

I’ve since begun swapping in olive oil to give my baked goods a more nuanced flavor. It keeps my Lemon Ricotta Cake moist for days, and even brings a richer texture to my Dark Chocolate Mousse. 

The olive oil lemon curd is bright and sharp, with just enough sugar to prevent puckering. I whisk in the olive oil off the heat, to protect the delicate flavor compounds. At this point, it’s tempting to skip the crust altogether. Then again, you could absolutely make the lemon curd to slather on toast or muffins, swirl into yogurt, or spoon over fresh berries.

Ingredients for Olive Oil Lemon Curd Tart

A good-quality, flavorful olive oil makes all the difference with this tart. I typically use regular lemons, but every once in a while, I use sweeter, more floral Meyer lemons instead.

For the Olive Oil Shortcrust Pastry

• All-purpose flour: The gluten content of all-purpose flour provides the structure for the dough without falling apart or becoming too tough.
• Sugar: A small amount of sugar sweetens the dough. 
• Egg: Binds the dough together.
• Extra virgin olive oil: Olive oil makes a rich and crisp crust full of fruity olive oil flavor. Lately, I’ve been baking with Hojiblanca olive oil at home, which has a fruity, bitter almond flavor. But I sometimes use Arbequina for a milder, smoother flavor.
• Salt: A pinch of salt brings out the flavor of the olive oil and prevents a bland crust.

For the Olive Oil Lemon Curd Tart Filling

• Lemons: Lemon is bright and zingy, floral and fruity, making it an exciting—if classic—flavor for desserts. I use both the juice and zest to extract the most flavor. You could make this extra floral and fruity with Meyer lemons.
• Sugar: I add only as much sugar as needed to balance the sour lemon without getting rid of the zing.
• Eggs: I like to use a mix of whole eggs and egg yolks to thicken the lemon curd. Egg yolks not only help thicken the sauce, but they add richness and are a natural emulsifier making a smooth, creamy, lemon curd.
• Extra virgin olive oil: Lemons and olives have been used together for millennia in the Mediterranean. In desserts, they create a refreshing, bittersweet, tart, and fruity flavor that can’t help but transport you to the azure waters of the Mediterranean coast.
• Cornstarch: A little cornstarch aids in thickening the lemon curd. If preferred, it can be substituted with 2 tablespoons of all-purpose flour.
• Vanilla extract: Vanilla adds depth and floral sweetness.
• Salt: Salt enhances the other flavors of the filling.

A Case for Olive Oil vs Butter in Pastry and Filling

While olive oil and butter are both fats, they taste and behave very differently. Olive oil has an assertive flavor, but its beautiful flavor is the main reason I wanted to use it in this lemon tart in the first place. While butter is solid at room temperature, olive oil doesn’t begin to solidify until it’s much colder. As an emulsion of butterfat and water, butter is typically around 80% fat, whereas olive oil is 100% fat.

Using olive oil in the crust contributes flavor and makes it crisper and crumblier, or “shorter,” than a butter crust. The fat (butter, oil, or shortening) coats the flour, preventing the gluten from forming long strands. The gluten strands are kept “short,” resulting in a tender, crisp, and crumbly consistency rather than stretchy or chewy.

You don’t need to pay attention to the temperature of the dough, spend time cutting butter into the flour, or chill it like you do with a butter crust. Because oil is a liquid, the crust is easier and faster to mix. There’s also less risk of the crust slumping in the oven.

I also made adjustments for using olive oil in the lemon curd tart filling. Because butter solidifies, it also helps the lemon curd set when it cools. Too much olive oil could thin the filling too much or impart an oily mouthfeel. I use less olive oil in the filling than I would normally use of butter to prevent it from being too runny or feeling too oily. I also added a little bit of cornstarch for extra thickening.

• READ MORE: A Comprehensive Guide to Baking With Olive Oil

How to Make This Lemon Tart Recipe

Because it’s easy to mix and doesn’t need to chill, the olive oil crust makes this tart quicker and easier than a butter crust. It’s a little crumblier than a butter shortcrust pastry, which makes it difficult to roll out. So, I make it easy and just press the dough directly into the pan. I start preparing the filling while the crust is baking to save time. Make sure to plan at least 2 hours for the tart to cool before slicing and serving.

Make the Olive Oil Shortcrust

• Get ready: Preheat the oven to 350°F.
• Mix the dough: In a large bowl, combine 1 1/2 cups (180 grams) all purpose flour, 1/4 cup (50 grams) granulated sugar, and 1/4 teaspoon salt. Add 1 large egg and 1/3 cup (80ml) olive oil, and stir with a spatula or a wooden spoon until the dough comes together.
• Line the tart: This dough is difficult to roll, so I prefer to press it into the pan. Use your fingers to press the dough into an even layer on the bottom and up the sides of a 9-inch fluted tart pan with a removable bottom.
• Bake the crust: Bake the crust for 30 minutes, or until golden brown. I like to set the tart pan in a rimmed baking sheet as I find it’s easier to handle with oven mitts than the tart pan on its own. Remove the crust from the oven and let it sit in the pan on a wire rack while you finish making the filling (leave the oven on).

Make the Olive Oil Lemon Curd Tart Filling

• While the crust is baking, make the olive oil lemon curd filling: In a large bowl, combine 3/4 cup (120 grams) granulated sugar and 1 tablespoon lemon zest. Use your fingers to rub the zest into the sugar, infusing the sugar with the zest’s flavorful oils. Add 1 tablespoon cornstarch and 1/8 teaspoon kosher salt salt and whisk to combine.
• Add 4 large whole eggs and 4 egg yolks. Whisk until smooth. Pour in 1/2 cup (120ml) fresh lemon juice and whisk to combine.
• Cook the filling: Pour the lemon mixture into a medium saucepan. Cook over medium-low heat, whisking constantly, until the mixture thickens, 8 to 10 minutes. If you have a candy thermometer, the lemon curd should register between 160°F and 170°F. Take the pan off the heat. 
• Season. Add 1 teaspoon vanilla extract and 1/4 cup (60ml) extra virgin olive oil and whisk until the oil has emulsified completely into the lemon curd. 
• Strain (optional). For an extra smooth filling, pour the lemon curd through a fine mesh strainer set over a bowl to remove the lemon zest and any lumps.
• Bake the tart: Pour the filling into the baked crust and smooth the top with a spatula. Bake for 8 to 10 minutes, or until the filling is set with barely a jiggle in the center when the pan is gently shaken.
• Cool: Let the tart cool completely on a wire rack, for at least 2 hours. The filling will set further as the tart cools.
• Chill (optional): For a firmer filling and cleaner slices, chill the tart in the refrigerator for at least 2 hours before serving.
• Serve: Serve at room temperature or cold. Serve slices with a dusting of powdered sugar, fresh berries, whipped Greek yogurt, whipped labneh, or whipped cream.

What to Serve with Lemon Tart

My favorite way to serve this lemon tart is with a simple dusting of powdered sugar and a handful of fresh berries, like blueberries and raspberries. A dollop of homemade whipped cream can tame the tanginess, or embrace it with whipped Labneh or whipped Greek yogurt.

• To make whipped Labneh: Use the instructions from my Strawberry Shortcake Recipe. 
• To make whipped Greek yogurt: Combine 1 cup of Greek yogurt, 1/4 cup heavy cream, and honey or powdered sugar to taste in a bowl. Use a mixer to whip until soft peaks form, 2 to 4 minutes.

The floral flavors of the olive oil and lemon would be a perfect match for Black Tea with Mint. If you’re more of a coffee person, serve slices with a hot coffee or espresso, or this iced Freddo Espresso.

More Dessert Recipes You’ll Love

Desserts

French Pear Tart Recipe

Appetizer and Mezze

Strawberry Tart with Fillo Crust

Desserts

Lemon Ricotta Cake

Italian

Italian Lemon Ricotta Cheesecake Recipe

Browse all Mediterranean recipes. 

Visit Our Shop.

Print

Lemon Tart

For this lemon tart recipe, the olive oil brings a captivatingly sweet-tart, bittersweet, fruity, herbaceous, and floral flavor. Serve slices with a dusting of powdered sugar, fresh berries, whipped Greek yogurt, whipped labneh, or whipped cream.

Course Dessert

Cuisine French

Diet Low Lactose, Vegetarian

Prep Time 25 minutes minutes

Cook Time 40 minutes minutes

Cooling Time 2 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 8

Calories 411.3kcal

Author Mark Beahm

Equipment

• 9-inch tart pan

Ingredients

For the Olive Oil Shortcrust Pastry

• 1 1/2 cups (180g) all purpose flour
• 1/4 cup (50g) granulated sugar
• 1/4 teaspoon kosher salt
• 1 large egg
• 1/3 cup (80ml) extra virgin olive oil

For the Olive Oil Lemon Curd Filling

• 3/4 cup (120g) granulated sugar
• 1 tablespoon lemon zest (from 2 to 3 lemons)
• 1 tablespoon cornstarch
• 1/8 teaspoon kosher salt
• 4 large whole eggs
• 4 large egg yolks
• 1/2 cup (120ml) fresh lemon juice (from about 4 lemons)
• 1 teaspoon vanilla extract
• 1/4 cup (60ml) extra virgin olive oil

Instructions

• Get ready: Preheat the oven to 350°F.
• Mix the dough: In a large bowl, combine the flour, granulated sugar, and salt. Add the egg and olive oil and stir with a spatula or a wooden spoon until the dough comes together.
• Line the tart: Use your fingers to press the dough into an even layer on the bottom and up the sides of a 9-inch fluted tart pan with a removable bottom.
• Bake the crust: Bake the crust for 30 minutes, or until golden brown. I like to set the tart pan in a rimmed baking sheet as I find it’s easier to handle with oven mitts than the tart pan on its own. Remove the crust from the oven and let it sit in the pan on a wire rack while you finish making the filling.
• While the crust is baking, make the olive oil lemon curd filling: In a large bowl, combine the sugar and lemon zest. Use your fingers to rub the zest into the sugar, infusing the sugar with the zest’s flavorful oils. Add the cornstarch and salt and whisk to combine. Add the whole eggs and egg yolks and whisk until smooth. Pour in the lemon juice and whisk to combine.
• Cook the filling: Pour the lemon mixture into a medium saucepan. Cook over medium-low heat, whisking constantly, until the mixture thickens, 8 to 10 minutes. If you have a candy thermometer, the lemon curd should register between 160°F and 170°F. Take the pan off the heat.
• Season the filling: Off the heat, whisk in the vanilla extract and olive oil. Whisk until the oil has emulsified completely into the lemon curd.
• Strain (optional): For an extra smooth filling, pour the lemon curd through a fine mesh strainer set over a bowl to remove the lemon zest and any lumps.
• Bake the lemon tart: Pour the filling into the baked crust and smooth the top with a spatula. Bake for 10 minutes, or until the filling is set with barely a jiggle in the center when the pan is gently shaken.
• Cool: Let the tart cool completely on a wire rack, for at least 2 hours. The filling will set further as the tart cools.
• Chill (optional): For a firmer filling and cleaner slices, chill the tart in the refrigerator for at least 2 hours before serving.
• Serve: Serve at room temperature or cold.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
• Storage:  Cover loosely with plastic wrap and store in the fridge for up to 3 days.

• The olive oil shortcrust is a little crumblier than a traditional butter shortcrust pastry. Because this makes it difficult to roll out, I make it easy and just press the dough directly into the pan.

Nutrition

Calories: 411.3kcal | Carbohydrates: 45.5g | Protein: 7.4g | Fat: 22.6g | Saturated Fat: 4.1g | Polyunsaturated Fat: 2.8g | Monounsaturated Fat: 14.7g | Trans Fat: 0.01g | Cholesterol: 199.5mg | Sodium: 153.8mg | Potassium: 91.2mg | Fiber: 0.8g | Sugar: 25.6g | Vitamin A: 280IU | Vitamin C: 6.9mg | Calcium: 33mg | Iron: 1.9mg

Try Our Buttery-Smooth Italian Olive Oil

Perfect for baking, this hand-picked cold extracted Extra Virgin Olive Oil is made from 100% Nocellara del Belice Sicilian olives.

Buy now

The post Lemon Tart with Olive Oil Shortcrust appeared first on The Mediterranean Dish.