In this country we call it Sicilian pizza. In Italy it's known as Sfincione. I always equated it with the Americanized versions of black square pans filled with a relatively fatter and softer dough, tomato sauce and cheese. Last summer while traveling Sicily, I was introduced to their version, round and lead-like with semolina flour. Recently I made a dough, and then brewed up a fabulous sauce with anchovies, onion, tomato, cheese and bread crumbs. Here is the Sfincione I got.