For the Pizza Sfogliatella you can use your favorite crust recipe or buy the dough from a pizza shop or grocery store. I used the recipe from Cook-Italian.com.
Once you have your dough this is what you do next -
For Seasoned Oil
3/4 cup extra-virgin olive oil
2 tablespoons paprika (not hot)
1 tablespoon dried oregano, crumbled
1 (3 1/3-oz) jar flat anchovy fillets, drained, patted dry, and finely chopped (1/4 cup)
Make seasoned oil:
Whisk together all oil ingredients in a small bowl until combined well.
Form and bake pizza:
Put oven rack in middle position and preheat oven to 375°F. Lightly oil a 15- by 10- by 1-inch shallow baking pan.
Turn dough out onto a lightly floured surface and roll out dough into a roughly 25-inch square, turning and lightly dusting dough with flour as necessary to prevent sticking. (Dough will be very thin.)
Reserve 1 tablespoon seasoned oil and brush remaining oil over dough, leaving a 1/4-inch border around edge. Tightly roll up dough jelly-roll-style and pinch seam to seal (some seasoned oil will seep out as you roll). Arrange roll, seam side down, in baking pan and form into a ring, then press ring with your fingertips until it covers bottom of pan. (It will be about 1/2 inch thick.)
Brush top of dough with reserved oil and bake until golden and top and underside are crusty, 30 to 35 minutes. Cool in pan 5 minutes, then lift pizza from pan using a metal spatula and transfer to a rack to cool to warm or room temperature, 30 minutes to 1 hour. Cut into squares.
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