Sicilian Pizza

SUBMITTED BY: Southern Living magazine

"Add your favorite toppings to suit your family's taste. Note: For thinner crust, divide dough in half; press onto 2 (12-inch) round pizza pans. Proceed with recipe as directed. Traditionally, this recipe is made in a rectangular shape."

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Read Reviews (35)

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Original recipe yield 1 12-inch pizza

SERVINGS

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Servings
USMETRIC

INGREDIENTS

4 cups all-purpose flour, divided
1 (.25 ounce) envelope active dry yeast
2 1/2 teaspoons salt, divided
1 1/2 cups warm water (100 to 110 degrees)
2 tablespoons vegetable oil
1 small onion, chopped
1 garlic clove, minced
2 tablespoons olive oil
1 (14.5 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1/2 teaspoon sugar
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1/2 teaspoon dried rosemary
1/8 teaspoon pepper
Toppings: chopped onion, green or red bell pepper rings, shredded mozzarella cheese, shredded Parmesan cheese, shredded fresh basil
Garnish: fresh rosemary sprigs

DIRECTIONS

COMBINE 2 cups flour, yeast, and 1 1/2 teaspoons salt in a large mixing bowl; stir in 1 1/2 cups warm water and vegetable oil.
BEAT at low speed with an electric mixer for 1 to 2 minutes; beat at high speed 3 minutes. Gradually stir in enough remaining flour to make dough stiff.
TURN dough out onto a well-floured surface, and knead until smooth and elastic (about 5 minutes). Place in a well-greased bowl, turning to grease top.
COVER and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk.
PUNCH dough down, and press onto a lightly greased 12-inch round pizza pan or into a 15- x 10-inch jellyroll pan.
COVER and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk.
SAUTE onion and garlic in hot olive oil in a large skillet over medium-high heat until tender. Add remaining 1 teaspoon salt, tomatoes, and next 6 ingredients.
BRING to a boil; cook, covered, over medium heat 10 minutes. Spoon sauce over dough.
BAKE at 475 degrees for 20 minutes. Sprinkle evenly with desired toppings; bake 10 to 15 more minutes. Garnish, if desired.

Reprinted with permission of Southern Living® magazine. All rights reserved.

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REVIEWS

Reviewed on jun. 14, 2005 by SHAIKIRA

very tasty big hit with the kids. MORE

Reviewed on dec. 29, 2003 by RSF

This is the most wonderful pizza crust I've ever made (and I've tried quite a few)! It's... MORE

Reviewed on jan. 25, 2004 by Navy_Mommy

This is one of the best pizzas I have ever made. It came out crispy and chewy. The sauce has... MORE

Reviewed on jun. 11, 2004 by SUSAN_LINDBERG

Excellent. The crust was great, although I definitely recommend making two pizzas with it. It... MORE

Reviewed on dec. 29, 2003 by FunFriend

Yummy! This recipe was a big hit at our house tonight. The dough was perfection to work with... MORE

Reviewed on sep. 14, 2003 by JOSIEJ

This is by far the best pizza base I have ever made.I did find that it was quite thick though,... MORE

Reviewed on jan. 29, 2003 by JAZZY-GIRL

This is exceptionally good! Thanks so much for sharing. MORE

Reviewed on may 14, 2006 by KATEFOODFUN

I'm only rating the dough, and it was so yummy. We made it pretty flat, so it makes for a nice... MORE

Reviewed on jan. 7, 2006 by jen76

OMG!!! I have been looking for a homemade pizza sauce for a while without any luck. Smells... MORE

Reviewed on oct. 22, 2005 by ChrissieS.

This is really great! I divided the dough for 2 pizza's and used my Pampered Chef baking... MORE

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