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slice of Sicilian-style pizza being lifted out of sheet pan
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Sicilian-Style Pizza

This Sicilian pizza is made with thick focaccia-like crust and topped with roasted tomato sauce, cheese and toppings of your choice.
Course Pizza
Cuisine Italian
Prep Time 20 minutes
Cook Time 25 minutes
Rising Time 1 day
Total Time 45 minutes
Servings 12 slices
Calories 401kcal
Author Ryan Beck

Ingredients

Focaccia Pizza Dough

  • 500 grams bread flour (about 3 ½ cups)
  • 2 teaspoon sea salt
  • ¼ oz instant dry yeast (about 1 ½ tsp)
  • 1 teaspoon granulated sugar
  • 1 ½ cups warm water (105°F to 110°F)
  • 1 tablespoon olive oil

Sicilian Pizza

  • 3 tablespoon olive oil
  • 1 cup pizza sauce (homemade or store-bought)
  • 1 green bell pepper, diced
  • ½ sweet onion, diced
  • 4 garlic cloves, minced
  • ½ teaspoon crushed red pepper flakes
  • 5-6 meatballs, cut in half
  • 1 lb burrata mozzarella cheese
  • 10 slices pepperoni
  • ¼ cup freshly grated Parmesan cheese

Instructions

Focaccia Pizza Dough

  • In a medium bowl, mix together the flour, salt, yeast and sugar. Add the water and olive oil and mix with a wooden spoon or your hands. It should be sticky, but not lumpy.
  • Cover with saran wrap and a towel in a warm place, allowing it to rise for 24 hours. Use when ready.
  • Pour ¼ cup olive oil in 13x18 sheet pan. Transfer the dough to the prepared baking sheet and turn it so it is covered in the oil. Spread gently with your hands so it stretches as much as it can to fill in sheet pan. Cover with plastic wrap and let sit for 1 hour.
  • With oiled hands, gently stretch the dough (to avoid tearing) across length and width just past the edge of the baking sheet in an even layers. Let rest for 30 minutes and it should pull back just to where the dough is at the edge of the pan.

Sicilian Pizza

  • While dough is resting, add a pizza stone on a rack in upper third of oven and preheat to 500°F.
  • With about 10 minutes left before dough is ready, in medium skillet, heat 1 tablespoon olive oil over medium heat. Add peppers and onion and cook for 5-7 minutes or until onion is translucent. With 30 seconds left, add the garlic and crushed red pepper flakes. Remove and set aside.
  • Reduce heat to 450°F and bake the dough for 20 minutes or until the pizza dough is golden.
  • Evenly spread the pizza sauce over the pizza dough. Add the peppers, onion and garlic mixture as well as meatballs throughout the pizza. Add burrata cheese and Parmesan cheese.
  • Turn on broiler and broil for another 4-5 minutes or until the burrata cheese has melted.

Notes

  • Use Great Dough: Take the time to make your own pizza dough. It is not difficult and you will notice the difference in taste. You can do no-knead or use a food processor.
  • Spread Sauce Evenly: You will read a variety of opinions on sauce, but I’m a firm believer in lightly spreading the pizza sauce evenly. A sauce should complement the pizza, but not be the star. 
  • Use a Pizza Stone: Place the pizza stone in the upper third of the oven. Turn the oven to 500°F. You want to place the stone in a cold oven, otherwise it could crack. The stone holds heat which allows you to get a golden brown crust on the bottom.
  • Broil Pizza: After the focaccia has become golden brown you want to add the sauce and toppings and increase to broil. By broiling for 4-5 minutes, you get bubbly cheese and slightly charred edges. 

Nutrition

Serving: 1slice | Calories: 401kcal | Carbohydrates: 40g | Protein: 17g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 41mg | Sodium: 644mg | Potassium: 262mg | Fiber: 5g | Sugar: 6g