Sicilianpizza Recipes
SICILIAN PIZZA DOUGH
I saw Nick Stellino make this dough and use it to make four calzones. It will also make two pizzas. I've done both and they turn out wonderfully! My key to a great pizza is to slice everything VERY thin and to not pile it on too thick. Our usual pizza is feta, garlic, freshly grated parm, fresh spinach, toasted pine nuts, tomatoes, mushrooms, mozzarella, a drizzle of olive oil and salt and pepper. I highly recommend it!
Provided by Lisa Pizza
Categories European
Time 1h
Yield 2 pizza pies, 4 serving(s)
Number Of Ingredients 6
Steps:
- Coat a large bowl with teaspoon of olive oil and set aside.
- Stir first three ingredients together and let sit for 10 minutes, until nice and foamy.
- Place three cups of flour in large bowl and mix in salt.
- Place one cup of flour on work surface.
- Mix pour olive oil into yeast mixture and then pour yeast mixture into bowl with flour.
- Stir until as combined as possible.
- Turn out onto floured surface.
- With well floured hands, knead dough to work in the cup of flour on the board.
- Continue kneading until nice, smooth dough-ball is formed.
- Place in oiled bowl, cover with plastic wrap, then kitchen towel and let sit for 30 minutes.
- Dough should double (at least).
- Use half the dough to form a pizza crust, crimp the edges, brush edges with olive oil and top as desired.
- Bake on pizza stone or ceramic tile at 425 F for approx 15 minutes.
SICILIAN PIZZA
Make and share this Sicilian Pizza recipe from Food.com.
Provided by Ashley U
Categories Chicken
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Combine yeast and 1/4 cup warm water into a 1 cup liquid measuring cup; add sugar and let stand 5 minutes.
- Add oil.
- Position knife blade in food processor bowl; add yeast mixture, 2 cups flour, whole wheat flour and 14/ teaspoon salt.
- Process 30 seconds, stopping once to scrape down sides.
- Pour 3/4 cup lukewarm water through food chute with processor running. Process until blended and dough is soft.
- Turn dough out onto a work surface and knead until smooth, about 2 minutes.
- Place in a large bowl coated with cooking spray, turning to coat top.
- Cover and let rise in a warm place free from drafts, 45 minutes or until doubled in bulk.
- Punch dough down.
- Sprinkle 1 tablespoon flour over work surface.
- Turn dough out onto floured surface and knead lightly 4 or 5 minutes; roll into a 15x10-inch rectangle.
- Place dough onto a 15x10x1-inch jellyroll pan coated with cooking spray.
- Cover and let rise in a warm place free from drafts, 30 minutes or until doubled in bullk.
- Coat dough with cooking spray.
- Bake at 450° for 10 minutes; set aside.
- Coat a large nonstick skillet with cooking spray and place over medium-high heat until hot.
- Add chicken, fennel seeds and 1/4 teaspoon salt. Cook, stirring contstantly, until chicken is done.
- Drain.
- Sprinkle tomato evenly over crust, leaving a 1/2-inch border.
- Spread chicken mixture evenly over tomato.
- Arrange mushrooms over chicken mixture; sprinkle oregano and cheeses evenly over pizza.
- Bake at 450° for 10 minutes.
Nutrition Facts : Calories 299.8, Fat 7.6, SaturatedFat 3.6, Cholesterol 31.5, Sodium 392.1, Carbohydrate 39.1, Fiber 3.5, Sugar 1.9, Protein 19.2
SICILIAN PIZZA (SFINCIONE)
Deep pan pizzas came to America via Sicily - this thick flavoured bread is topped with sausages, breadcrumbs and ricotta
Provided by John Torode
Categories Dinner, Main course
Time 2h
Number Of Ingredients 12
Steps:
- First, make the dough. Mix the yeast and sugar with the warm water. Place the flour and salt in a mixer with a dough hook, or in a bowl, make a well in the middle and pour in the liquid and oil. Mix by hand for 10 mins or 5 mins in the mixer, until dough is silky. Tip into a well-oiled bowl, cover with a cloth and place somewhere warm for about 40 mins or until doubled in size.
- Tip the dough onto a work surface and knead for 2 mins, knocking out any air pockets. The dough should be soft but not too elastic.
- Dust a 25 x 16cm baking tray with a little flour and place the dough in the centre. Using the palms of your hands and tips of your fingers, push the dough to the edges of the tray. Leave it for 30 mins to rise. While the dough is rising, fry the sausage in a dry pan until crumbly.
- Heat oven to 230C/210C fan/gas 8. Spread the tomato sauce over the base, followed by the sausage, ricotta, provolone and dried breadcrumbs. Finally, drizzle with olive oil. Put in the oven for 5 mins, then turn down the heat and cook at 200C/180C fan/gas 6 for 20-25 mins, until golden brown. Leave to cool slightly, then cut into 6 chunks and serve.
Nutrition Facts : Calories 470 calories, Fat 20 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 20 grams protein, Sodium 2 milligram of sodium
SICILIAN PIZZA SAUCE
This is so easy to make and more flavorful than store-bought. This sauce can be frozen and stored in single-serving portions.
Provided by koko
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pizza Sauce Recipes
Time 49m
Yield 8
Number Of Ingredients 8
Steps:
- Heat olive oil in a saucepan over medium heat. Add onions; cook and stir until just starting to turn golden, 5 to 8 minutes. Stir in tomato puree, water, oregano, basil, salt, and pepper.
- Bring tomato sauce to a simmer. Reduce heat to medium-low; cover and simmer until flavors blend, about 30 minutes.
Nutrition Facts : Calories 106.2 calories, Carbohydrate 14.4 g, Fat 5.4 g, Fiber 3 g, Protein 2.3 g, SaturatedFat 0.8 g, Sodium 539.3 mg, Sugar 7.2 g
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