Sicilian Pizza Recipe

Ingredients
<br>- 4 cups all-purpose flour, divided
<br>- 1 (.25 ounce) envelope active dry yeast
<br>- 2 1/2 teaspoons salt, divided
<br>- 1 1/2 cups warm water (100 to 110 degrees)
<br>- 2 tablespoons vegetable oil
<br>- 1 small onion, chopped
<br>- 1 garlic clove, minced
<br>- 2 tablespoons olive oil
<br>- 1 (14.5 ounce) can diced tomatoes
<br>- 1 (6 ounce) can tomato paste
<br>- 1/2 teaspoon sugar
<br>- 1 1/2 teaspoons dried basil
<br>- 1 1/2 teaspoons dried oregano
<br>- 1/2 teaspoon dried rosemary
<br>- 1/8 teaspoon pepper
<br>- Toppings: chopped onion, green or red bell pepper rings, shredded mozzarella cheese, shredded Parmesan cheese, shredded fresh basil
<br>- Garnish: fresh rosemary sprigs
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: 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.
<br>step 3: 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.
<br>step 4: COVER and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk.
<br>step 5: PUNCH dough down, and press onto a lightly greased 12-inch round pizza pan or into a 15- x 10-inch jellyroll pan.
<br>step 6: COVER and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk.
<br>step 7: 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.
<br>step 8: BRING to a boil; cook, covered, over medium heat 10 minutes. Spoon sauce over dough.
<br>step 9: BAKE at 475 degrees for 20 minutes. Sprinkle evenly with desired toppings; bake 10 to 15 more minutes. Garnish, if desired.
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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
step 1: 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.
step 2: 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.
step 3: 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.
step 4: COVER and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk.
step 5: PUNCH dough down, and press onto a lightly greased 12-inch round pizza pan or into a 15- x 10-inch jellyroll pan.
step 6: COVER and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk.
step 7: 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.
step 8: BRING to a boil; cook, covered, over medium heat 10 minutes. Spoon sauce over dough.
step 9: BAKE at 475 degrees for 20 minutes. Sprinkle evenly with desired toppings; bake 10 to 15 more minutes. Garnish, if desired.

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