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Sicilian Pizza

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  Sicilian sauce 1 1⁄2 Teaspoon (As Needed)
  Olive oil 2 Tablespoon
  Onion 1 Medium, chopped
  Dried basil 1 Tablespoon
  Dried oregano 2 Teaspoon
  Garlic clove 4 Large, minced
  Tomato paste 2 Tablespoon
  Canned crushed tomatoes with puree/Whole tomatoes including juice, chopped 28 Ounce, chopped (1 Can)
  Dried red pepper flakes 1⁄2 Teaspoon
  Salt 3⁄4 Teaspoon
  Vegetable oil 1 Tablespoon
  Fresh mushrooms 6 Ounce, thickly sliced
  Baked bread shell 16 Ounce (Italian Style)
  Shredded mozzarella cheese 4 Ounce (1 Cup, Regular Or Low Fat)
  Shredded fontina cheese 4 Ounce (1 Cup, Regular Or Low Fat)
  Canned sliced black olives 4 Ounce, drained (1 Can)
  Canned caponata eggplant appetizer 4 3⁄4 Ounce (1 Can)

To Make Sauce: Heat oil in a heavy medium saucepan over medium heat.
Add onion, basil, and oregano and cook, stirring occasionally, until onion is soft.
Stir in garlic and tomato paste and cook, stirring, for 2 minutes.
Add tomatoes and bring to a simmer.
Break up tomatoes with back of a spoon.
Simmer uncovered until sauce is very thick, about 45 minutes.
Season with pepper flakes and salt.
(Sauce may be refrigerated up to 1 week or frozen).
Makes 3 cups sauce, enough for 2 or 3 pizzas.
To Cook Mushrooms: Heat 1 tablespoon oil in a medium skillet over high heat.
Add mushrooms and saute 1 minute.
Add 1 tablespoon water and cook over high heat, stirring constantly, until all the juices evaporate and mushrooms begin to brown.
(Mushrooms may be refrigerated overnight.) To Bake: Preheat oven to 450°F.
Place pizza shell on baking sheet and spread with 1 1/2 cups of the sauce.
Sprinkle with 1/2 cup mozzarella and 1/2 cup fontina.
Distribute olives, mushrooms, and caponata, peperoni, sausage, and anchovies, if using, evenly over cheese.
Top with remaining cheese.
Bake for 10 minutes.
Cool several minutes before slicing.

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Sicilian Pizza Recipe