ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sicilian Pizza

Prep time 30 mins
Cook time 35 mins
Rise time 1 hr, 45 mins
Yield 1 (12-inch) round pizza

Ingredients

  • 4 cups all-purpose flour, divided
  • 1 (1/4-ounce) envelope active dry yeast
  • 2 1/2 teaspoons salt, divided
  • 1 1/2 cups warm water (100° to 110°)
  • 2 tablespoons vegetable oil
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 2 tablespoons olive oil
  • 1 (14 1/2-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

How to Make It

  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.

  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.

  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.

  4. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

  5. Punch dough down, and press onto a lightly greased 12-inch round pizza pan or into a 15- x 10-inch jellyroll pan.

  6. Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk.

  7. Sauté 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.

  8. Bring to a boil; cook, covered, over medium heat 10 minutes. Spoon sauce over dough.

  9. Bake at 475° for 20 minutes. Sprinkle evenly with desired toppings; bake 10 to 15 more minutes. Garnish, if desired.

  10. Prep: 30 min.; Rise: 1 hr., 45 min.; Bake: 35 min

  11. Note: For thinner crust, divide dough in half; press onto 2 (12-inch) round pizza pans. Proceed with recipe as directed. Traditionally, Joyce makes this recipe in a rectangular shape.