Sicilian Pizza Recipe
This is a delicious sicilian pizza which will make you keep asking for more! Italian folks out there will love this recipe. Just try this yummy sicilian pizza recipe. I am sure you will love it!
Ingredients
Sicilian Sauce
2 tablespoons olive oil
1 medium onion, chopped
1 tablespoon dried basil
2 teaspoons dried oregano
4 large garlic cloves, minced
2 tablespoons tomato paste
1 can (28 ounces) crushed tomatoes with puree or whole tomatoes including juice, chopped
1/4 to 1/2 teaspoon dried red pepper flakes
3/4 teaspoon salt, or to taste
1 tablespoon vegetable oil
6 ounces fresh mushrooms, thickly sliced
1 (16-ounce) baked Italian bread shell
1 cup shredded regular or low-fat mozzarella cheese (about 4 ounces)
1 cup shredded regular or low-fat fontina cheese (about 4 ounces)
1 can (4 ounces) sliced black olives, drained
1 can (4 3/4 ounces) caponata eggplant appetizer (optional)
Peperoni, cooked sausage, and/ or anchovies (optional)
Directions
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.
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.
