4.9 from 156 votes
Sicilian Pizza Recipe
This Sicilian Pizza features a thick, bread-like crust made by forming and baking dough directly in a sheet pan. The toppings include a garlic-infused olive oil base, crushed tomatoes, shredded and sliced mozzarella, bacon, pepperoni, sausage, fresh veggies, and grated Parmigiano Reggiano. The pizza offers a rich, hearty flavor with a textured, focaccia-like crust.
Prep Time
25 mins
Cook Time
15 mins
Additional Time
1 hr 30 mins
Total Time
40 mins
Servings:
12
Calories:
435 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
For the Dough:
- 5 cups all-purpose flour
- 1 teaspoon salt coarse
- 1 tablespoon sugar
- 3 tablespoons extra virgin olive oil
- 1 tablespoon active yeast
- 1 ¾ cups water 110° to 115°, warm
For the Toppings:
- 6 cloves garlic finely minced, mixed with 1 tablespoon olive oil
- ½ cup crushed tomatoes
- 8 ounces mozzarella cheese shredded
- 8 ounces mozzarella cheese sliced
- ¼ pound Bacon cut into 2” pieces, cooked crisp
- 10-12 pepperoni slices
- ¼ pound sausage raw, loose, separated into chunks
- 1 Roma tomato sliced
- 2 mushrooms sliced, domestic
- ½ green bell pepper peeled and thinly sliced
- ¼ cup Parmigiano Reggiano cheese grated
- 15-20 basil fresh leaves
- salt coarse and freshly cracked, to taste
- black pepper coarse and freshly cracked, to taste
Instructions
- Dough: Preheat the oven to 500°.
- Add the flour, salt, sugar, olive oil, yeast, and water to a stand mixer with the hook attachment.
- Mix until just combined on low speed and then knead on low speed for 2 to 3 minutes.
- Remove the bowl, cover it with a towel, and let it double in size, which takes about 90 minutes.
- Next, drizzle some olive oil onto the sheet pan that you will be cooking in, I used a 12”x18”x2” sheet pan. If you have smaller sheet pans, divide the dough and make 2 pizzas, or reserve the remaining dough in the freezer.
- Form the pizza dough into the sheet pan so that it is completely covered.
- Next, evenly spread the garlic and olive oil mixture all over the pizza using a pastry brush making sure to leave a 1” crust around the outside.
- Evenly spread on the crushed tomatoes, leaving a 1” edge around the outside, and then layer on as follows shredded mozzarella, sliced mozzarella, bacon, pepperoni, sausage, tomatoes, mushrooms, green peppers, parmesan cheese, basil leaves, salt, and pepper.
- Cook the pizza for 12 to 18 minutes at 500° on a middle rack in the oven or until browned and cooked throughout.
- Slice and serve.
Cup of Yum
Notes
- Prepare the pizza up to 30 minutes ahead and keep warm at 150–160°F if needed.
- Store leftovers covered in the refrigerator for up to 4 days or freeze for up to 2 months.
- Reheat in a 350°F oven for 5–7 minutes until cheese melts and pizza is warmed.
- To reheat from frozen, bake at 350°F for 12–15 minutes until hot and cheese is melted.
- The dough can be kneaded by hand if no stand mixer is available.
- Feel free to customize toppings, including different cheeses or meats.
- Sicilian pizza's signature difference is its thick, focaccia-like crust baked in a sheet pan, contrasting with thin Neapolitan styles.
Nutrition Information
Calories
435kcal
(22%)
Carbohydrates
43g
(14%)
Protein
18g
(36%)
Fat
21g
(32%)
Saturated Fat
8g
(40%)
Cholesterol
46mg
(15%)
Sodium
633mg
(26%)
Potassium
208mg
(4%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
431IU
(9%)
Vitamin C
6mg
(7%)
Calcium
231mg
(23%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 435
% Daily Value*
| Calories | 435kcal | 22% |
| Carbohydrates | 43g | 14% |
| Protein | 18g | 36% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 46mg | 15% |
| Sodium | 633mg | 26% |
| Potassium | 208mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 431IU | 9% |
| Vitamin C | 6mg | 7% |
| Calcium | 231mg | 23% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.