SICILIAN PIZZA
Provided by Food Network Kitchen
Categories main-dish
Time 2h40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Make the dough: Whisk the flour, sugar, salt and the yeast in a medium bowl. Pour the warm water into a large bowl, then add the flour mixture and stir until combined. Stir in 2 tablespoons olive oil to make a very sticky dough. Turn out onto a lightly floured surface and knead, dusting with more flour as needed, until the dough comes together and no longer sticks to your fingers, about 2 minutes. Transfer to a lightly oiled large bowl and turn to coat. Tightly cover with plastic wrap and refrigerate overnight.
- Coat an 11-by-17-inch rimmed baking sheet with 3 tablespoons olive oil. Add the dough and stretch it to fit the baking sheet. Brush with the remaining 1 tablespoon olive oil. Loosely cover with plastic wrap and let rise at room temperature until puffy, about 2 hours.
- Meanwhile, position a rack in the upper third of the oven and preheat to 450 degrees F. Make the sauce: Combine the tomatoes and their juices and the salt in a medium bowl and crush well with your hands or a potato masher. Uncover the dough and sprinkle with salt. Gently place the baking sheet in the oven (the dough might deflate if it is knocked). Bake until golden, about 20 minutes. Remove the crust from the oven, top with the sliced mozzarella and cover with 2 cups of the crushed tomatoes. Bake until the cheese is bubbling through the sauce and starts browning, 15 to 20 more minutes.
- Let the pizza stand 10 minutes, then remove from the pan using a spatula and transfer to a cutting board. Let cool 1 to 2 minutes before slicing.
SICILIAN PIZZA SAUCE
This is so easy to make and more flavorful than store-bought. This sauce can be frozen and stored in single-serving portions.
Provided by koko
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pizza Sauce Recipes
Time 49m
Yield 8
Number Of Ingredients 8
Steps:
- Heat olive oil in a saucepan over medium heat. Add onions; cook and stir until just starting to turn golden, 5 to 8 minutes. Stir in tomato puree, water, oregano, basil, salt, and pepper.
- Bring tomato sauce to a simmer. Reduce heat to medium-low; cover and simmer until flavors blend, about 30 minutes.
Nutrition Facts : Calories 106.2 calories, Carbohydrate 14.4 g, Fat 5.4 g, Fiber 3 g, Protein 2.3 g, SaturatedFat 0.8 g, Sodium 539.3 mg, Sugar 7.2 g
FABRIZIA LANZA'S SICILIAN PIZZA (SFINCIONE)
Palermo, the capital of Sicily, is street-food paradise, and among its many offerings is sfincione, a hearty pizza that's baked in a rimmed sheet pan, allowing the dough to rise to a chewy thickness, and cut into large square slices. Sfincione is smeared with a frugal tomato sauce enhanced with umami from sheep's milk cheese, onions and anchovy, along with olive oil and a handful of bread crumbs to make the cheese go further. When baked, the top is juicy, while the bottom is crisp from the generously oiled pan. Despite its origins as a street food, it is the perfect pizza to make at home. This easy and authentic recipe is from Fabrizia Lanza, proprietor of the Anna Tasca Lanza Cooking School, on the family's country estate near Palermo.
Provided by David Tanis
Categories brunch, dinner, lunch, pizza and calzones, main course
Time 2h30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Make the dough: In a mixing bowl or bowl of a stand mixer, put 1 cup lukewarm water and yeast. Add semolina and stir to make a thin paste. Let sit at room temperature for 5 minutes, until bubbly.
- Add flour, salt and olive oil, and mix until dough becomes a rough mass. Knead dough until smooth, about 5 minutes. Dust with flour as needed, but don't add much: This is meant to be a soft dough. Put kneaded dough in a resealable plastic bag or a bowl covered with plastic wrap, and refrigerate for at least 2 hours, preferably longer, up to 24 hours.
- Make the sauce: Put 2 tablespoons olive oil in a skillet over medium-high heat. Add onion and cook, stirring, until translucent, about 5 minutes. Add 1/2 cup water, and raise heat to high. Simmer briskly until all the water has evaporated and onions are soft. Add tomato purée and bring to a simmer, then turn off heat. Season with salt and pepper, and add red pepper to taste. Allow mixture to cool, then stir in bread crumbs, grated cheese and anchovies. Let mixture rest for 5 minutes, then taste and adjust seasoning.
- Heat oven to 400 degrees. Drizzle olive oil to coat the bottom of a 9-by-13-inch rimmed baking sheet. Remove dough from refrigerator and press down to deflate. Using a rolling pin, flatten dough to a small rectangle.
- Transfer dough to oiled baking sheet, and, using the palms of your hands, stretch dough to the edges. If dough is rebellious and resists, let it rest for a few minutes, then stretch again. (It may take 2 or 3 attempts.) Cover dough loosely with plastic wrap or a damp tea towel, and set in a warm place to rise. After 30 minutes or so, dough should have doubled in thickness.
- Spoon the topping evenly over the dough, then use a spatula or the back of the spoon to spread the topping smoothly over entire surface, leaving a half-inch border. Drizzle surface with 2 to 3 tablespoons olive oil.
- Bake for 30 to 35 minutes on the oven's middle shelf, until nicely browned. Check the underside to make sure it is crisp, and bake for a few more minutes if necessary. (Tent top with foil if top has browned too quickly.)
- Remove from pan to a cutting board. Sprinkle with a little salt and a large pinch of oregano. Cut into 8 square slices. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 319, UnsaturatedFat 8 grams, Carbohydrate 43 grams, Fat 11 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 618 milligrams, Sugar 3 grams
SICILIAN PASTA SAUCE
My grandmother is Sicilian, so naturally this sauce was passed down from each generation to all the girls. Hope you'll enjoy it as much as my family does.
Provided by stephakneeluvstocook
Categories Sauces
Time 1h10m
Yield 3-4 cups, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil and crushed pepper in sauce pan,add onion and garlic. Saute until translucent. Deglaze with wine, add tomatoes cushed and paste. Bring to simmer, continue to simmer for 45 minutes up to 4 hours. Add herbs, sugar, and season if needed.
- Toss with favorite pasta. Serve with grated parmesan romano and a glass of wine.
- Can also add meat/ sausage/ ribs before deglazing with wine. Or mix in a cup of ricotta and grated mozzerella and bake in 400 degree oven until bubbling and golden.
SICILIAN PIZZA SAUCE - NOBLE ROMAN COPYCAT
Found in an online search and posted in response to a request, I've not tried this recipe yet. Prep/cooking times and serving sizes are a complete guess!
Provided by Impera_Magna
Categories Sauces
Time 25m
Yield 4 pizzas
Number Of Ingredients 8
Steps:
- Heat oil in heavy medium saucepan over medium heat.
- Add onion, basil and oregano; cook until onion softens slightly, stirring occasionally, about 6 minutes.
- Mix in garlic and cook 2 minutes.
- Add tomato paste and cook 3 minutes, stirring occasionally.
- Add tomatoes and bring to a simmer; cook until sauce is of desired thickness.
- Season with salt and pepper.
- NOTE: Sauce can be prepared ahead. Cover and refrigerate 1 week or freeze up to 1 month.
Nutrition Facts : Calories 176.1, Fat 10.8, SaturatedFat 1.5, Sodium 327.4, Carbohydrate 19.8, Fiber 4.9, Sugar 2.2, Protein 4.2
THE SAUCEE SICILIAN TRAPANI PIZZA
Provided by Food Network
Categories main-dish
Time P1DT1h40m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the Saucee Sicilian pizza dough: Place water in a mixing bowl with yeast to bloom for 10 minutes. Slowly add flour to mix. Once flour and water begin to mix, add salt. Mix 3 minutes. Place dough in a container and close top; allow to proof for 24 hours.
- Portion into 8-ounce dough balls in dough trays and refrigerate for 48 hours.
- Bring dough balls to room temperature.
- For the Saucee Sicilian balsamic maple glaze: Combine the balsamic and maple syrup in a small saucepan. Bring to a boil, then and reduce heat to a low simmer and cook, whisking often so it doesn't burn on the bottom, until the liquid is reduced by half and the glaze coats the back of a spoon.
- For the Saucee Sicilian Trapani pizza: Heat a wood-fired oven to 800 to 850 degrees F or a regular oven with a pizza stone to 550 degrees F.
- Flour a work surface and hand stretch and form the dough balls into pizza shapes. Scoop ricotta on each pizza and spread it until it almost reaches the edges. Top the pizzas with some mozzarella, roasted garlic, roasted red peppers and Mission figs. Bake until golden brown and bubbling, about 90 seconds in a pizza oven or 5 minutes in a regular oven. Take out and cut into 4 slices. Top each slice with prosciutto and drizzle on some balsamic maple glaze.
SICILIAN PIZZA (SFINCIONE)
Deep pan pizzas came to America via Sicily - this thick flavoured bread is topped with sausages, breadcrumbs and ricotta
Provided by John Torode
Categories Dinner, Main course
Time 2h
Number Of Ingredients 12
Steps:
- First, make the dough. Mix the yeast and sugar with the warm water. Place the flour and salt in a mixer with a dough hook, or in a bowl, make a well in the middle and pour in the liquid and oil. Mix by hand for 10 mins or 5 mins in the mixer, until dough is silky. Tip into a well-oiled bowl, cover with a cloth and place somewhere warm for about 40 mins or until doubled in size.
- Tip the dough onto a work surface and knead for 2 mins, knocking out any air pockets. The dough should be soft but not too elastic.
- Dust a 25 x 16cm baking tray with a little flour and place the dough in the centre. Using the palms of your hands and tips of your fingers, push the dough to the edges of the tray. Leave it for 30 mins to rise. While the dough is rising, fry the sausage in a dry pan until crumbly.
- Heat oven to 230C/210C fan/gas 8. Spread the tomato sauce over the base, followed by the sausage, ricotta, provolone and dried breadcrumbs. Finally, drizzle with olive oil. Put in the oven for 5 mins, then turn down the heat and cook at 200C/180C fan/gas 6 for 20-25 mins, until golden brown. Leave to cool slightly, then cut into 6 chunks and serve.
Nutrition Facts : Calories 470 calories, Fat 20 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 20 grams protein, Sodium 2 milligram of sodium
More about "sicilian pizza sauce food"
SICILIAN SAUCE FOR PIZZA - BIGOVEN.COM
From bigoven.com
5/5 (2)Category Marinades And SaucesCuisine AmericanTotal Time 30 mins
SICILIAN PIZZA WITH PEPPERONI AND SPICY TOMATO SAUCE …
From seriouseats.com
4.6/5 (39)Category Mains, PizzaCuisine ItalianCalories 777 per serving
SICILIAN STYLE PIZZA RECIPE (STEP BY STEP) - WHISKAFFAIR
From whiskaffair.com
SHEET PAN SICILIAN PIZZA RECIPE - CHEF BILLY PARISI
From billyparisi.com
SICILIAN PIZZA - HOME & FAMILY - HALLMARK CHANNEL
From hallmarkchannel.com
AUTHENTIC ITALIAN PIZZA SAUCE AND SICILIAN PIZZA | WHAT'S …
From whatscookinitalianstylecuisine.com
AUTHENTIC ITALIAN HOMEMADE PIZZA SAUCE RECIPE
From christinascucina.com
PIZZA, FOOD TRUCK - THE SAUCEE SICILIAN - OKLAHOMA …
From thesauceesicilian.com
A CLASSIC SICILIAN PIZZA RECIPE SERVED NEW YORK-STYLE
From thespruceeats.com
ITALIAN "MARINARA" SAUCE - COMFORTABLE FOOD
From comfortablefood.com
SICILIAN PIZZA WITH VODKA SAUCE RECIPE | LAURA IN THE KITCHEN ...
From laurainthekitchen.com
SICILIAN PIZZA RECIPE AUTHENTIC - THE ART OF PIZZA MAKING
From theartofpizzamaking.com
SICILIAN PIZZA BREAD LOAF – | CIAO ITALIA
From ciaoitalia.com
SICILIAN PIZZA (LO SFINCIONE) - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
WHAT IS SICILIAN PIZZA? (WHY IT’S SO DIFFERENT!)
From bacinos.com
SFINCIONE – THE ORIGINAL SICILIAN-STYLE PIZZA - LA CUCINA ITALIANA
From lacucinaitaliana.com
DETROIT PIZZA VS SICILIAN PIZZA - THERESCIPES.INFO
From therecipes.info
SICILIAN PIZZA WITH SAFFRON | SAFFRONICE
From saffronice.com
SICILIAN PIZZA RECIPE — OONI EUROPE
From eu.ooni.com
FOOD WISHES VIDEO RECIPES: SICILIAN CHRISTMAS PIZZA (SFINCIONE ...
From foodwishes.blogspot.com
SICILIAN PASTA SAUCE | RECIPES | PIZZA TODAY
From pizzatoday.com
SICILIAN PIZZA - THE ART OF PIZZA MAKING
From theartofpizzamaking.com
DEEP DISH PIZZA WITH SICILIAN PIZZA SAUCE - VGOURMET.COM
From vgourmet.com
REGULAR VS. SICILIAN PIZZA: WHAT'S THE DIFFERENCE? - CHOWHOUND
From greatist.com
SICILIAN PIZZA SAUCE FROM SCRATCH - THERESCIPES.INFO
From therecipes.info
SFINCIUNE - SICILIAN STYLE PIZZA WITH ONIONS AND ANCHOVIES
From bigoven.com
SICILIAN PIZZA - LIDIA
From lidiasitaly.com
"THE BROOKLYN" SICILIAN-STYLE PIZZA - ANDREW ZIMMERN
From andrewzimmern.com
DONAIR DELIVERY IN HALIFAX – SICILIAN PIZZA
From sicilian.ca
BEST SICILIAN-STYLE PIZZA RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
WHAT IS SICILIAN PIZZA? - THE SPRUCE EATS
From thespruceeats.com
10 MOST FAMOUS SICILIAN DISHES - GREAT ITALIAN CHEFS
From greatitalianchefs.com
SICILIAN-STYLE PIZZA | KING ARTHUR BAKING
From kingarthurbaking.com
SICILIAN PIZZA SAUCE - CRECIPE.COM
From crecipe.com
THE ORIGINAL SICILIAN PIZZA DOUGH RECIPE - DISHCRAWL
From dishcrawl.com
SICILIAN PIZZA RECIPE | LAURA IN THE KITCHEN - INTERNET COOKING SHOW
From laurainthekitchen.com
SICILIAN PIZZA RECIPE AUTHENTIC - FOOD NEWS
From foodnewsnews.com
NEW YORK SICILIAN PIZZA - SIP AND FEAST
From sipandfeast.com
SPICY PEPPERONI SICILIAN PIZZA WITH MOZZARELLA, OREGANO AND OLIVE OIL
From more.ctv.ca
THE SAUCEE SICILIAN
From thesauceesicilian.com
SICILIAN PIZZA "LA REGINA" - CHOWHOUND FOOD COMMUNITY
From greatist.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love