Sicilian Pizza
Submitted by;
Marilyn ~ Seattle, WA

(Serves  8) 

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

4 cups all-purpose flour, divided
1 (.25 ounce) envelope active dry yeast
2 1/2 teaspoons salt, divided
1 1/2 cups warm water (100 to 110 degrees)
2 tablespoons vegetable oil
1 small onion, chopped
1 garlic clove, minced
2 tablespoons olive oil
1 (14.5 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 

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 

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 degrees), 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. SAUTE 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 degrees for 20 minutes. Sprinkle evenly with desired 
toppings; bake 10 to 15 more minutes. Garnish, if desired 

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