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Quick & Easy Sicilian Pizza

Quick & Easy Sicilian Pizza

Print Recipe

Yield

12 slices

Prep Time

10 mins

Cook Time

20 mins

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Ingredients

  • Sicilian Pizza Dough
  • 4 ¼ cups all purpose flour
  • 2 envelopes Fleischmann’s® RapidRise® Instant Yeast
  • 3 -/ tsp sugar
  • 1 ½ tsp salt
  • 1 cup very warm water* + 5 tbsp
  • 6 Tbsp Mazola Corn Oil
  • Homemade Pizza Sauce
  • 28 oz whole peeled tomatoes drained
  • 2 -/ tsp sugar
  • 1 tbsp oregano
  • 7 cloves garlic minced
  • 2 tsp basil
  • ¼ cup butter
  • 1 red pepper sliced
  • 1 green pepper sliced
  • 16 oz mozzarella cheese
  • ¾ cup pepperonis
  • ¾ cup ground sausage cooked, crumbled

Directions

  1. Pizza Dough: Preheat the oven to 425°
  2. Combine 2 cups of the all-purpose flour, both packets of the Fleischmann’s® RapidRise® Instant Yeast, the sugar, and the salt into a medium-size bowl.
  3. Heat the water to 120°F-130°F by using a thermometer.
  4. Add the oil and the very warm water to the mix and combine well.
  5. Slowly add the remaining flour to the bowl and knead until it is slightly sticky.
  6. Allow the dough to sit for 10 minutes.
  7. Sicilian Pizza Sauce: In a medium-size skillet, melt the butter and add the garlic cloves, oregano, and basil.
  8. Allow to simmer for 1 minute and add the drained whole peeled tomatoes and the sugar.
  9. Stir and allow to simmer on low for 10 minutes. Remove from heat.
  10. Pizza Crust: Knead the pizza dough and use a rolling pin to flatten it.
  11. Pick up the dough on one side and allow the dough to naturally relax and stretch.
  12. Repeat with the remaining sides.
  13. Grease a 15 x 11pizza pan (or similar size) and lay the pizza dough inside.
  14. Pinch the edges to create the crust of the pizza.
  15. Carefully spread the pizza sauce over the pizza dough, leaving at least 1/2 inch of all sides uncovered.
  16. Top with 1 cup of mozzarella cheese.
  17. Layer with sliced peppers, sausage crumbles, and pepperonis.
  18. Top with remaining cheese.
  19. Bake on the lowest rack in the oven for 20-25 minutes. Until the crust is golden brown.
  20. Slice into 12 slices and serve hot.
  21. NOTES: *To succeed in activating the yeast, use very warm water between the temperatures of 120°F-130°F by using a thermometer. If the water is too hot it will kill the yeast and if it is too cold the yeast will not activate.
  22. Always check the expiration of yeast before using it in recipes because using expired yeast will cause the dough to not rise.

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