Pinsa Siciliana Recipe

Activate the Yeast

In a small bowl, combine warm water and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.

Mix the Dough

In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center and pour in the activated yeast mixture and olive oil. Mix until a rough dough forms.

Knead the Dough

Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.

Let it Rise

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Prepare the Broccoli Rabe

Wash the broccoli rabe and trim the ends. Blanch in boiling water for about 2-3 minutes, then drain and shock in ice water to retain color.

Cook the Sausage

In a skillet, cook the Italian sausage over medium heat until browned and cooked through, breaking it into small pieces while cooking. Set aside.

Prepare the Garlic

Mince the garlic cloves and set aside.

Preheat the Oven

Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up.

Shape the Dough

Once the dough has risen, punch it down and turn it out onto a floured surface. Shape it into a rectangle or oval, about 1/2 inch thick.

Add the Toppings

Transfer the shaped dough onto a piece of parchment paper. Spread the mozzarella cheese evenly over the dough, then add the cooked sausage, blanched broccoli rabe, and minced garlic. Drizzle with Calabrian chili oil.

Bake the Pinsa

Carefully slide the parchment paper with the assembled pinsa onto the preheated stone or baking sheet. Bake for 12-15 minutes or until the crust is golden and crispy.

Serve

Remove from the oven, let cool slightly, slice, and serve warm, drizzled with extra Calabrian chili oil if desired.