Sicilian Recipe
San Marzano sauce, Fior di Latte, mozzarella, Italian sausage, caramelized onions, fresh basil, garlic herb oil and Mediterranean sea salt.
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Ingredients
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Dough & finishing
Sauce
Cheeses
Toppings
Method
Dough & finishing
Prepare dough
Preheat oven to 500°F (260°C) with a pizza stone or steel on the middle rack for at least 45 minutes. Stretch or roll the prepared pizza dough to a 12–13" (30–33 cm) round or a rectangle depending on preference, leaving a slightly thicker rim for the crust.
Brush the shaped dough lightly with 1 tablespoon of the garlic herb oil, focusing on the outer rim to help browning and flavor.
After the pizza comes out of the oven, finish with torn fresh basil leaves and a light sprinkle of Mediterranean sea salt to taste.
Sauce
Make quick San Marzano sauce
In a small saucepan over medium-low heat, warm 1 teaspoon extra-virgin olive oil. Add the minced garlic and cook, stirring, for 30–45 seconds until fragrant but not browned. Add 1 cup canned crushed San Marzano tomatoes, 1 teaspoon dried oregano, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Simmer gently for 8–12 minutes to thicken slightly and concentrate flavors. Taste and adjust seasoning. Keep warm until ready to assemble.
Toppings
Caramelize onions
Heat 1 tablespoon unsalted butter or olive oil in a skillet over medium-low heat. Add the thinly sliced onion and 1 teaspoon sugar. Cook slowly, stirring occasionally, for 20–25 minutes until the onions are deeply golden and jammy. If they brown too quickly, lower the heat and add a splash of water. Remove from heat and set aside.
Cook sausage
In a separate skillet over medium-high heat, crumble the Italian sausage and cook, breaking up with a spoon, until no longer pink and edges are browned, about 6–8 minutes. Drain excess fat on paper towels and keep warm. Season lightly with a pinch of salt and pepper if desired.
Cheeses
Tear the Fior di Latte into small, evenly sized pieces and pat lightly with paper towel to remove excess moisture. If using low-moisture mozzarella, mix it with the Fior di Latte for a balance of creaminess and stretch.
Assembly & bake
Assemble the pizza
Remove the preheated pizza stone or steel from the oven momentarily if you are using a peel. Transfer the stretched dough to a floured or cornmeal-dusted peel or an inverted rimless baking sheet. Spread a thin, even layer (about 1/2 cup) of the warm San Marzano sauce over the dough, leaving the rim exposed. Distribute the torn Fior di Latte pieces evenly across the sauce, then sprinkle the cooked Italian sausage pieces and caramelized onions on top. If using, scatter the 2 oz shredded low-moisture mozzarella sparingly to aid browning.
Bake
Slide the pizza onto the preheated stone/steel and bake at 500°F (260°C) for 7–10 minutes, rotating halfway, until the crust is deeply golden and cheese is bubbly and slightly blistered. Baking time may vary with oven and stone/steel temperature. Watch for a nicely blistered crust and melted, slightly browned cheese.
After removing from the oven, immediately brush the crust lightly with the remaining 1 tablespoon garlic herb oil. Scatter torn fresh basil leaves over the hot pizza and finish with a light sprinkle of Mediterranean sea salt to taste. Let rest 2–3 minutes, slice, and serve.
