Siciliana Recipe

Preheat oven to 425°F (220°C). Toss the diced potatoes with 1 tbs olive oil, 1/2 tsp salt and 1/2 tsp black pepper in a bowl until evenly coated.

Spread potatoes in a single layer on a rimmed baking sheet and roast for 20–25 minutes, turning once halfway through, until golden brown and tender. Remove from oven and set aside to cool slightly.

While potatoes roast, heat 1 tbs olive oil in a skillet over medium heat. Add the sausage (removed from casings and crumbled) and cook, stirring and breaking up with a spoon, until browned and cooked through, about 6–8 minutes.

Using a slotted spoon, transfer the cooked sausage to a plate lined with paper towel to drain excess fat. Reserve the pan juices for a momentary wipe or discard.

If using refrigerated dough, remove it from the fridge 30–45 minutes before baking to come to room temperature. Preheat oven with pizza stone or inverted baking sheet inside to 500°F (260°C) for at least 30 minutes (if your oven does not reach 500°F, set to highest temperature).

On a lightly floured surface or sheet of parchment, stretch or roll the dough into a 12–14 inch round (or desired shape) about 1/4 inch thick. Transfer to a pizza peel dusted with semolina or to the parchment.

Brush the dough lightly with 1 tbs extra-virgin olive oil, then sprinkle 1 tsp dried oregano evenly over the surface.

Scatter the roasted potato pieces evenly over the dough, leaving a 1/2 inch border for the crust.

Distribute the browned sausage evenly over the potatoes.

Tear or arrange the Fior di latte over the pizza in pieces to allow some exposed toppings and promote even melting.

Evenly scatter the chopped sun-dried tomatoes and halved black olives over the cheese and other toppings.

Slide the assembled pizza onto the preheated stone or baking sheet and bake at 500°F (or highest oven temp) for 8–12 minutes, rotating once halfway through, until the crust is golden and charred in spots and the cheese is bubbly and lightly browned.

Remove pizza from oven. Sprinkle with flaky sea salt to taste (about 1/2 tsp) and drizzle with 1 tsp extra-virgin olive oil. If using, scatter fresh basil leaves over the top.

Let pizza rest 2–3 minutes, then slice and serve hot.