Sicilian Pizza Recipe

Activate yeast

In a small bowl, whisk warm water, sugar, and active dry yeast. Let sit 5–10 minutes until foamy.

In a large bowl, combine flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Stir until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is sticky, sprinkle up to 2 more tablespoons flour as needed.

Lightly oil a clean bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled, about 1 to 1¼ hours.

Heat 1 tablespoon olive oil in a saucepan over medium heat. Add chopped onion and cook until translucent, 4–5 minutes.

Add minced garlic and cook 30 seconds until fragrant. Stir in tomato paste and cook 1 minute.

Add crushed tomatoes, oregano, basil, salt, black pepper, and red pepper flakes. Bring to a gentle simmer, reduce heat, and simmer uncovered 12–15 minutes until slightly thickened. Taste and adjust salt/seasoning. Keep warm.

Preheat oven to 475°F (245°C). Place a rack in the middle or upper-middle position.

In a skillet over medium heat, cook crumbled Italian sausage until browned and cooked through, about 6–8 minutes. Break into bite-sized pieces. Drain on a paper towel-lined plate to remove excess fat.

If using whole fresh mozzarella, drain and pat dry, then shred or tear into small pieces. Tear prosciutto into rustic pieces. Halve pitted kalamata olives.

Prepare a 9x13-inch rimmed baking pan (traditional Sicilian) by brushing with 1 tablespoon olive oil and sprinkling the cornmeal or semolina evenly across the bottom to prevent sticking.

Once dough has doubled, punch down and transfer to the prepared pan. Gently press and stretch the dough with oiled hands to fit the pan, leaving slightly thicker edges. If dough resists, let rest 10 minutes and continue stretching.

Brush a thin layer of olive oil over the dough surface (this helps create a crisp bottom). Spread the red sauce evenly over the dough, leaving a 1/2-inch border.

Distribute the cooked Italian sausage evenly over the sauce. Scatter torn prosciutto pieces and halved kalamata olives across the pizza.

Sprinkle shredded provolone over the toppings, then top with fresh mozzarella pieces. Finish with grated Parmesan.

Drizzle a light stream of olive oil over the assembled pizza and place in the preheated oven. Bake 15–18 minutes until cheese is bubbly and edges are golden brown. For a crisper bottom, bake an additional 2–4 minutes as needed, watching to prevent burning.

Remove pizza from oven and let rest 5 minutes. Scatter fresh basil leaves over the top if using. Slice into squares or rectangles (Sicilian style) and serve hot.