Sicilian Pizza Recipe
In Sicily they do not often use cheese in their pizza recipes and the toppings, particularly the herbs, are baked directly on top of the pizza dough. The Sicilians use a lot of olives and a flavored paste called a tapenade which can be used as a dip or as a topping for the Sicilian pizza. To make tapanade, olives are stoned then minced in a pestle and mortar and then pepper, basil, sage and thyme are added.
Palermo, the capital of Sicily, is awash with fresh sardines and surprisingly the most popular pizza topping is fresh sardines. If you cannot get fresh sardines, canned can be used, but it gives a completely different taste and texture. Add canned sardines at the last minute as they need only to be heated.
|Pizza : Sicilian Pizza - Info
||1 to 2 12'' Pizzas
- 1 Basic pizza dough recipe
- 3/4 pound fresh sardines, cleaned and gutted with, heads, tails and backbone removed
- Sea salt for dredging
- 1 pound plum tomatoes, peeled, seeded and chopped
- 1/2 cup extra virgin olive oil plus 1 tablespoon
- 1 medium onion, chopped
- 1/2 pound young mild Caciocavallo or Provolone cheese, diced or sliced
Step by Step Procedure
- Prepare the pizza dough
- Wash the sardines and roll in the salt
- Cut up the tomatoes and place in a colander to drain for about 1 hour
- In a large pan, heat 1/2 cup olive oil over medium heat, then sauté the onion until it is translucent
- Reduce the heat to low, add the tomatoes, and simmer for thirty minutes stirring occasionally
- Add half the sardines and take off the heat immediately
- Preheat the oven to 425°F
- Roll out the dough to an eighth of an inch thick and lay it in a lightly oiled pizza pan
- Using half the tomato sauce and all the cheese, cover each pizza and bake 20 minutes
- Add the rest of the sauce and place the remaining sardines on top radiating outwards like the spokes of a wheel.
- Serve immediately
Go back to the Pizza topping page.