This Sicilian Pizza is characterized by its thick crust with caramelized cheese around the crisp edges! Topped with mozzarella cheese, meat, onions and green peppers, this is a keeper.
Servings: 8 servings
For the Dough
- 4 cups all purpose flour
- 3 tsp kosher salt
- 1 tsp granulated sugar
- 0.75 oz Fleischmann’s® RapidRise® Yeast packet
- 1 1/2 cup lukewarm water up to 1 3/4 cup
- 6 tbsp quality oil to coat the bowl plus more for the pan
For the Assembly
- 1 lb mozzarella cheese sliced (up to 2 lbs)
- 3/4 cup pizza sauce up to 1 cup
- l lb crumbled cooked Italian sausage
- pepperoni slices
- cooked bacon in bits
- 1 green pepper chopped
- 1/2 medium onion chopped
- grated parmesan cheese
- dried Italian seasoning
For the Pizza Dough
Add all-purpose flour, salt, sugar and yeast to a large bowl and stir to combine.
Next, add 2 tbsp of oil to the lukewarm water then add enough water to dry ingredients until it becomes elastic and soft but not too sticky. Remove from the bowl and knead with a little flour and form a ball.
Take another large bowl and coat with 1-2 tbsp of olive oil. Add the dough to the bowl, cover with plastic wrap, and let rise in a warm area for an hour.
After an hour, add remaining 3 tbsp of olive oil to a 11x17 inch pan. Remove the dough from the covered bowl and, using your finger tips, press and spread out the dough allowing some of the oil to get on the top of the dough in the dimples. Add plastic wrap over the pan and allow it to rest again in a warm area for another hour.
To Assemble Pizza
Preheat the oven to 500 degrees or as high as your oven will go and set your rack on the lowest bottom position.
Top your pizza dough with mozzarella cheese leaving a 1 inch border uncovered. Add as much cheese as you prefer.
Spoon pizza sauce over the cheese in diagonal rows or in various spots on top of the dough.
Sprinkle sausage, pepperoni, bacon, green pepper and onion on top of cheese and sauce.
Finally sprinkle with grated parmesan cheese making sure to sprinkle even on the 1 inch border.
Sprinkle with a tiny bit of Italian seasoning.
Bake for 20-25 minutes or until the dough is very crisp and browned and the cheese is totally melted and golden and slightly browned bubbly (don't’ burn!).
To Store: After you’ve had your fill, allow the remaining slices to cool down until the cheese has slightly hardened. Next, stack the slices in a large resealable bag and store in the refrigerator. Alternatively, you can stack the slices in between sheets of wax or parchment paper and then, wrap the pizza pile in plastic wrap. Pizza will stay fresh for up to 4 days.
To Reheat: My first suggestion is to use an air fryer! Yes, an air fryer. It returns the dough to the perfect crisp exterior that you remember from the first dining experience. Secondly I suggest using a conventional oven for a perfectly crisp outside, warm, saucy inside and a gooey layer of cheese. Preheat the oven to 350 degrees, line a baking sheet with parchment paper and arrange the slices on top. Mist or drizzle a bit of water (to add moisture) and cover loosely with foil. Bake until hot and melt, about 15-20 minutes.
Calories: 615kcal | Carbohydrates: 54g | Protein: 25g | Fat: 33g | Saturated Fat: 12g | Cholesterol: 63mg | Sodium: 1588mg | Potassium: 306mg | Fiber: 4g | Sugar: 3g | Vitamin A: 586IU | Vitamin C: 14mg | Calcium: 358mg | Iron: 4mg