Sicilian-style pizza

Name: Sicilian-style pizza
Total time: 1 h 15 min
Ingredients: 600g of strong bread flour; 17g of salt; 7g of fast-action dried yeast; 85ml of olive oil; 390ml of warm water, hot but cool enough that you can comfortably dip your hand in it; 1kg passata; 1 tbsp of olive oil; 8 garlic cloves, crushed; 1 tsp chilli flakes, or to taste; 250g of mozzarella cheese, grated; 12 slices of Milano salami; 2 red chillies, finely sliced; pecorino, for grating; basil leaves

by Helen Graves

Item 1 of 1

Main
medium
8
1 hour 15 minutes

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This gorgeous Sicilian-style pizza by Helen Graves is simple to make and full of flavour. A passata-based sauce covers a creamy base of mozzarella, with slices of salami and chilli added on top before baking. You can adapt the toppings as much as you want, but a good tomato sauce is fundamental to this pizza.

First published in 2018

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Sicilian style pizza is made with a focaccia style dough which is light and fluffy. It also differs from other pizza styles in that the cheese is added before the tomato sauce. Any seasonal toppings will work here (try vegetables like asparagus and Tenderstem broccoli) but I particularly love the combination of anchovy with olives and capers, and this version, with salami and chilli.

Ingredients

Metric

Imperial

Sicilian pizza dough

600g of strong bread flour
17g of salt
7g of fast-action dried yeast
85ml of olive oil
390ml of warm water, hot but cool enough that you can comfortably dip your hand in it

Tomato sauce

1kg passata
1 tbsp of olive oil
8 garlic cloves, crushed
1 tsp chilli flakes, or to taste

Toppings

250g of mozzarella cheese, grated
12 slices of Milano salami
2 red chillies, finely sliced
pecorino, for grating
basil leaves

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Equipment

20cm x 30cm x 5cm baking tray 2
Food processor

Method

Make the dough by combining the flour, salt, yeast, 25ml of the olive oil and the water in a food processor and blitz until it forms into a ball of dough. Continue to run the motor for another 30 seconds or so (this is the equivalent of kneading)

Divide the remaining 60ml olive oil between the two trays and spread it around evenly. Divide the dough into two and place on the trays, coating in the oil. Gently spread out to a roughly rectangular shape (it will not reach anywhere near the edges) and cover lightly with cling film. Allow to rise at room temperature for 3 hours

Make the tomato sauce by heating the oil and gently softening the garlic for a minute or so. Add the chilli flakes and stir for 30 seconds or so then add the passata. Season with salt and pepper and simmer for 20 minutes on a low heat, with the lid on

Preheat the oven to 280°C, or as high as it will go

Gently stretch the dough to fill the trays. Divide the mozzarella between the two pizzas, then do the same with the tomato sauce, gently spreading it out. You won’t need all the sauce (any leftovers are great on pasta). Top with the chillies and salami and bake for 12–15 minutes until bubbling on top and crisp on the bottom

Garnish with freshly grated Pecorino and basil and serve

First published in 2018

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Helen Graves

Helen Graves is Head of Content at Great British Chefs. She's also the author of the cookbook LIVE FIRE: Seasonal Barbecue Recipes and Stories of Live Fire Traditions, Old and New, and the editor of Pit, an independent magazine with roots in live fire cooking.

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