Sicilian-style pizza with buttered pine nuts and watercress pesto

  • 2 large pizzas (8–10)
  • 45 minutes plus 3 hours for proofing
Not yet rated

Sicilian-style pizza can be distinguished from other styles of pizza as the cheese is layered underneath the tomato sauce. We use Heinz Classic Pizza Sauce for a speedy base, topping it with buttered pine nuts and a fresh, sprightly watercress pesto.

First published in 2024






Watercress pesto

Buttered pine nuts



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


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


Bake for 12–15 minutes, or until bubbling on top and crisp on the bottom


Make the pesto by combining all the ingredients in a small blender and whizzing to combine. Taste and season with salt


Make the buttered pine nuts by melting the butter in a pan and, once foaming, add the pine nuts. Simmer for a minute then remove from the heat


Top the pizzas with the pine nuts and pesto

First published in 2024

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