Grilled Sicilian Pizza Recipes

SICILIAN STYLE SQUARE PIZZA RECIPE

Steps:

• In a medium bowl, stir together the water and yeast. Let rest until the yeast bubbles, about 5 minutes.
• In a large mixing bowl, mix 3 cups of flour and salt. Add yeast mixture and 1 tablespoon oil and stir together to form a sticky dough.
• Knead dough, adding remaining flour a little at a time until dough becomes a smooth, elastic ball, about 6-9 minutes. Alternatively, use an electric mixer with the paddle attachment to first combine ingredients and then switch to the dough hook.
• Add flour a little at a time until dough comes away from the sides of the bowl, about 3-5 minutes.
• Coat a medium bowl with 1 teaspoon of oil. Turn dough into the bowl and cover with plastic wrap. Let rise until it doubles in size, about 30 minutes.
• Rub remaining oil all over a 13" x 18" rimmed baking sheet until it is thoroughly coated. Turn dough onto baking sheet and stretch it with your fingers a little toward edges of the baking sheet. Don't overstretch it and be careful not to tear--don't worry about it reaching all the way to the edge yet.
• Cover ​the baking sheet with plastic wrap and let sit until dough expands to nearly reach the edges, about 2 hours.
• Preheat oven to 500 F, or as high as your oven will go.
• Uncover baking sheet and with oiled hands; gently stretch dough to the edges and corners of the baking sheet.
• Top the dough with sauce (make sure to leave about an inch of bare dough around the edges for the crust), cheese, and fresh basil leaves.
• Bake until the cheese and crust begin to brown, about 20 minutes.
• Let cool for 5 minutes before slicing into square pieces. See Also Pizza Topping Recipes Neapolitan Pizza Recipe Pesto and White Bean Pizza Recipe

GRILLED SICILIAN PIZZA

Steps:

• Top pizza crust with tomatoes, mozzarella cheese, and olives.
• Drizzle oil over all.
• Fold a 24x18-inch piece of heavy foil in half lengthwise.
• Place pizza on foil, turning edges of foil up to edge of pizza.
• In a grill (with a cover), arrange preheated coals around a drip pan for indirect grilling.
• Test for medium heat above pan.
• Place pizza on the grill rack over the drip pan.
• Cover and grill about 8 minutes or until pizza is heated through, topping with escarole the last 2 minutes of grilling.
• To serve, sprinkle Parmesan cheese and freshly ground black pepper over pizza.

SICILIAN PIZZA

Steps:

• Make the dough: Whisk the flour, sugar, salt and the yeast in a medium bowl. Pour the warm water into a large bowl, then add the flour mixture and stir until combined. Stir in 2 tablespoons olive oil to make a very sticky dough. Turn out onto a lightly floured surface and knead, dusting with more flour as needed, until the dough comes together and no longer sticks to your fingers, about 2 minutes. Transfer to a lightly oiled large bowl and turn to coat. Tightly cover with plastic wrap and refrigerate overnight.
• Coat an 11-by-17-inch rimmed baking sheet with 3 tablespoons olive oil. Add the dough and stretch it to fit the baking sheet. Brush with the remaining 1 tablespoon olive oil. Loosely cover with plastic wrap and let rise at room temperature until puffy, about 2 hours.
• Meanwhile, position a rack in the upper third of the oven and preheat to 450 degrees F. Make the sauce: Combine the tomatoes and their juices and the salt in a medium bowl and crush well with your hands or a potato masher. Uncover the dough and sprinkle with salt. Gently place the baking sheet in the oven (the dough might deflate if it is knocked). Bake until golden, about 20 minutes. Remove the crust from the oven, top with the sliced mozzarella and cover with 2 cups of the crushed tomatoes. Bake until the cheese is bubbling through the sauce and starts browning, 15 to 20 more minutes.
• Let the pizza stand 10 minutes, then remove from the pan using a spatula and transfer to a cutting board. Let cool 1 to 2 minutes before slicing.

SICILIAN PIZZA

Steps:

• Combine yeast and 1/4 cup warm water into a 1 cup liquid measuring cup; add sugar and let stand 5 minutes.
• Add oil.
• Position knife blade in food processor bowl; add yeast mixture, 2 cups flour, whole wheat flour and 14/ teaspoon salt.
• Process 30 seconds, stopping once to scrape down sides.
• Pour 3/4 cup lukewarm water through food chute with processor running. Process until blended and dough is soft.
• Turn dough out onto a work surface and knead until smooth, about 2 minutes.
• Place in a large bowl coated with cooking spray, turning to coat top.
• Cover and let rise in a warm place free from drafts, 45 minutes or until doubled in bulk.
• Punch dough down.
• Sprinkle 1 tablespoon flour over work surface.
• Turn dough out onto floured surface and knead lightly 4 or 5 minutes; roll into a 15x10-inch rectangle.
• Place dough onto a 15x10x1-inch jellyroll pan coated with cooking spray.
• Cover and let rise in a warm place free from drafts, 30 minutes or until doubled in bullk.
• Coat dough with cooking spray.
• Bake at 450° for 10 minutes; set aside.
• Coat a large nonstick skillet with cooking spray and place over medium-high heat until hot.
• Add chicken, fennel seeds and 1/4 teaspoon salt. Cook, stirring contstantly, until chicken is done.
• Drain.
• Sprinkle tomato evenly over crust, leaving a 1/2-inch border.
• Spread chicken mixture evenly over tomato.
• Arrange mushrooms over chicken mixture; sprinkle oregano and cheeses evenly over pizza.
• Bake at 450° for 10 minutes.