Pizza Ala Siciliana
Yield
1 pizzaPrep
20 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
pizza dough
|
* |
| 1 | tablespoon |
olive oil
|
|
| ½ | cup |
tomato sauce
|
|
| 6 | each |
black olives
pitted |
*
|
| 6 | each |
green olives
pitted |
*
|
| 3 | each |
anchovy fillets
rinsed, |
*
|
| 1 | tablespoon |
capers
drained capers |
|
| 1 | tablespoon |
Parmesan cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
pizza dough
|
* |
| 15 | ml |
olive oil
|
|
| 118 | ml |
tomato sauce
|
|
| 6 | each |
black olives
pitted |
*
|
| 6 | each |
green olives
pitted |
*
|
| 3 | each |
anchovy fillets
rinsed, |
*
|
| 15 | ml |
capers
drained capers |
|
| 15 | ml |
Parmesan cheese
|
|
Directions
Place a pizza stone, baking tiles or an inverted baking sheet on the lowest rack of a cold oven; preheat for 30 minutes to 500 degrees F or the highest setting.
Place dough on a lightly floured surface and pat into a disk.
Use a rolling pin or your hands to roll or stretch the dough into a cicle that is ¼ inch thick and 10 to 12 inches in diameter.
Transfer to a semolina or cornmeal dusted pizza peel or inverted baking sheet.
Brush the dough with a little of the olive oil.
Spread tomato sauce over the dough to within ½ inch of the edge.
Distribute olives, anchovies and capers over the sauce.
Sprinkle with cheese. Drizzle with the remaining olive oil.
Carefully slide the pizza onto th heated pizza stone and bake for 6 to 8 minutes or until the bottom is crisp and browned and the top is bubbling.
