American · Dinner
Sicilian Square Pizza
A thick square Sicilian pizza built on a slow-proofed pan crust with a crisp fried bottom, layered with tomato sauce, low-moisture mozzarella and crumbled Italian pork sausage. Oregano and garlic season the sauce, with grated Pecorino finishing the top. Baked hot until the edges caramelize into a lacy cheese crust.
$5
30 minsPrep
22 minsCook
52 minsTotal
MediumLevel
Nutrition per serving
1268Calories
54.4gProtein
72.4gFat
98.4gCarbs
6.2gSugar
4.9gFiber
2213mgSodium
181mgChol
22.9gSat Fat
412mgPotassium
385mgCalcium
3.2mgIron
0.8mcgVitamin B12
3.1mgVitamin C
protein-rich
rich-umami
cheat-day
hidden-gems
Instructions
1
Prep
Combine bread flour, yeast, salt, sugar and warm water in a bowl, mixing until a shaggy sticky dough forms with no dry flour remaining.
2
Oil a square pan with 1 tbsp olive oil, press dough in loosely, cover and let rest 2 hours until doubled.
3
Mince garlic, cook in 1 tbsp olive oil over medium heat 1 minute, add canned tomatoes and dried oregano, simmer 8–10 minutes over medium-low heat until sauce thickens noticeably.
4
Brown the Italian pork sausage in a skillet over medium-high heat 6–7 minutes, breaking into small pieces, until no pink remains and edges begin to caramelize.
5
Build
Stretch dough to pan corners, spread sauce evenly, scatter mozzarella then sausage, finish with grated Pecorino Romano.
6
Plate
Bake on low rack in a 245C oven 22 minutes until cheese edges are deep brown and bottom is crisp and golden, then let rest 3 minutes, slide out, cut into squares and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g Italian pork sausage, casings removed
- 8.4 oz240g bread flour
- 1 cup240ml warm water
- 1 tsp1 tsp dried yeast
- 5 tbsp74ml olive oil
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 6 oz170g low-moisture mozzarella
- 1 oz28g Pecorino Romano
- 2 clove2 clove garlic
- 2 tsp2 tsp dried oregano
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp sugar
