Sicilian Style Pizza
This Sicilian Style Pizza has a light, airy base with crispy edges, layered with rich tomato sauce, mozzarella, salami, and olives, finished with fresh rocket for the ultimate homemade pizza night.
Serves
4–6
Prep time
750 minutes
Cooking time
25 minutes
Helpful Tips
Storage
Leftovers keep well in the fridge for up to 3 days. Reheat in a hot oven or air fryer until the base crisps up again. Avoid microwaving as it’ll soften the crust.
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Substitutions
- Toppings: Swap salami for prosciutto, roasted capsicum, or grilled zucchini for a lighter version.
- Cheese: Try provolone or fior di latte instead of mozzarella.
- Herbs: Replace basil with oregano or thyme if that’s what you have on hand.
Serving Suggestions
Serve it hot straight from the tray, sliced into squares for a casual family dinner or game-day snack. It’s also great served cold the next day for lunch — true Sicilian style.
Helpful Tips
Storage
Leftovers keep well in the fridge for up to 3 days. Reheat in a hot oven or air fryer until the base crisps up again. Avoid microwaving as it’ll soften the crust.
Substitutions
- Toppings: Swap salami for prosciutto, roasted capsicum, or grilled zucchini for a lighter version.
- Cheese: Try provolone or fior di latte instead of mozzarella.
- Herbs: Replace basil with oregano or thyme if that’s what you have on hand.
Serving Suggestions
Serve it hot straight from the tray, sliced into squares for a casual family dinner or game-day snack. It’s also great served cold the next day for lunch — true Sicilian style.
Ingredients
For the Dough:
- 500g bread flour
- 4g instant dry yeast
- 3g sugar
- 10g salt
- 320g cold water
- 15g (1 tbsp) olive oil, plus extra for greasing
For the Pizza:
- 1½–2 tbsp olive oil (for coating the pan)
- 1 x 400g can crushed tomatoes, drained
- 1 tsp dried oregano
- 3 fresh basil leaves, torn
- Pinch of salt
For the Toppings:
- 100 g (about 8–10) cherry tomatoes, halved
- 80–100 g salami, thinly sliced
- 60 g (about 10–12) Kalamata olives, pitted and halved
- 250–300 g mozzarella, shredded
- 3 tbsp (about 20 g) Parmesan cheese, finely grated
- 1 cup (30 g) fresh rocket (arugula)
- 1–2 tsp olive oil, for drizzling before serving
Nutritional Information
(
per serving, based on
6
)
Nutrient
Amount
Calories
460
kcal
Protein
22
g
Carbohydrates
45
g
Fat
20
g
Fibre
3
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
For the Dough:
- In a large bowl, combine the flour, yeast, sugar, and salt.
- Gradually pour in the cold water, mixing until a rough dough forms.
- Add 15g (1 tbsp) olive oil and mix until combined — the dough will be slightly sticky and shaggy.
- Turn the dough onto a lightly floured surface and knead for 5–7 minutes, until smooth and elastic.
- Shape the dough into a smooth ball by folding the edges into the centre, then flipping it seam-side down.
- Lightly oil a clean bowl with a small drizzle of olive oil (about 1 tsp), place the dough inside, then brush or drizzle another small amount (about 1 tsp) over the top. Cover tightly with plastic wrap and refrigerate for 12–24 hours to develop flavour and texture.
For the Pizza:
- Remove the dough from the fridge 1 hour before using, keeping it covered so it comes to room temperature.
- Lightly grease a large rectangular or square baking tray (about 33–35 cm) with olive oil. Tip: Pour a little oil onto a paper towel and wipe it evenly over the base and sides of the pan.
- Place the dough in the pan and gently press it outward with your fingertips. If it springs back, don’t force it — cover with plastic wrap and rest for 45–60 minutes, until it relaxes and can stretch to the corners.
- In a small bowl, combine the drained tomatoes with salt, oregano, and basil. Spread a thin layer (about 4–6 tablespoons) evenly over the dough. Cover loosely with plastic wrap and let rise in a warm spot for 2 hours, until puffy and airy.
Note on bakeware: In my how-to video, you’ll see me using a ceramic baking dish. It worked, but the dough didn’t crisp up as well as I like because ceramic doesn’t retain heat the same way as metal. For the best result (crispy base + fluffy interior), I recommend using a metal tray or pan.
To Bake:
- Preheat the oven to 220°C (430°F).
- Place the pan on the lowest rack and bake for 12 minutes, or until the base is lightly golden and the dough feels set.
- Remove from the oven and spread another 4–6 tablespoons of tomato mixture evenly over the base.
- Top with mozzarella, salami, olives, cherry tomatoes, and a sprinkle of Parmesan.
- Return to the oven and bake for another 10 minutes, until the cheese is melted and bubbling.
- Finish with fresh rocket and a drizzle of olive oil before slicing and serving.
Ingredients
For the Dough:
- 500g bread flour
- 4g instant dry yeast
- 3g sugar
- 10g salt
- 320g cold water
- 15g (1 tbsp) olive oil, plus extra for greasing
For the Pizza:
- 1½–2 tbsp olive oil (for coating the pan)
- 1 x 400g can crushed tomatoes, drained
- 1 tsp dried oregano
- 3 fresh basil leaves, torn
- Pinch of salt
For the Toppings:
- 100 g (about 8–10) cherry tomatoes, halved
- 80–100 g salami, thinly sliced
- 60 g (about 10–12) Kalamata olives, pitted and halved
- 250–300 g mozzarella, shredded
- 3 tbsp (about 20 g) Parmesan cheese, finely grated
- 1 cup (30 g) fresh rocket (arugula)
- 1–2 tsp olive oil, for drizzling before serving
Nutritional Information
(
per serving, based on
4 servings
)
Nutrient
Amount
Calories
460
kcal
Protein
22
g
Carbohydrates
45
g
Fat
20
g
Fibre
3
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
For the Dough:
- In a large bowl, combine the flour, yeast, sugar, and salt.
- Gradually pour in the cold water, mixing until a rough dough forms.
- Add 15g (1 tbsp) olive oil and mix until combined — the dough will be slightly sticky and shaggy.
- Turn the dough onto a lightly floured surface and knead for 5–7 minutes, until smooth and elastic.
- Shape the dough into a smooth ball by folding the edges into the centre, then flipping it seam-side down.
- Lightly oil a clean bowl with a small drizzle of olive oil (about 1 tsp), place the dough inside, then brush or drizzle another small amount (about 1 tsp) over the top. Cover tightly with plastic wrap and refrigerate for 12–24 hours to develop flavour and texture.
For the Pizza:
- Remove the dough from the fridge 1 hour before using, keeping it covered so it comes to room temperature.
- Lightly grease a large rectangular or square baking tray (about 33–35 cm) with olive oil. Tip: Pour a little oil onto a paper towel and wipe it evenly over the base and sides of the pan.
- Place the dough in the pan and gently press it outward with your fingertips. If it springs back, don’t force it — cover with plastic wrap and rest for 45–60 minutes, until it relaxes and can stretch to the corners.
- In a small bowl, combine the drained tomatoes with salt, oregano, and basil. Spread a thin layer (about 4–6 tablespoons) evenly over the dough. Cover loosely with plastic wrap and let rise in a warm spot for 2 hours, until puffy and airy.
Note on bakeware: In my how-to video, you’ll see me using a ceramic baking dish. It worked, but the dough didn’t crisp up as well as I like because ceramic doesn’t retain heat the same way as metal. For the best result (crispy base + fluffy interior), I recommend using a metal tray or pan.
To Bake:
- Preheat the oven to 220°C (430°F).
- Place the pan on the lowest rack and bake for 12 minutes, or until the base is lightly golden and the dough feels set.
- Remove from the oven and spread another 4–6 tablespoons of tomato mixture evenly over the base.
- Top with mozzarella, salami, olives, cherry tomatoes, and a sprinkle of Parmesan.
- Return to the oven and bake for another 10 minutes, until the cheese is melted and bubbling.
- Finish with fresh rocket and a drizzle of olive oil before slicing and serving.
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Easy Entertaining
Mediterranean