Best The Saucee Sicilian Trapani Pizza Recipes

SICILIAN PIZZA SAUCE - NOBLE ROMAN COPYCAT

Sicilian Pizza Sauce - Noble Roman Copycat image

Found in an online search and posted in response to a request, I've not tried this recipe yet. Prep/cooking times and serving sizes are a complete guess!

Provided by Impera_Magna

Categories Sauces

Time 25m

Yield 4 pizzas

Number Of Ingredients 8

Ingredients

3 tablespoons olive oil
2 tablespoons tomato paste
1 medium onion, finely chopped
1 (28 ounce) can crushed tomatoes
2 teaspoons dried basil, crumbled with added puree
1 teaspoon dried oregano, crumbled
salt & fresh ground pepper
3 large garlic cloves, minced

Steps:

Heat oil in heavy medium saucepan over medium heat.
Add onion, basil and oregano; cook until onion softens slightly, stirring occasionally, about 6 minutes.
Mix in garlic and cook 2 minutes.
Add tomato paste and cook 3 minutes, stirring occasionally.
Add tomatoes and bring to a simmer; cook until sauce is of desired thickness.
Season with salt and pepper.
NOTE: Sauce can be prepared ahead. Cover and refrigerate 1 week or freeze up to 1 month.

Nutrition Facts : Calories 176.1, Fat 10.8, SaturatedFat 1.5, Sodium 327.4, Carbohydrate 19.8, Fiber 4.9, Sugar 2.2, Protein 4.2

SICILIAN PIZZA

Sicilian Pizza image

Provided by Food Network Kitchen

Categories main-dish

Time 2h40m

Yield 6 servings

Number Of Ingredients 9

Ingredients

4 cups all-purpose flour, plus more for dusting
2 teaspoons sugar
2 teaspoons kosher salt
1 teaspoon instant yeast
1 3/4 cups warm water (100 degrees F to 110 degrees F)
6 tablespoons extra-virgin olive oil, plus more for the bowl
1 28-ounce can whole peeled tomatoes (preferably San Marzano)
1 1/2 teaspoons kosher salt, plus more for sprinkling
12 ounces whole milk mozzarella, thinly sliced

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.