Sicilian Pizza
This post may contain affiliate links. See my disclosure policy.
My homemade Sicilian pizza recipe features a thick, airy crust topped with red sauce, anchovies, toasted breadcrumbs, and melty mozzarella. It’s the perfect sheet pan pizza!
Reinvent your pizza night with my Sicilian pizza recipe
Pizza night is a regular thing in our house (thanks to my Gozney), but every now and then I like to swap the usual round pizza for something a little different. After visiting Sicily, I fell in love with the thick, fluffy crust and simple toppings of traditional Sicilian pizza, and I’ve been making my own version ever since.
I was reminded how good this style is on a recent trip to New York City, where I finally tried the famous Prince Street Pizza. Since then, I’ve tweaked my recipe to be a little closer to that style. Here’s why I love making it:
- Simple ingredients. I keep things easy with store-bought pizza dough and a handful of classic toppings.
- The perfect texture. The crust bakes up crisp on the outside, fluffy in the middle, with toasted breadcrumbs adding the classic finishing touch.
- Ideal for feeding a crowd. The rectangular shape makes it easy to slice and serve, so it’s ideal for family dinners or casual get-togethers.
Let’s make this together now!
Table of Contents
Key Ingredients
Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.
- Pizza dough. I used store-bought, fresh dough, but you can use my homemade 2-ingredient pizza dough or frozen dough. Gluten-free pizza dough also works. I accidentally bought the Trader Joe’s gluten-free dough once, and it baked up just as well (it does taste a little different, though!).
- Pizza sauce. Use your favorite store-bought tomato pizza sauce, or try my Pomodoro sauce (I learned this recipe in Sicily too- thank you, Zia Christina!).
- Mozzarella cheese. I prefer using freshly shredded mozzarella because it melts smoothly and has a fresher flavor. Feel free to use a mix of other cheeses, such as Parmesan or pecorino romano.
- Onion. Use red or sweet onions for the mildest flavor.
- Anchovies. Use anchovy fillets chopped into small pieces. If you’re iffy about anchovies, feel free to omit them or only add them to half.
- Cherry tomatoes. For a sweet burst of flavor.
- Breadcrumbs. The signature ingredient that differentiates this pizza from your classic round pie. Each bite has a satisfying crunch. You can use panko, whole wheat, or gluten-free breadcrumbs.
- Olive oil. Brushed over the crust and mixed with the breadcrumbs to encourage browning.
- Basil. Fresh basil leaves are best, but you can use dried basil in a pinch.
- Spices. Optional, but I like to sometimes add red pepper flakes, oregano, and garlic powder.
How to make Sicilian pizza
Step 1- Shape the dough. Sprinkle a kitchen surface with flour and roll out the pizza dough on the counter to fit the pan. Transfer it to the greased baking sheet. Brush olive oil around the crust and in the center of the dough.
Step 2- Coat the breadcrumbs. In a small bowl, combine the breadcrumbs with 1 tablespoon of olive oil.
Step 3- Assemble. Spread the tomato sauce, followed by half the cheese, onion, anchovies, and cherry tomatoes. Add the remaining cheese, followed by the breadcrumbs.
Step 4- Bake. Bake for 20-25 minutes or until golden brown. Tear up basil over the top and serve.
Arman’s tips for the best texture
- Bring the dough to room temperature. If you’re using frozen pizza dough, thaw it overnight in the fridge, then let it sit on the counter for about 30 minutes before stretching. Cold dough is much harder to work with and won’t bake up light and fluffy.
- Is the dough springing back while you’re rolling it out? Set it aside to rest for 15 to 30 minutes. This gives the gluten time to relax.
- Pre-cook the toppings. It’s personal preference. I’m fine as is, but my partner prefers sautéing the onions first for a less intense flavor.
- Bake on the lowest oven rack. Since Sicilian pizza has a thick crusty, placing the pan on the lowest rack helps the base become crisp and golden before the toppings overcook.
Storage instructions
To store: Leftover pizza or individual slices can be kept in an airtight container (or covered with plastic wrap) in the fridge for up to 1 week.
To freeze: Keep the slices in a freezer-safe bag or container and freeze for up to six months. You can reheat the pizza from frozen.
Reheating: Reheat leftover pizza in a 350ºF (180ºC) oven until the crust is crisp and the cheese is bubbly.
More pizza recipes to try
Sicilian Pizza
Video
Ingredients
- 2 pounds pizza dough fresh or frozen
- 28 ounces pizza sauce
- 2 cups mozzarella cheese
- 1 medium onion sliced
- 2 ounces anchovies chopped
- 2 cups cherry tomatoes
- 1/2 cup breadcrumbs
- 3 tablespoons olive oil divided
- 1/4 cup basil
Instructions
- Preheat the oven to 230C/450F. Lightly grease a large baking pan.
- Roll out the pizza dough on a lightly floured surface to fit the size of your baking pan. Transfer the dough to a greased baking pan and press the dough down to fit the base and allowing 1/2-1 inch up the sides. Gently press down the center.
- Brush one tablespoon of olive oil around the crust and one in the center of the dough.
- In a small bowl, combine the bread crumbs with 1 tablespoon of olive oil.
- Spread the tomato sauce, followed by half the cheese, onion, anchovies, and cherry tomatoes. Add the remaining cheese, followed by the breadcrumb mix.
- Bake for 20-25 minutes or until golden.
- Tear up the basil over the top and serve.
Notes
Nutrition
Originally published August 2023
Great recipe.
Isnt it that on Italian pizza you always put olives? Should I put them?
Hm why the recipe is called Sicilian? Is it some thing from there or Italian people make this recipe?