Sicilian Pizza

My New York-style Sicilian pizza recipe features a foccacia-like crust topped with red sauce, anchovies, toasted bread crumbs, and melty mozzarella. It’s the perfect sheet pan pizza! Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine Italian

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 321kcal

Author Arman Liew

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.

Video

Notes

TO STORE. The leftover pizza or individual slices can be kept in an airtight container and stored 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 6 months.

TO REHEAT. The best way to reheat leftover pizza is in a 350ºF (180ºC) oven until the crust is slightly crisp and the cheese is gooey.

Nutrition