Sicilian Sheet Pizza

Had so much fun making this Sicilian Sheet Pizza. It is a holiday tradition to make a homemade pizza every year for the holidays, and loved celebrating our southern Italian heritage with this Sicilian style pizza.

Makes 1 Pizza

Things you'll need

  • 3 packets Fleischmann's® Rapid Rise® Instant Yeast
  • 2 teaspoons sugar
  • 4-3/4 cups all-purpose flour, plus more for rolling
  • 1 teaspoon salt
  • 2-1/4 cups warm water (120°F-130°F)
  • 2 tablespoons corn oil, plus some for greasing pan
  • 2 tablespoons butter, melted
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 cup marinara sauce
  • 1-1/2 cups mozzarella cheese
  • 2 tablespoons shredded parmesan cheese
  • 1/4 cup pepperoni slices
  • 1/4 cup mozzarella pearls
  • Fresh basil, thinly sliced for garnish

Make the Dough

  1. In a large bowl, whisk together the yeast, sugar, flour and salt.
  2. In a small bowl, add the water and 2 tablespoons of corn oil. Heat until very warm, about 120°F-130°F.
  3. Add the wet ingredients and mix well with a spatula.
  4. On a lightly floured surface, knead the dough for about 5 minutes or until smooth. Dough should be soft but not too sticky. 
  5. Cover with a clean cloth or place the dough back in the bowl and cover with plastic wrap. Let it rest for 5 minutes.

Make the Pizza

  1. Move the metal tray at the lowest rack and preheat the oven to 450°F. Lightly grease the baking sheet with corn oil.
  2. Roll out the dough roughly to the size of the baking sheet. 
  3. Transfer the dough to the baking sheet and use your fingers to push the dough to the edges.
  4. In a small bowl, mix together the melted butter, garlic powder and salt.
  5. Cover the entire dough with the garlic butter mixture using a pastry brush.
  6. Spread the marinara sauce on top using a spoon or a spatula.
  7. Sprinkle the mozzarella and parmesan cheese evenly on top.
  8. Top with pepperoni slices and mozzarella pearls.
  9. Bake in the oven for 15-20 minutes or until the crust is golden brown.
  10. Thinly slice the fresh basil and garnish on top. 




Written By Rosanna Pansino

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