A Sicilian is a deep dish pie. We use our focaccia recipe for the dough. But even though it's a thick crust, this dough is light, airy and delicious. It’s common to see potatoes on pizza in Sicily. For this recipe, we used purple potatoes for a bit of color, combined with savory Prosciutto and fresh rosemary. It’s perfect alongside a big salad or on its own!
Pair Recipe with Spicy Green Olive Pizza on the Grill with:
Basil Gelato with Grilled Stone Fruit
Pour the water into a medium bowl. Add the active dry yeast (and poolish or starter, if using) to the water and stir vigorously. Allow to rest 5 minutes. The mixture will become foamy.
Add the flour, semolina, sugar and salt to the bowl of a stand mixer. Mix to blend all the ingredients.
Pour in the yeast mixture and the 3 tbsp Colavita Olive Oil.
Mix on low speed for 8-10 minutes, scraping down the sides of the bowl if necessary.
Oil a large bowl with a little Colavita EVOO. Place the dough into the bowl, cover with plastic wrap and allow to rise at room temperature for 1.5-2 hours.
Oil a 11x14 sheet pan or Sicilian pizza pan with Colavita Olive Oil. After 2 hours, punch the dough down (this is called degassing) and place the dough in the prepared pan, stretching it gently with your fingertips to take the shape of the pan. Drizzle about 1 tbsp of Colavita olive oil over the top of the dough, smoothing it over the surface with your hands. Cover with plastic wrap and allow to rest for 30 minutes.
Preheat oven to 450°F.
Remove the plastic wrap from the dough.
Scatter the thinly sliced potatoes over the top of the dough. It’s best if you place them in a single layer. They will cook completely in the oven this way.
Place the sliced prosciutto on top of the potatoes distributing the pieces evenly.
Drizzle with another tbsp of Colavita Olive Oil over the top and sprinkle with the rosemary, sea salt and freshly ground black pepper.
Place the pizza in the oven and bake for 20 minutes, rotating the pan halfway through the baking process.
Remove from the oven. Slice and Serve!
A digital scale is imperative for bread and pizza making. It's a small investment, and we highly recommend it.
If you'd like to make this recipe with a sourdough or poolish (see note below), use 100g of either and remove 50g each of the water and bread flour. It adds flavor, so if you can do it, go for it! Simply add the 100g of starter/poolish to the water along with the active dry yeast in the first step.
How to make a poolish: In a medium glass or plastic container, combine 50g warm (80°F) water, 50g flour and 1/8 tsp active dry yeast. Stir until the mixture resembles a batter. Cover loosely and allow to rest for 12 hours. After 12 hours, the mixture should be bubbly and ready to use.