Sicilian Pizza
Thick, airy focaccia-style pizza with a crispy bottom, topped with tomato sauce, caramelized onions, and melted cheese. Baked until golden and puffed, it's a weeknight showstopper.
- Total time
- 45 min
- Servings
- 2
- Calories
- 680
- Protein
- 22g
Ingredients
- 2.5 cups all-purpose flour
- 1.25 cups warm water
- 5 tablespoons olive oil, divided
- 1.5 teaspoons salt
- ½ teaspoon instant yeast
- 2 medium yellow onions
- 1 can (14 oz) canned crushed tomatoes
- 2 cups whole milk mozzarella, shredded
Instructions
- 1
Pour 1.25 cups of warm water (around 110°F — it should feel warm on your wrist but not too hot) into a large bowl.
- 2
Sprinkle 0.5 teaspoon of instant yeast into the water and let it sit for 1 minute until foamy bubbles appear on the surface.
- 3
Add 2.5 cups flour and 1.5 teaspoons salt to the bowl with the yeast water.
- 4
Stir with a wooden spoon until all the flour is wet and a shaggy, sticky dough forms — no dry flour should be visible at the bottom.
- 5
Let the dough rest uncovered on the counter for 30 minutes until it becomes softer and slightly puffy.
- 6
While the dough rests, peel and slice both yellow onions lengthwise from root tip to root tip into thin half-moons, about 1/4 inch thick.
- 7
Heat 3 tablespoons of olive oil in a large skillet over medium-low heat until it shimmers.
- 8
Add all the sliced onions to the hot oil and stir with a wooden spoon until every piece is coated.
- 9
Cook the onions, stirring once every 2 minutes, for 20 minutes until they are a deep golden-brown color and soft enough to break apart easily with the spoon.
- 10
Set the oven to 450°F and wait until the indicator light or beep tells you it has finished preheating, about 10 minutes.
- 11
Pour 2 tablespoons of olive oil evenly across a 9-by-13-inch baking sheet, coating the entire bottom and sides.
- 12
Lift the dough from the bowl with oiled hands and place it in the center of the prepared baking sheet.
- 13
Gently stretch the dough with your fingertips, pushing it outward from the center toward the edges, until it fills the entire baking sheet and is about 1/2 inch thick — it will resist slightly.
- 14
Spread 1 can (14 oz) of canned crushed tomatoes evenly across the dough with the back of a spoon, leaving a 1/2-inch border uncovered around all edges.
- 15
Scatter the caramelized onions evenly over the tomato sauce.
- 16
Sprinkle 2 cups of shredded mozzarella in an even layer over the onions, covering the surface.
- 17
Place the baking sheet in the preheated 450°F oven and bake for 15 minutes until the crust is light golden-brown and the cheese is bubbling around the edges.
- 18
Remove the pizza from the oven using oven mitts and let it cool on the baking sheet for 3 minutes before slicing and serving.
Tools you’ll need
- large mixing bowl
- wooden spoon
- large skillet
- 9-by-13-inch baking sheet
- oven mitts
- chef's knife
- cutting board
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