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RECIPES BLOG

Semi-Finalist

Rustic, Homemade Sicilian Pizzette by Anthony A.

Northeast Region

Semi-Finalist

Rustic, Homemade Sicilian Pizzette by Anthony A.

Northeast Region

Pizza Contest Winners

Recipe Article: https://medium.com/@ashmorefilm/recipe-homemade-sicilian-pizzette-150f7df50c0b

Step One
One Store Bought Pizza Dough (NOT Pillsbury or any other Freezer Brand)
Three San Marzano Tomatoes
Two Tablespoons of Parmigano Reggiano Cheese
Two Tablespoons of Fresh Basil
Two Tablespoons of Diced Pancetta
One Teaspoon of diced Red Onion
A Quarter of a Cup of Extra Virgin Olive Oil
One Tablespoon of Salt
One Teaspoon of Pepper

Upon bringing your dough home from the store, place it in a bowl that has been lightly greased with olive oil.

Place the dough inside the bowl and cover the dough with a kitchen cloth.

Let the dough sit for approx. 1.5–2 Hours, or until the dough rises and expands.

Step Two
Once Risen, place the dough onto a baking sheet.
Cut the dough in half (as this is only a Pizzette and not an entire Pizza).
Begin stretching the dough in a circular manner on the baking sheet.

TIP: This is an instance where the shape doesn’t have to be perfect, a Pizzette should have a rustic look to it.

After some pan stretching, put each of your fists underneath the dough and gently stretch the dough out in a circular direction.

Step Three
One stretched into a circular shape, grease your baking sheet liberally with olive oil and place your dough back onto the baking sheet.

Next, brush the top of your dough with Olive Oil and layer as follows:
Crushed San Marzano Tomato
Sprinkles of Salt and Pepper
Sprinkles of Parmigano Reggiano Cheese
Tears of Fresh Basil
Pieces of Cubed Pancetta (Conservatively)
Peices of Chopped Red Onion (Conservatively)
A light drizzle of Olive Oil

Ensure that all the ingredients are distributed evenly throughout the entire circumference of the pie.

Step Four
Bake in an Convection Oven at 500 Degrees for 25–35 Minutes or until Golden Brown with Crispy Edges.