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Pizza Siciliana

Pizza Siciliana sausage recipe by Breville
Breville recipe collection using Breville appliances
Recipe By: 
Breville
www.breville.com [1]
Prep Time: 
1 hrs 5 mins (Incl. 30mins Rest)
Cook Time: 
30 mins
Serves: 
4
Makes: 
3 pizzas
Made using the Smart Oven™ Pro. Create the crispiness of a brick oven without the bricks.

Pizza Siciliana

Ingredients

  • 3 fennel sausages, removed from casing
  • 3 x 220g basic pizza dough (see below)
  • 1/2 cup tomato sauce
  • 100g fior di latte mozzarella or buffalo mozzarella, thinly sliced
  • 3/4 cup grated smoked scamorza or provola
  • 18 cherry tomatoes, halved
  • 3-6 slices chargrilled eggplant, sliced (see note)
  • 3/4 teaspoon dried oregano leaves
  • Basil leaves
  • Olive oil


Method

  1. Roll teaspoons of sausage in small balls and flatten
  2. Turn FUNCTION dial to PIZZA setting. Turn TIME dial to 15 minutes. Turn TEMPERATURE dial to 210°C CONVECTION. Press the START button
  3. Roll out one piece of pizza dough to form a 24-26cm disc and place onto a large pizza tray. Prick base with a fork or pizza docker
  4. Spread base with 2 tablespoons tomato sauce
  5. Divide toppings evenly into three. Top base with a third of the mozzarella, smoked scamorza, sausage, tomatoes, eggplant and oregano
  6. When preheating has completed, place pizza into the oven for 15 minutes. Remove from the oven.
  7. Top with basil leaves and drizzle with olive oil. Cut into wedges and serve immediately


Tips & Hints

  1. You can buy chargrilled eggplant or make chargrilled eggplant by cutting into thin slices, spray with olive oil and cook on a chargrill or in a frying pan until golden.


Basic Pizza Dough

Ingredients

  • 3 teaspoons dry yeast
  • 3 teaspoons sugar
  • 3 teaspoons salt
  • 1 tablespoon olive oil
  • 1 cup lukewarm water
  • 500g 00 (strong bakers) flour


Method

  1. Combine yeast, sugar, salt, olive oil and water to a large bowl; stir until combined
  2. Fold through flour until just combined, turn out onto a lightly floured surface and knead for 5-10 minutes or until a smooth ball forms
  3. Place dough ball into a lightly oiled bowl, cover with cling wrap. Set aside in a warm drought free place for 30 minutes or until dough has doubled in size. Turn dough out on a floured surface and knock back (punch) the dough to remove excess air, lightly knead
  4. Divide dough as required


Tips & Hints

  1. Freeze for up to 8 weeks, double wrapped in plastic wrap

Links
[1] https://www.breville.com/au/en/home/index.html