Pizza Siciliana
Prep:  1 hrs 5 mins (Incl. 30mins Rest)
Cook:  30 mins
Makes:  3 pizzas
Serves:  4
Average: 4.3 (3 votes)
Difficulty:
Cuisine:
Saved:
Italian
70
Recipe by: Breville
Made using the Smart Oven™ Pro. Create the crispiness of a brick oven without the bricks.
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Pizza Siciliana
Ingredients:
Pizza Siciliana
Basic Pizza Dough
Method:
Pizza Siciliana
  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:
  • 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
  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:
  • Freeze for up to 8 weeks, double wrapped in plastic wrap
Recipe by Daniele Carcangiu
Daniele Carcangiu pizza chef

Born in the north of Italy, Daniele trained at the Italian Cooking School "I.R.F.O.P" Arta Terme (Italy). His love of cooking started as he grew up with his mum and she was a nurse, working long hours. He started early as a child to cook and experiment alone at home.

He chose to be a Chef as it gives him lots of satisfaction and you can be creative at the same time. He pictures the dish like a white canvas where you can express yourself and feed people at the same times. "Every time that a customer leaves happy, I feel gratified. I'm inspired by all things that combine wonderful flavours with fresh, quality produce."

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