Sicilian Pizzolo Pizza Recipe

Recipe by Paggi Pazzo

Sicilian Pizzolo Pizza Recipe
Published: March 3rd, 2012

Prep time: 40 min
Cook time: 20 min
Total time: 1 hour
Yield: 8 slices
Calories per serving: 507
Fat per serving: 16.9g

Ingredients

• 6 ounces crushed tomatoes (San Marzano)
• 4 ounces fresh mozzarella
• 4 ounces caciocavallo
• 3 tablespoons Reggiano Parmigiano
• 3 cloves garlic
• 4 tablespoons olive oil
• 2 teaspoons oregano
• 16 ounces fresh dough
• 2 handfuls of flour
• teaspoon salt and pepper
• 6 extra thin slices of pancetta
• 4 thin slices of prosciutto di Parma
• 2 small white or porcini mushrooms
• 3/4 cup fresh arugula
• 1/4 cup Sicilian olives

Cooking Directions

1. In order to make the sauce, add oil to pan at medium heat for 2 minutes.
2. Add garlic and cook for 3 minutes before adding crushed tomatoes, salt and pepper, then let cook for 30 minutes at low heat
3. Preheat oven to 420 degrees
4. While sauce is slowly cooking, add flour to top and bottom of dough and then cut dough in half (store bought or homemade dough)
5. Begin to poke and stretch one half of dough slowly to flatten out, then take dough roller and spread dough out with edges slightly rolled to create a thick crust
6. Lightly brush pizza stone with olive oil and place dough on stone
7. Add sauce to pizza dough after sauce has cooked for 30 minutes with focus on center of dough and not around edges
8. Chop fresh mozzarella and caciocavallo into little chunks and use 1/2 to spread across pizza
9. Top with pancetta and prosciutto di Parma across pizza with meat close to edges (make sure pancetta is sliced extra thin as it will not cook as fast in a pizzolo as it would on a normal pizza). Then chop mushrooms and spread throughout pizza topped with fresh arugula
10. Add rest of fresh mozzarella and caciocavallo, then top with chopped Sicilian olives (remove pits)
11. Take other half of dough and a little bit more flour, and stretch and use dough roller to create thin dough layer and then lay on top of already made pizzolo pizza
12. Dress top dough lightly with olive oil and grated Reggiano Parmigiano then sprinkle with oregano
13. Cook for 20-25 minutes, until top crust is brown and golden
14. Take pizza out and let cool for 5 minutes before slicing
15. Slice middle center of pizza across with a thick bread knife or meat knife 2 inches and then chisel the rest to pizza edges with pizza cutter.
16. Ready to serve!