Sicilian Ricotta Stuffed 2-Layer Sufficiante' 7 Topping Pizza

Instructions

1. 1

   Preheat your oven to 220°C (428°F).

2. 2

   Lightly oil a deep pizza pan with 5ml of the extra virgin olive oil.

3. 3

   Press the 400g Sicilian deep dish crust dough evenly into the pan, making sure to push up the sides to form a deep base.

4. 4

   In a bowl, mix the 250g ricotta 4 cheese filling with 2 minced garlic cloves for extra flavor.

5. 5

   Spread the ricotta mixture evenly over the crust, leaving a 2cm border around the edge.

6. 6

   Carefully place the 150g French pastry top crust over the ricotta layer, sealing the edges with the deep dish crust to enclose the filling.

7. 7

   Brush the top crust lightly with 5ml olive oil and prick a few holes for steam to escape.

8. 8

   Bake the stuffed crust in the oven for 15 minutes until lightly golden.

9. 9

   Remove from oven and spread the 120g pizzatta sauce evenly over the top crust.

10. 10

    Evenly distribute the black olives, red onions, spicy Italian sausage (pre-cooked and sliced), pepperoni, pancetta (diced and lightly crisped), mushrooms (sliced), and green peppers (sliced) over the sauce.

11. 11

    Sprinkle the remaining minced garlic clove over the toppings.

12. 12

    Drizzle the last 5ml of olive oil over the pizza.

13. 13

    Return the pizza to the oven and bake for another 15-18 minutes, or until the toppings are cooked and the crust is golden brown.

14. 14

    Remove from oven, let rest for 5 minutes, then slice and serve hot.