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Sicilian Ricotta Stuffed 2-Layer Sufficiante' 7 Topping Pizza
90 min 754 kcal per serving Advanced
Ingredients
4 Servings
- Authentic Sicilian Deep Dish Crust400 g
- Ricotta 4 Cheese Filling250 g
- Fresh Garlic Cloves3 cloves
- French Pastry Top Crust150 g
- Tangy Authentic Sicilian Pizzatta Sauce120 g
- Black Olives40 g
- Red Onions60 g
- Spicy Italian Sausage80 g
- Deli Thin Pepperoni40 g
- Extra Virgin Olive Oil15 ml
- Pancetta30 g
- Mushrooms60 g
- Green Peppers60 g
Instructions
- 1
Preheat your oven to 220°C (428°F).
- 2
Lightly oil a deep pizza pan with 5ml of the extra virgin olive oil.
- 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
In a bowl, mix the 250g ricotta 4 cheese filling with 2 minced garlic cloves for extra flavor.
- 5
Spread the ricotta mixture evenly over the crust, leaving a 2cm border around the edge.
- 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
Brush the top crust lightly with 5ml olive oil and prick a few holes for steam to escape.
- 8
Bake the stuffed crust in the oven for 15 minutes until lightly golden.
- 9
Remove from oven and spread the 120g pizzatta sauce evenly over the top crust.
