Double Crust Ricotta & Meat Sicilian Pizza

Instructions

1. 1

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

2. 2

   Roll out the 400g Sicilian deep dish crust and press it into a greased deep pizza pan, making sure it covers the bottom and sides evenly.

3. 3

   In a skillet, heat 15ml extra virgin olive oil over medium heat. Add 3 minced garlic cloves, 60g sliced red onions, 80g crumbled spicy Italian sausage, 40g sliced pepperoni, and 30g diced pancetta. Sauté for 5-6 minutes until the meats are browned and onions are soft. Remove from heat and let cool slightly.

4. 4

   Spread 120g of tangy Sicilian pizzatta sauce evenly over the crust base.

5. 5

   Dollop and gently spread 250g ricotta 4 cheese filling over the sauce.

6. 6

   Evenly distribute the sautéed meat and onion mixture over the ricotta layer.

7. 7

   Sprinkle 40g sliced black olives on top of the meat mixture.

8. 8

   Roll out the 150g French pastry top crust and carefully lay it over the filled pizza, pinching the edges to seal with the bottom crust.

9. 9

   Cut a few small slits in the top crust to allow steam to escape.

10. 10

    Brush the top crust lightly with a bit of olive oil for a golden finish.

11. 11

    Bake in the preheated oven for 25-30 minutes, or until the top crust is golden brown and the filling is bubbling.

12. 12

    Remove from oven and let rest for 10 minutes before slicing and serving. Enjoy your Double Crust Ricotta & Meat Sicilian Pizza!