Créé avec l’IA
Double Crust Ricotta & Meat Sicilian Pizza
85 min 739 kcal par portion Avancé
Ingrédients
4 Portions
- 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
Instructions
- 1
Preheat your oven to 220°C (428°F).
- 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
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
Spread 120g of tangy Sicilian pizzatta sauce evenly over the crust base.
- 5
Dollop and gently spread 250g ricotta 4 cheese filling over the sauce.
- 6
Evenly distribute the sautéed meat and onion mixture over the ricotta layer.
- 7
Sprinkle 40g sliced black olives on top of the meat mixture.
- 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.
