Search My Blog!!

Tuesday, June 22, 2010

Sicilian Style Pizza

Of all of the pizzas I've made since I first tried my own, this one is by far my favorite.  I don't always post the pizza recipes because I've never really measured things as I went.  I'd spread some sauce, add some cheese, cut up some veggies, sprinkle some seasoning... But, my food blog tends to give exact measurements, so if I am going to post a recipe, I need to post the measurements.  I kind of feel like pizza is more of a personable thing though.  While one may love pineapple on their pizza, one may not.  So, I love having the ability to adapt the recipe to your preference.

This recipe was too good not to add.  I found it on the back of a Sargento Bistro Blends package.  I had some pizza dough in the freezer from the last time I'd made fresh dough, so I decided to use it instead of making fresh stuff.  I mixed up a pepperoni pizza for Ron, then got to mine.  I didn't use the exact measurements from the Sargento recipe, but I'm including the suggested measurements below.  Mine had about 1/2 the cheese, 2x as many olives and 2x as many peppers.  Yum!  It was seriously awesome.
Sicilian Style Pizza
adapted from Sargento Bistro Blends
  • 1 (12-inch) prepared pizza crust (or use fresh pizza dough)
  • 1/3 cup pizza sauce
  • 1-3/4 cups (7 oz) Sargento Bistro Blends Shredded Mozzerella Cheese with Sun-Dried Tomatoes & Basil, divided
  • 1/2 cup bottled roasted red pepper strips
  • 1/3 cup sliced kalamata olives
  • 1/3 tsp. crushed red pepper flakes
  1. Place pizza crust on a baking sheet.  (If using fresh dough, roll out dough and prepare as if using pizza stone or baking sheet.)
  2. Top dough with pizza sauce, 1 cup cheese, pepper strips and olives.  
  3. Sprinkle remaining 3/4 cup cheese and pepper flakes over pizza.
  4. Bake in a preheated 450 degree oven, 8-10 minutes or until golden brown and cheese is melted.

No comments:

Post a Comment