Sicilian Style Pizza

Sicilian Style Pizza

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Recipe by Course: Main


Prep time


Cooking time


Rising Time


Total time




  • The Dough
  • 2 cups spelt flour

  • 2 cups kamut flour (plus extra for dusting)

  • 2 1/4 teaspoons yeast

  • 10 ounces warm water

  • 1/2 teaspoon pink Himalayan salt

  • The Sauce
  • 2 Tablespoons olive oil

  • 2 pounds fresh tomatoes, quartered

  • Pink Himalayan salt u0026 pepper to taste

  • 1 teaspoon dried Italian spices

  • 1-2 cloves garlic

  • Suggested Toppings
  • Bell peppers, onions, asparagus, zucchini, eggplant ~ need to be roasted ahead of time

  • Fresh tomatoes, spinach, olives, artichokes ~ can be topped raw

  • Fresh mozzarella and Pecorino Romano


  • The Dough
  • Mix together flours, yeast, water and salt in a bowl or in a mixer
  • When well mixed into a dough ball, cover with warm towels and let stand 2 hours
  • Add 1/4-1/2 cup more flour (check consistency) and mix again
  • Let stand 30 minutes
  • Roll into 4-5 balls
  • These balls of dough can be wrapped in plastic food wrap, put in a zipper bag and frozen
  • To thaw, place in the oven with oven light on only – this makes dough warm and easy to roll out…Goodbye Pillsbury!
  • The Sauce
  • While the dough is rising, cover the bottom of a sauce pan with olive oil
  • Add tomatoes, salt u0026 pepper, garlic, dried spices and fresh basil
  • Allow sauce to reduce to desired thickness (at least 30 to 40 minutes) *This too can be frozen in 1 cup portions for future use
  • When rolling out the dough, use flour to dust the surface and rub into both sides of the dough
  • Place onto a cutting board
  • Set your grill to about 450 degrees
  • Prepare all your toppings and have them ready beside the grill
  • Brush the dough with olive oil and put it directly on the grill, about 4-5 minutes
  • The crust may bubble in a few areas, just press gently on it to break them
  • Remove from grill and top the cooked side
  • Reduce heat
  • Slide the pizza back onto the grill and close the lid to complete the cooking and melt the cheese (approximately 4-5 more minutes)
  • Remove and top with fresh basil u0026 Pecorino Romano cheese
  • Cut with a pizza cutter, and serve


  • Be sure the grill master gets a piece, it goes fast

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Posted on

August 14, 2014