Sicilian Pizza recipe

1 servings

4 cups all-purpose flour, divided

1 (.25 ounce) envelope active dry yeast

2 1/2 teaspoons salt, divided

1 1/2 cups warm water (100 to 110 degrees)

2 tablespoons vegetable oil

1 small onion, chopped

1 garlic clove, minced

2 tablespoons olive oil

1 (14.5 ounce) can diced tomatoes

1 (6 ounce) can tomato paste

1/2 teaspoon sugar

1 1/2 teaspoons dried basil

1 1/2 teaspoons dried oregano

1/2 teaspoon dried rosemary

1/8 teaspoon pepper

Toppings: chopped onion, green or red bell pepper rings, shredded mozzarella cheese, shredded Parmesan cheese, shredded fresh basil

Garnish: fresh rosemary sprigs

COMBINE 2 cups flour, yeast, and 1 1/2 teaspoons salt in a large mixing bowl; stir in 1 1/2 cups warm water and vegetable oil.

BEAT at low speed with an electric mixer for 1 to 2 minutes; beat at high speed 3 minutes.

Gradually stir in enough remaining flour to make dough stiff.

TURN dough out onto a well-floured surface, and knead until smooth and elastic (about 5 minutes).

Place in a well-greased bowl, turning to grease top.

COVER and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk.

PUNCH dough down, and press onto a lightly greased 12-inch round pizza pan or into a 15- x 10-inch jellyroll pan.

COVER and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk.

SAUTE onion and garlic in hot olive oil in a large skillet over medium-high heat until tender.

Add remaining 1 teaspoon salt, tomatoes, and next 6 ingredients.

BRING to a boil; cook, covered, over medium heat 10 minutes.

Spoon sauce over dough.

BAKE at 475 degrees for 20 minutes.

Sprinkle evenly with desired toppings; bake 10 to 15 more minutes.

Garnish, if desired.