Ingredients:

1 recipe Sicilian pizza dough (see below)

2 tablespoons extra virgin olive oil, plus extra to glaze

7 ounces potatoes, peeled and finely diced

2 onions, finely chopped

1 teaspoon dried oregano

8 ounces fresh Italian sausage, peeled

1 teaspoon fennel seeds

2 tablespoons chopped fresh sage

4 ounces ricotta

Sea salt and freshly ground black pepper

 

Directions:

Place a testo, baking stone or a large, heavy baking sheet on the lower rack of the oven. Preheat the oven to 425 F for at least 30 minutes.

 

Heat the oil in a skillet and add the potatoes and onions. Cook for 5 to 10 minutes until the onion starts to color and the potato is soft. Stir in the oregano. Season, then transfer to a bowl to cool. Fry the sausage briefly in the same skillet, breaking it up with the back of a fork. Add the fennel seeds and sage and fry for a couple of minutes -- but not too long or the meat will toughen. Season well, then let cool.

 

Uncover the dough, knock out the air and divide into 2. Roll each piece into a thin, 12-inch circle directly onto baking parchment. Spread the potato and onion mixture onto one circle, leaving a 1/2-inch rim around the edge. Dot with the sausage and cheese. Season. Brush the edge with water and lay the remaining circle on top. Pinch and roll the edges to seal. Brush with a little olive oil. Make 2 slashes in the center of the pie, then slide onto the rimless baking sheet.

 

Working quickly, open the oven door and slide pizza and paper onto the hot baking stone or baking sheet. If you are brave, try to shoot the pizza into the oven so that it leaves the paper behind -- this takes practice!

 

Bake for 10 minutes, then carefully slide out the baking parchment. Bake the pizza for a further 25-30 minutes, or until the crust is puffed up and golden. Remove from the oven and brush with a little olive oil. Let stand for 5 minutes before serving. Eat hot, warm or cold.

 

Makes 1-double crust pizza

 

 

Sicilian Pizza Dough

 

Ingredients:

1/2 cake compressed yeast

Pinch of sugar

2/3 cup hand-hot water

2 cups fine Semolina flour

1/2 teaspoon fine sea salt

1 tablespoons olive oil

1 tablespoon freshly squeezed lemon juice

 

Directions:

In a medium bowl, cream the compressed yeast with the sugar and beat in the hand-hot water. Leave for 10 minutes until frothy.

 

Sift the flour and salt into a large bowl and make a well in the center. Pour in the yeast mixture, olive oil and lemon juice. Mix until the dough comes together. Add more water if necessary -- the dough should be very soft. Tip out onto a lightly floured surface, wash and dry your hands, then knead briskly for 10 minutes until smooth, shiny and elastic. It takes longer to knead this type of dough. Don’t add extra flour -- a wetter dough is better. If you feel the dough is sticky, flour your hands, not the dough. The dough should be quite soft. If it is really too soft, knead in a little more flour.

 

To test if the dough is ready, roll it into a fat sausage, take each end in either hand, lift the dough up, and stretch the dough outward, gently wiggling it up and down -- it should stretch out quite easily. If it doesn’t, it needs more kneading. Shape the dough into a neat ball. Put in an oiled bowl, cover with plastic wrap or a damp kitchen towel, and leave to rise in a warm, draft-free place until doubled in size -- about 11/2 hours.

 

Uncover the dough, punch out the air, then tip out onto a lightly floured work surface. Divide into 2 and shape into smooth balls. Put the balls well apart on baking parchment, cover loosely with plastic wrap, and let rise for 60-90 minutes. Use as desired. 

 

Makes 2 thin-crust pizzas