SICILIAN PIZZA
Provided by Food Network Kitchen
Categories main-dish
Time 2h40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Make the dough: Whisk the flour, sugar, salt and the yeast in a medium bowl. Pour the warm water into a large bowl, then add the flour mixture and stir until combined. Stir in 2 tablespoons olive oil to make a very sticky dough. Turn out onto a lightly floured surface and knead, dusting with more flour as needed, until the dough comes together and no longer sticks to your fingers, about 2 minutes. Transfer to a lightly oiled large bowl and turn to coat. Tightly cover with plastic wrap and refrigerate overnight.
- Coat an 11-by-17-inch rimmed baking sheet with 3 tablespoons olive oil. Add the dough and stretch it to fit the baking sheet. Brush with the remaining 1 tablespoon olive oil. Loosely cover with plastic wrap and let rise at room temperature until puffy, about 2 hours.
- Meanwhile, position a rack in the upper third of the oven and preheat to 450 degrees F. Make the sauce: Combine the tomatoes and their juices and the salt in a medium bowl and crush well with your hands or a potato masher. Uncover the dough and sprinkle with salt. Gently place the baking sheet in the oven (the dough might deflate if it is knocked). Bake until golden, about 20 minutes. Remove the crust from the oven, top with the sliced mozzarella and cover with 2 cups of the crushed tomatoes. Bake until the cheese is bubbling through the sauce and starts browning, 15 to 20 more minutes.
- Let the pizza stand 10 minutes, then remove from the pan using a spatula and transfer to a cutting board. Let cool 1 to 2 minutes before slicing.
EGGPLANT CAPONATA (SICILIAN VERSION)
Delicious relish or appetizer that can be served hot or cold! Serve with toasted crusty bread.
Provided by rocks_67
Categories Appetizers and Snacks Antipasto Recipes
Time 1h34m
Yield 16
Number Of Ingredients 16
Steps:
- Toss eggplant with salt and place in a colander set over a bowl. Let sit, about 30 minutes. Rinse and pat dry.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add celery; cook, stirring often, until softened, about 4 minutes. Add onion and garlic; cook and stir until onion is soft and lightly golden, about 5 minutes. Transfer mixture to a bowl using a slotted spoon.
- Heat remaining 2 tablespoons olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned, 5 to 7 minutes. Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Bring to a boil; reduce heat to low and simmer uncovered until caponata is thickened, about 15 minutes.
- Season caponata with vinegar, sugar, salt, and black pepper. Transfer to a serving bowl and garnish with parsley.
Nutrition Facts : Calories 54.3 calories, Carbohydrate 4.9 g, Fat 3.9 g, Fiber 1.9 g, Protein 0.9 g, SaturatedFat 0.5 g, Sodium 297 mg, Sugar 2.2 g
SICILIAN DEEP DISH EGGPLANT (AUBERGINE) PIZZA
There is a lot of flavor in this delicious pizza, and since the recipe was found in Cooking Light Annual Recipes for 1999, it's not loaded with fat. I'm sure you could add some of your favorite pizza toppings, like pepperoni, red pepper flakes, olives, etc. to make even better.
Provided by Geema
Categories Savory Pies
Time 2h30m
Yield 2 pizzas
Number Of Ingredients 19
Steps:
- Dissolve sugar and yeast in warm water in a bowl; let stand 5 minutes.
- Lightly spoon 2 3/4 cups flour into dry measuring cups, and level with a knife.
- Add flour, oil and salt to yeast mixture, stirring to form a soft dough.
- Turn dough out onto a lightly floured surface.
- Knead until smooth and elastic (about 5 minutes).
- Add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
- Place dough in a large bowl coated with cooking spray, turning to coat top.
- Cover and let rise in a warm place free from drafts, 1 hour or until doubled in bulk.
- Punch dough down; divide dough in half.
- Roll each half of dough into a 11 inch circle on a lightly floured surface.
- Place the prepared pizza dough into 2 9-inch cake pans that are lightly greased and sprinkled with cornmeal.
- Press dough up the sides of the pan.
- Cover and let rise until puffy-- about 30 minutes.
- Preheat oven to 375°F.
- Combine eggplant and next 3 ingredients.
- Place eggplant mixture on a jelly roll pan, spreading evenly.
- Bake at 375°F for 30 minutes, or until tender.
- Remove eggplant from oven and increase oven temperature to 400°F.
- Combine eggplant mixture, artichokes and next 6 ingredients, dividing it equally between the pizza crusts.
- Top with cheese.
- Bake at 400°F for 30 minutes or until crusts are lightly browned.
Nutrition Facts : Calories 1346, Fat 43.9, SaturatedFat 17.4, Cholesterol 88.5, Sodium 2418.9, Carbohydrate 188.8, Fiber 19, Sugar 18.6, Protein 51.5
SICILIAN AUBERGINE, PINE NUT & RAISIN FUSILLI
Sicilians love aubergines cooked every which way. Try them in this summery pasta dish
Provided by Thomasina Miers
Categories Dinner, Main course, Pasta
Time 55m
Number Of Ingredients 15
Steps:
- In a heavy based pan, heat ½ tbsp of oil and gently cook the onion, garlic and chilli until soft with half the oregano.
- Meanwhile, heat 3-4 tbsp of oil in another frying pan and start browning the aubergines. Once cooked, add to the onion mixture. Fry the raisins in another ½ tbsp oil and, when they have puffed up, add to the aubergine mix. Add the tomatoes, purée and rest of the oregano. Cook on a medium heat for 15-20 mins so all the flavours come together.
- Finally add the capers and the vinegar and leave on a low heat while you cook the pasta in plenty of boiling, salted water. If the mixture becomes very thick add 100ml of water. Toss the pasta through the aubergine sauce and sprinkle with fresh mint and the pine nuts. Let everyone grate over their own cheese.
Nutrition Facts : Calories 636 calories, Fat 23 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 96 grams carbohydrates, Sugar 21 grams sugar, Fiber 9 grams fiber, Protein 18 grams protein, Sodium 0.56 milligram of sodium
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