Sourdough Spicy Sicilian Pizza
For the spicy heat lovers amongst us, our spicy Sicilian pizza gets a double hit of heat through a combination of fresh green chilli peppers and pickled red Roquito peppers. Of course, if you don’t wish to blow your mind (and suffer the consequences the next morning!) then the deseed the green chilli to reduce the amount of heat.
The cooked pepperoni compliments the chilli peppers really well and is a fantastically classic pizza topping combination.
This pizza is surprisingly easy and fast to put together so is well worth a try on evenings when you’re struggling for both time and something to cook quickly.
This recipe works perfectly well with our original pizza dough balls too, we just think the additional earthiness of sourdough goes really well with the chilli peppers.
- 1 Great Balls of Flour sourdough pizza ball
- Flour and semolina mix
- 65g Great Balls of Flour Pizza Tomato Sauce
- 1 red onion, thinly sliced.
- 1/2 red pepper, sliced.
- 1/2 yellow pepper, sliced.
- 1 fresh green chilli, chopped
- 70g Julienne Fior di Mozzarella
- 40g pepperoni or premium pepperoni
- 15 – 20g Roquito pepper
Ensure you have prepared your Great Balls of Flour pizza dough ball so it is rested and has got up to temperature. This will make it really easy to press and stretch your dough ball into the pizza base.
Fire up your pizza oven, or home oven to it’s maximum setting (250ºC), waiting until your stone or steel has had sufficient time to get to temperature. Remove your Great Balls of Flour Pizza Tomato Sauce from your fridge and allow to warm for 45 minutes before building your pizza.
Sprinkle your work surface with flour and semolina mix and roll your dough ball lightly covering it all over to ensure it doesn’t stick to the surface. Spread and stretch like in this video
Springkle your pizza peel or parchment paper with flour and semolina mix. Transfer to your pizza peel, or parchment paper if cooking in a home oven. Remember to shuffle the pizza base a couple of times throughout the building process to ensure your base doesn’t stick to the peel/parchment paper.
Spread your tomato sauce onto the pizza base then moving quickly add your red onion, peppers and green chillis. Next add your mozzarella and the Roquito peppers finally add the pepperoni.
Cook as per the guide for your preferred pizza cooking method. Remember to rotate frequently if using an Ooni or similar style of oven or rotate after 3 minutes if using a home oven. Check our how to video tutorials for help and guides on getting the best from cooking in your oven.
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