I test this Sicilian Pizza Bread every holiday season and it reliably becomes the first thing to disappear from the table. It’s thick, saucy, and built for sharing — a great companion to big trays of pasta or lasagna. If you’re thinking about a holiday menu, pairing it with something like Christmas Eve Lasagna makes for a crowd-pleasing combo.
Why Make This Recipe
- Big, bold flavors: a thick, focaccia-like crust topped with bright tomato sauce and melty cheese delivers maximum flavor in every bite.
- Feeds a crowd easily: a single pan serves 6–8, so it’s perfect for New Year’s Eve grazing or potlucks.
- Make-ahead friendly: you can assemble or par-bake it in advance and finish it just before serving. I often prepare the dough the night before to save stress on the day.
- Versatile pairing: serves as a side, appetizer, or casual main — great with salads, roasted veggies, or cured meats. Try it alongside an acid-forward side like this balsamic potato salad for a balanced plate.
- Comfort with texture: the crisp edges and tender, airy crumb make it more interesting than plain bread.
Recipe Overview
- Prep time: 30–45 minutes active (plus 1–2 hours dough rise or overnight in fridge)
- Cook time: 18–25 minutes (bake at 425°F / 220°C)
- Total time: ~2 hours (or overnight plan)
- Servings: 6–8 as a side
- Difficulty: Easy–Medium (basic yeast handling)
- Method: Rise a yeasted dough, stretch into a rimmed sheet or cast-iron, top with sauce and cheese, then bake until golden and bubbly.
My Experience Making This Recipe
In testing, the biggest breakthrough was par-baking the crust for 6–8 minutes before topping to avoid a soggy middle. I also learned that using a combination of shredded mozzarella and a bit of Pecorino gives more depth than mozzarella alone. A hot oven (425°F) is key to a good rise and crisp bottom.
How to Make Sicilian Pizza Bread
You’ll mix and proof a yeasted dough, press it into a well-oiled rimmed sheet pan or a 12" cast-iron skillet, dimple the surface, and let it rise until pillowy. Spoon a chunky tomato sauce over the risen dough, scatter cheese and any toppings, then bake at 425°F for about 18–25 minutes until the edges are golden and the cheese is bubbling. Expect a focaccia-like interior with a crisp, chewy edge.
Expert Tips for Success
- Use high-protein bread flour (or a 50/50 mix with all-purpose) for the best chew and structure.
- Oil the pan generously (2–3 tbsp) and let the dough rest in the pan to encourage a crisp underside. I prefer a light olive oil for flavor.
- Par-bake the crust 6–8 minutes at 425°F before adding sauce to prevent sogginess, especially if your sauce is watery.
- Grate your own mozzarella or use low-moisture shredded cheese; blot watery fresh mozzarella on paper towels if using it.
- For an extra-crisp bottom, place the pan on a preheated baking stone or lower oven rack for the last 5 minutes.
In testing this recipe, I followed the spirit of a classic Sicilian sfincione, and leaning on these techniques produced consistent results. For a contrasting side, I often serve it next to maple-glazed carrots to balance the savory richness.
How to Serve Sicilian Pizza Bread
- Cut into squares and serve family-style on a wooden board with tongs for easy self-serve.
- Offer bright accompaniments like a crisp cucumber Caesar — the acidity cuts through the richness nicely: Cucumber Caesar Salad.
- Pair with sliced cured meats and olives for an antipasto-style spread at a New Year’s Eve party.
- For presentation, finish with a drizzle of good olive oil and a scatter of chopped parsley or oregano just before serving.
Storage and Reheating Guide
- Refrigerator: Store cooled, cut pieces in an airtight container or wrapped in foil for 3–4 days.
- Freezing: Wrap individual squares tightly in plastic wrap and aluminum foil, or use a freezer bag; freeze up to 2 months. Thaw overnight in the refrigerator.
- Reheating (oven): Reheat at 350°F (175°C) on a baking sheet for 8–12 minutes for a crisp edge. For larger pieces, cover loosely with foil for 5 minutes then uncover to finish crisping.
- Reheating (air fryer/toaster oven): 320°F for 4–6 minutes works well for single portions and preserves crispness. Avoid microwaving if you want to keep the crust crisp; microwave only for a quick warm-up (15–30 seconds).
Recipe Variations
- Gluten-free: Use a tested 1:1 gluten-free flour blend plus 1 tsp xanthan gum if not included; expect a denser crumb and adjust hydration slightly.
- Dairy-free: Use a plant-based shredded mozzarella or omit cheese and finish with a sprinkle of nutritional yeast for savory umami.
- Herb & garlic focaccia twist: Mix 1–2 tsp minced garlic and 1 tbsp chopped rosemary into the dough or brush the finished bread with garlic-infused oil.
- Sausage & onion topping: Brown Italian sausage and caramelize onions, drain excess fat, then scatter over the par-baked crust before adding cheese.
If you want a smokier, richer accent try finishing with a small handful of grated Pecorino Romano blended into the mozzarella.
Nutritional Highlights
- Good source of energy: provides carbohydrates for a crowd-pleasing side.
- Protein from cheese and optional meaty toppings contributes to satiety.
- Allergen info: contains gluten (wheat) and dairy; can be adapted for gluten-free and dairy-free diets as noted.
- Portion guidance: aim for 2–3 squares per adult when served alongside other mains and sides.
Troubleshooting Common Issues
- Soggy middle: Ensure you par-bake the crust 6–8 minutes and use a slightly thicker, less watery sauce. Blot fresh mozzarella before topping.
- Dense/flat crust: Under-proofed dough or too-cool oven. Let the dough double in size and bake at least 425°F to get proper oven spring.
- Burnt edges but raw center: Dough spread too thick in the pan or oven rack too low. Use a rimmed sheet pan or cast-iron skillet and bake on the middle rack; reduce oven temperature 25°F if edges brown too quickly.
Frequently Asked Questions
Q: Can I make the dough ahead and bake the next day?
A: Yes. After the first rise, cover the dough in the pan and refrigerate overnight. Bring to room temperature for 30–45 minutes before adding toppings and baking. This cold fermentation improves flavor.
Q: What’s the best pan for authentic texture?
A: A rimmed quarter-sheet pan (13×18") or a well-seasoned 12" cast-iron skillet works best. The rimmed pan gives the classic rectangular shape; cast iron delivers excellent bottom browning.
Q: How thick should I spread the dough?
A: Aim for about 1/2"–3/4" thickness after final rise. Thicker dough needs a slightly longer bake; thinner dough will crisp faster. Dimples in the dough help keep the crumb airy and prevent large bubbles.
Q: Can I use jarred pizza sauce?
A: Yes, but choose a thicker, low-moisture sauce or reduce a thinner sauce in a saucepan for 5–8 minutes to prevent excess moisture. A chunky crushed tomato sauce seasoned with oregano, garlic, and a pinch of sugar works beautifully.
Conclusion
If you’d like a traditional reference for Sicilian-style New Year’s pizza to compare techniques and presentation, check this traditional Pizza Sfincione recipe.
Sicilian Pizza Bread
- Total Time: 120 minutes
- Yield: 6-8 servings
- Diet: Vegetarian
Description
A thick and saucy pizza bread perfect for sharing, with bold flavors and a crisp, airy crumb.
Ingredients
- 4 cups high-protein bread flour
- 1 1/2 cups warm water
- 1 packet (2 1/4 tsp) active dry yeast
- 2 tbsp olive oil (plus more for greasing)
- 1 tsp salt
- 1 tsp sugar
- 1 1/2 cups chunky tomato sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Pecorino Romano cheese (optional)
- Fresh herbs (e.g., parsley or oregano, for garnish)
Instructions
- In a bowl, dissolve the sugar in warm water and sprinkle in yeast. Let sit for 5 minutes until foamy.
- Add bread flour, salt, and olive oil to the yeast mixture and mix until a dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise for 1 to 2 hours or until doubled in size.
- Preheat the oven to 425°F (220°C).
- Press the dough into a well-oiled rimmed sheet pan or a 12-inch cast-iron skillet, dimpling the surface.
- Let it rise again until pillowy, about 30 minutes.
- Spoon the chunky tomato sauce over the risen dough, scatter cheese, and any desired toppings.
- Bake for 18 to 25 minutes until the edges are golden and the cheese is bubbling.
- Allow to cool slightly, garnish with fresh herbs, cut into squares, and serve warm.
Notes
For the best texture, par-bake the crust for 6-8 minutes before adding toppings. Use high-protein flour for better chew and structure.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian