Sicilian Pizza With Saffron

Sicilian pizza with Saffron

Sicilian pizza with a dash of Saffron!

Enjoy the flavours of Sicily from the comfort of your home kitchen with this ode to La Dolce Vita! The sweet life. Italian herbs are incredibly adaptable and this blend is no exception, boost meat, seafood, pizza or pasta with our superb Saffron and Italian herb blend and savour the sweet life.


• Premium Persian Saffron
• Ideal for pizza, pasta, seafood and meat
• Easy to open re-sealable pouch also keeps the spice blend fresh


Recipe Sicilian pizza with Saffron

In Sicily, the pizza is rectangular, spongey and delicious and is called ‘sfincione’ -  here’s a simple version to make at home.

Dough 

  • 20 grams of yeast
  • 500 grams of soft wheat flour 500 grams of durum wheat flour
  • 500 ml of warm water
  • 25 grams of salt
  • 50 grams of olive oil
Toppings
  • 4 tablespoons pasta or pizza sauce
  • 2 onions, chopped
  • 30 grams anchovies, drained
  • 250 grams of your favourite hard cheese
  • 100 grams of Pecorino Romano cheese
  • Cooking oil of choice
  • 1 - 2 tablespoons of Taste of Sicily + Saffron spice blend
  • Fresh oregano to top
  • (Optional : high quality salami)

To make the dough, dissolve the yeast in the warm water and leave to activate for at least ten minutes. Once you see foam on the yeast add the flour, salt and oil one at a time. Knead well, and leave in a warm but not hot spot in your kitchen, covered with a damp cloth for a couple of hours.


Once the dough has doubled in size preheat the oven to 180°C. Roll out the dough and lightly coat the inside of the tray with oil to stop the dough from sticking. Place the dough in the tray and stretch to fit, gently place little finger marks across the dough.

Spread the pasta or pizza sauce across the dough, then the first cheese, spread the anchovies evenly, sprinkle a Taste of Sicily + Saffron spice blend, and finally, top with the second cheese. (add salami at this stage)


Bake in the oven for around 25 - 30 minutes, until the cheese is bubbly and the crust has a golden tinge. Slice into generous squares and top each square with fresh basil and a slug of extra virgin olive oil.


Serve with a glass of Italian varietal wine, many Australian wine producers have embraced these types of wine in the last ten years, so it’s easy to find a nice local drop to enjoy with your slice!

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