Photo courtesy of Kami Stafford
Sicillian Pizza

I obtained this recipe while I was in high school, from a second-generation Sicillian American. He gave it to me in conjunction with his recipe for Italian Bread.

Guna Involved
Guna - Depends on spices and toppings

If the pizza is made with average spices and dairy cheese, the guna is tamasic.
It becomes more tamasic with the addition of meat toppings.
If the pizza is made with the addition of hot spices, and uses hot foods as toppings, this makes it more rajavic. Again, mixing 2 of these gunas will produce the third, or satva.

  • 1 recipe Italian Bread
  • 1-2 lbs mozzarella or provolone cheese
  • A little vegetable oil - olive oil is best
  • 1 can stewed tomatoes, mixed with
    • 1 tbs oregano
    • 1 tbs basil
    • 1/2 - 2 tsp powdered garlic (or equivalent fresh)
    • 1 tbs Italian parsley (if available)

Toppings: You can put almost anything on a pizza! It's very much mix-or-match on pizza toppings, depending on what you have and what's available.
Ordinary Toppings
  • Onions
  • Mushrooms
  • Green bell peppers
  • Hot peppers
  • Pepperoni
  • Anchovies
  • Sausage
  • Hamburger
  • Canadian Bacon
Additionally, any sort of "exotic" ingredients can be put on a pizza. I will give a partial list, and you can put on whatever you would prefer.
  • Clams
  • Spinach
  • Broccoli
  • Cauliflower
  • Broccoflower
  • Chicken
  • Artichoke hearts
  • Pastrami
  • Salami
  • Ham
  • Pineapple
  • Crisp American bacon
  • Dried tomatoes
  • Lightly oil a square baking pan, or deep pizza pan with olive oil
  • Press Italian bread into pan, to a depth of approximately 1/2 inch.
  • Cover lightly with olive oil
  • Cover with tomato and spice sauce
  • Add garlic, oregano, and basil to sauce
  • Add the toppings of your choice
  • Cover with cheese
  • Sprinkle top with Parmesean or Romano cheese
  • Preheat oven to 375 F.
  • Bake for 30-40 minutes, until cheese is brown and bubbly.
  • Cool
  • Cut into squares, approximately 3-4 inches.
  • Serve on plates, with forks available
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Copyright 2006 by Elizabeth Harper
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