Cheater's Sicilian-Style Pizza with Jalapeños and Honey
Cheater’s Sicilian-Style Pizza with Jalapeños and Honey
Photo: Liz Andrew/Styling: Erin McDowell

Never had Sicilian-style pizza before? The first thing you’ll notice is that it’s thick and square. The second thing? It’s surprisingly easy to pull off in your home kitchen, thanks to our recipe for cheater’s Sicilian-style pizza with jalapeños and honey. The secret lies in the crust.

Our pie starts with a focaccia that’s baked in an oiled sheet tray so the bottom of the crust gets crisp—like it’s fried—while the inside stays chewy. It’s topped off with layers of red sauce, mozzarella, Pecorino Romano and high-quality pepperoni that curls into little cups when you bake it. Can we get an amen?

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8 servings

1 tablespoon extra-virgin olive oil

1 large (9-by-13-inch) focaccia

2 cups marinara sauce, divided

12 ounces mozzarella cheese, sliced

1 teaspoon dried oregano

¾ teaspoon crushed red-pepper flakes

8 ounces natural-casing pepperoni, sliced

¼ cup sliced pickled jalapeños

4 ounces grated Pecorino Romano cheese, divided

2 tablespoons honey

1. Preheat the oven to 500°F. Grease a baking sheet with the olive oil and then place the focaccia on it.

2. Scoop ½ cup of the marinara sauce on top of the focaccia and spread it into an even layer, leaving ½ inch uncovered at the edges.

3. Shingle the mozzarella in an even layer across the focaccia. Scoop the remaining marinara sauce on top and spread into an even layer, fully covering the cheese. Sprinkle the oregano and red-pepper flakes over the sauce.

4. Arrange the pepperoni and jalapeño slices all over the pizza. Sprinkle 2 ounces of the Pecorino Romano evenly over the surface.

5. Bake the pizza until the sauce is bubbly and the crust and pepperoni start to brown, 8 to 10 minutes. Let cool for 10 minutes before sprinkling with the remaining cheese, drizzling with honey, slicing and serving.

421 calories

30g fat

15g carbs

22g protein

9g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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