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Topping Tips for Sicilian Pizza

By Cook's Illustrated Published March 2015

Try these toppings on our Thick-Crust Sicilian-Style Pizza.

Our Thick-Crust Sicilian-Style Pizza (see related content) gets a topping of mozzarella and Parmesan cheeses, but if you want to embellish a bit, here are a few guidelines for how to handle different types of toppings.

HEARTY VEGETABLES: Aim for a maximum of 12 ounces spread out in a single layer. Vegetables such as onions, peppers, and mushrooms should be thinly sliced and lightly sautéed (or microwaved for a minute or two along with a little olive oil) until wilted before using.

DELICATE VEGETABLES AND HERBS: Leafy greens and herbs like spinach and basil are best placed beneath the cheese to protect them or added raw to the fully cooked pizza.

MEATS: Raw proteins (no more than 8 ounces per pizza) should be precooked and then drained to remove excess fat. We like to poach meats like sausage (broken up into 1/2-inch chunks) or ground beef for 4 to 5 minutes in a wide skillet along with 1/4 cup of water, which helps render the fat while keeping the meat moist. Cured meats such as pepperoni or salami can be placed directly on top of the cheese in a single layer.