Tupper Lake, November 6, 2012 by Jeff Boucher

Saturday, March 12, 2011

Upside Down Sicilian Pie...

If you like Sicilian pizza, and have had Tomato pie and Upside Down pie then I think you'll like this pizza pie I made last week.
It's a hybrid to be sure.
Make the dough following the recipe-it's so easy.

I mix all the ingredients in the stand mixer. Then you simply put it on the greased baking sheet, and let it grow and spread on it's own.
Once it's doubled, you very gently spread to the corners.

And it looks like this. At this point you throw it in the oven for 5 minutes or so at max temp. which is 525 degrees in mine.

Then, I seasoned the dough (Evoo, dry basil, garlic, oregano, crushed red peppers, and salt and pepper to taste.

I then put parm and shredded mozz on top of the par-baked seasoned dough.
On top of that I put my sauce, and then back into the oven @525 until the bottom is browned up, along with the edges.

And there she sits invitingly.

Bottom shot.


Yes, yes!

This is very good pie, as a matter of fact, I'm going to make another today!

Eat well my friends!


  1. You are getting dangerously good at this stuff, amigo - one question, where is your olive oil?

  2. Aw, you busted me Doc- It went on the dough after the par-bake and before the seasonings!