Mexican style Sicilian pizza is something that only exists in Fresno. It combines the traditional style of Sicilian crust with the familiar Mexican ingredients. There are a thousand ways to make this pizza, those who make it will add or skip several ingredients, but this is a simple version of a famous dish:

Ingredients for dough:

4 ½ cups flour

2 tsp instant yeast

2 tsp salt

1 ¾ cups lukewarm water

Seasoning for sauce:

Oregano

Cumin

Ancho chili powder

Chili flakes 

Toppings:

1 tbs (drizzle) olive oil

1 cup enchilada sauce

3 cups grated mozzarella cheese

Hard cheese (Eg. Cojita, optional)

1 cup red pickled onions

Jalapeños

Esquites (this is a separate recipe entirely) 

For the dough: 

1. Sift flour and measure, sweep off any excess. Combine and knead all dough ingredients until soft, in the summer you may not need to use all the water.

2.Cover dough and let to rise for 1 hour.

3.Lightly coat bottom and edges of a half-sheet pan (18″ x 13″) with olive oil.

4.Transfer dough to pan, and gently stretch it towards the edges. When the dough starts to shrink back, let it sit uncovered, about 10 -15 minutes, then stretch again. The dough needs to fill the pan, so repeat the prior step 2-3 times until it does.

5.Let dough rise for 1 to 2 hours, until noticeably puffy. If refrigerating, dough will take longer to rise.

For the topping:

1.Towards the end of the dough’s rising time, preheat the oven to 450°F.

2.Bake the untopped pizza crust for 10 to 12 minutes, until it’s barely beginning to brown.

3.Remove the pizza from the oven, and top it with the seasoning, jalapeños, onions, esquites, cheese, and enchilada sauce.

4.Return the pizza to the oven for about 15 to 20 minutes, until the edges are golden brown and the sauce is bubbling.

5.Remove the pizza from the oven, and let it rest for about 10 minutes before serving.

6.When ready to serve, sprinkle the pizza with fresh cilantro, and drizzle with dipping oil.