Anyone who’s had it up to here with the greasy sameness of by-the-slice pies needs to head to Sicilia Pizza & Kitchen before saying “ciao” to pizza.
Sicilia offers pizza by the slice for lunch and dinner—as late as 3 a.m. on Fridays and Saturdays—as well as calzones, hot subs and a huge menu of adventurous specialty pizzas. Everything that sets Sicilia apart from other pizza joints—the soft, chewy crust; intriguing topping combinations; the raved-about white sauce—can be traced to owner Amrol Hararah’s exacting standards. “I’m so picky,” he says with a laugh.
That pickiness includes Hararah making all sauces and dough himself. He’s in the Sicilia kitchen noon and night, taking a mid-afternoon siesta break, but then returning to the restaurant to ensure every step of the pizza-making process is up to his standards.
Hararah won’t divulge the secret to his dough—it’s a “grandma recipe”—but he does say that the difference might be in the local flour (the specifics are also a secret). Every other ingredient is from a local producer, as well, and everything is fresh; there’s no freezer in the Sicilia kitchen.
The creamy white sauce—a lighter, yogurt-based variation on Alfredo-style sauces—is a must-try. Hararah first whipped up the sauce for a friend whose stomach was troubled by the acidity of tomato sauces. The sauce has now found its way onto a number of Sicilia’s pies, including the Spinach & Tomato (pictured above), available daily by the slice, and the popular Mediterranean—a spicy, delicious mélange of white sauce, hot sauce, chicken, artichoke hearts, feta cheese, green olives, jalapeños, spinach and tomatoes.
Hararah had a restaurant in Manhattan before bringing his recipes to Salt Lake City 15 years ago, and he’s recently moved again, to a spot just west of Main Street, precipitated by Hararah’s desire to be “closer to the action.” Along with the move came a few upgrades that should delight Sicilia regulars, including a larger, brighter space and a full liquor license.
SICILIA PIZZA & KITCHEN
35 W. 300 South