+ Reply to Thread
Results 1 to 4 of 4

Thread: Scachatta Pizza/Cold Italian Pizza

  1. #1
    Join Date
    Jun 2006
    West Portsmouth, OH

    Default Scachatta Pizza/Cold Italian Pizza

    Does anyone have a recipe for Scachatta pizza. It has a thick breadlike crust with a meat sauce topping. Thanks

  2. #2
    Join Date
    Jun 2006
    Central NY


    Not tried and true. Schiaacciata can be sweet or savory. I've posted some savory recipe you could work with. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

    Gidi Schiacciata
    Source: As dictated by “Nannie” Ferlita
    Makes about 40 pieces


    2 frozen dough loaves (prepare the night before)
    4 cloves garlic (pressed)
    1 bunch of gidi (Swiss chard)
    Extra virgin olive oil
    Imported Romano cheese (grated)
    Pam (cooking spray)

    Defrost the frozen bread dough overnight in the refrigerator. (If the package contains more than two loaves separate before defrosting, but use original store bag to defrost the loaves, then wrap back with remaining frozen loaves.

    The following day use cooking spray (Pam) to coat two bread loaf pans. Place the dough upside down and spray with cooking spray. Cover with plastic wrap or cover with a towel then place in a cool oven or draft free area. Let rise until more than double in size.

    While the dough is rising begin preparing the gidi. Cut the stems off the Gidi (retain for other recipes) then wash until all the sand is removed. Be gentle to avoid bruising the leaves. Washing may require 3 to 4 wash cycles. The leaves must be completely dried before proceeding with the final steps.

    First use a salad spinner to remove excessive water. For the final drying prep a counter top with a large thick towel with paper towel covering the top. Arrange the gidi without overlapping leaves. Lay a second towel over the leaves and gently roll all towels and Gidi from a small end of the towel to remove additional water. Then unroll and remove the top towel and allow to air dry completely.

    Once the Gidi is dry cut off the remaining leaf stems. Par-boiling the cut up stems and mix with a Bisquick batter, garlic powder, onion powder, eggs, and a little milk to make a thick batter.batter to pan fry and drop into the sauce). Good Sicilians should never throw away good food!

    Just before dough finishes to rise, place Gidi on a cutting board and roll leaves and slice, then cut crossway. Set leaves in a large bowl. Mix a small amount of salt and pepper (or Season All). Start with a hand full of grated Romano cheese and add a small amount of olive oil to coat Gidi (use lightly).

    Once the dough is ready, use a jellyroll pan (10-1/2 x 15-1/2-inch) and coat with Crisco evenly on sides and bottom (do not use olive oil or cooking spray). Place one of the two loaves of dough in the pan and work to all edges until even thickness of dough is obtained.

    Place layers of the seasoned Gidi mixture on the dough and mount thick, but retain about 1 to 1-1/2-inch from edge of dough without mixture.

    Prepare the second loaf of dough. Prepare a counter area with plastic wrap and work loaf into a similar shape as the shape of the pan. Transfer over the Gidi mixture and seal edges by rolling all sides (start from one end and work continuously around). Season the top of the dough by pressing 4 garlic cloves and rub evenly over the top. Sprinkle a small amount of oregano over the top. Generously cover with Romano cheese and drizzle olive oil over the entire top.

    Let rise for about 20-30 minutes (away from drafts and A/C grilles).

    Preheat oven to 350 degrees F. Bake about 15 minutes, then rotate and cook an additional 5-10 minutes or until golden brown. Remove the pizza while hot. Loosen edges with spatula and slide onto a bakers rack to cool.


    Schiacciata Al Prosciutto Recipe
    Source: YumYum.com

    Schiacciata Al Prosciutto Ingredients:

    1 ts Active dry yeast
    1/4 ts Salt
    2 c Flour, approximately
    1 Egg
    1/2 c Milk; at room temperature
    1/4 c Chopped prosciutto
    Freshly ground black pepper
    1 tb Oil

    Schiacciata Al Prosciutto Instructions:

    Dissolve yeast in 2 tablespoons warm water (125F) in a small bowl.
    Stir in 1 tablespoon flour.
    Cover bowl with plastic wrap and let sit in a warm place for 1 hour.
    Put salt and 1 3/4 cup flour in a large mixing bowl.
    Break the egg in a measuring cup and add enough milk to make 2/3 cup.
    Add this to the flour, along with yeast mixture.
    Mix well, adding more flour if necessary, to make a soft dough.
    Add the chopped prosciutto and 5 to 6 grindings of pepper.
    Knead briefly.
    Oil a 10-inch round pan.
    Wet hands and press dough into it until entire pan is covered more or less evenly to a thickness of about 1/4 inch.
    Cover and leave in a warm place 30 minutes.
    Bake schiacciata 20 minutes, until crust is golden.
    Cool on a rack and serve slightly warm or at room temperature.

    Schiacciata with Caramelized Onions
    Recipe courtesy Michael Chiarello /FoodTV
    Show: Easy Entertaining with Michael Chiarello, Episode: Movable Feast

    3 tablespoons extra-virgin olive oil, divided
    5 cups thinly sliced onions
    Sea salt and freshly ground black pepper
    1/2 cup water
    1 1/2 teaspoons finely chopped fresh thyme leaves
    Cornmeal, for dusting baking sheets
    1/2 pound store bought pizza dough
    All-purpose flour, for dusting dough and work surface
    About 15 oil-cured olives, pitted
    About 1/2 cup grated fontina or Gorgonzola
    3 small handfuls fresh flat-leaf parsley leaves, optional
    Aged red-wine vinegar, optional

    Heat 2 tablespoons of the olive oil in a large saute pan over medium heat until hot. Add the onions, season with salt so the onions release their liquid, and reduce the heat to medium-low. Cook until the onions stop releasing water and the pan is nearly dry again, about 4 minutes. Do not allow the onions to brown. Add the water, stir, cover, and cook until softened, about 10 minutes. Uncover, stir in the thyme, and cook over medium heat until the onions are light brown, about 10 minutes longer. Season lightly with pepper. Do not cook the onions too long now as they will brown further in the oven. Let cool for several minutes.
    Preheat the oven to 500 degrees F. Dust 2 baking sheets with cornmeal. Cut the dough into 3 equal pieces. Working on a floured surface, shape each piece of dough by hand or with a rolling pin into an 8-inch round, keeping the edges a little thicker than the center. Transfer the rounds to the prepared baking sheets. Brush each round with 1 teaspoon of the olive oil and divide the onions evenly among them. Let rise for about 20 minutes.

    Push the dough with your fingers. Top each round with the caramelized onions and then scatter olives on top. Dot rounds evenly with the cheese. Bake until light brown all around the edges and on the bottom, about 12 minutes. Let cool for a minute, then, if desired, pile a handful of parley leaves on top of each. If using, put the vinegar in a spray bottle and mist the parsley.

    Chef's Note: Diced cooked potatoes are also a good addition to the onions.

    Live Laugh Love

  3. #3
    Join Date
    Jun 2006
    West Portsmouth, OH


    Thanks a bunch.... I try these recipes

  4. #4
    Join Date
    Nov 2008
    South Central Wisconsin

    Default Re: Scachatta Pizza/Cold Italian Pizza

    Some yummy sounding recipes here!
    Mary Ann in Wisconsin
    "A man will be imprisoned in a room with a door that is unlocked and opens inwards as long as it does not occur to him to pull rather than push.”

    Ludwig Wittgenstein

+ Reply to Thread

Thread Information

Users Browsing this Thread

There are currently 1 users browsing this thread. (0 members and 1 guests)


Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts