A specialty from Catania, Sicily, this spinach and ricotta crammed scacciata recipe comes collectively very quickly with my simple no knead pizza dough. Put together the creamy filling with solely 3 elements for this straightforward stuffed pizza that makes for a scrumptious appetizer, lunch or take alongside meal for picnics or a day on the seaside!
One other scrumptious Sicilian avenue meals, one thing you may discover throughout Sicily in bars, markets or rosticcerias, this scacciata (or schiacciata) is full of creamy ricotta, spinach and Pecorino Romano cheese for a touch of salty taste.
Scacciata is principally a double crust stuffed pizza typical of town of Catania the place you may discover quite a lot of totally different fillings together with cauliflower; sausage and potatoes and so many extra.
Make this scacciata recipe with my easy no knead pizza dough that you could stir collectively the evening earlier than and go away it at room temperature till the next day.
I additionally used frozen spinach cubes, they’re really easy to make use of and handy any time I make recipes corresponding to ricotta and spinach filled crepes; brioche buns with ricotta spinach filling or eggplant involtini.
Put together the simple filling made with 3 elements and your scacciata can be able to take pleasure in very quickly!
Ingredient Checklist
- One recipe easy no knead pizza dough
- Ricotta: ideally entire milk, strained in a superb mesh sieve within the fridge for about 2 hours. For a non-dairy ricotta choice attempt my simple almond milk ricotta recipe.
- Frozen spinach cubes: could also be changed with recent spinach, wilted, cooled, with extra water squeezed out
- Grated Pecorino Romano cheese: or Parmigiano should you favor, or a mix of each.
- Olive oil
- Salt
The next are step-by-step directions with photos to information you thru this recipe. Please scroll to the top of this publish for the detailed printable recipe card.
Step by Step Directions
1. Put together 1 recipe no knead dough
-Observe the directions for my easy no knead pizza dough till step #6, that’s form the dough right into a ball after the preliminary 6-24 hour rising interval.
-As soon as the ball of dough has rested for an hour, divide the dough in half, form into balls, cowl and let relaxation whilst you put together the filling.
2. Put together the filling
-Pressure ricotta in a superb mesh sieve within the fridge for two hours.
-Place frozen spinach cubes in a small sauce pan with just a little water, cowl and produce to a simmer. Cook dinner 5 minutes.
-Drain water, let cool and squeeze out as a lot water as potential.
-Mix spinach, ricotta and Pecorino Romano cheese in a bowl. Season with salt, to style.
3. Assemble and bake
-Flatten one piece dough right into a circle, switch to a 12 inch pizza pan and canopy with the spinach ricotta filling.
-Flatten the second piece of dough right into a circle massive sufficient to cowl the scacciata filling. Seal the perimeters collectively.
-Cowl and let relaxation for Half-hour or as much as an hour.
-Prick holes within the dough with a fork and brush calmly with olive oil earlier than baking at 425 levels F till golden brown.
Recipe Notes
-Attempt changing the spinach with swiss chard.
-For a non-vegetarian model, add cooked crumbled sausage with out the casing.
-For a cheesier model, stir in some shredded mozzarella.
-Grated Parmigiano cheese could also be used rather than Pecorino Romano. A mix of each cheeses additionally works properly.
-Change dairy ricotta with this almond milk ricotta cheese recipe.
-Chances are you’ll sauté the defrosted spinach in just a little olive oil and a clove of minced garlic for additional taste.
-As much as half of the all-purpose flour could also be changed with semolina rimacinata or double milled semolina flour for a dough that has additional crunch.
Substitute 18 cups uncooked spinach for frozen spinach. Wilt the spinach in a big skillet with a little bit of water. Let cool and squeeze out additional water earlier than stirring within the ricotta.
Hold leftovers refrigerated for as much as 3 days. Reheat in a 350 levels F preheated oven earlier than serving or take pleasure in at room temperature.
Wrap properly in plastic wrap or parchment paper and place in an hermetic container or freezer bag. Freeze for as much as 1 month. Defrost in a single day within the fridge and warmth within the oven earlier than serving.
Did you do that scacciata recipe?
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Take a look at extra recipes with my simple no knead pizza dough!
Servings: 8 massive servings
Energy: 268kcal
Directions
Put together the dough
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Put together 1 recipe of no knead dough till step #6, that’s form the dough right into a ball after it has risen from 6-24 hours.
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Divide the dough in half and form each bit right into a ball. Cowl and let relaxation whilst you put together the filling.
Put together the filling
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Pressure ricotta: place the ricotta in a superb mesh sieve or a colander lined with cheese material to empty extra water. Refrigerate for two hours.
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Place frozen spinach cubes in a small sauce pan with just a little water, cowl and produce to a simmer. Cook dinner 5 minutes.
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Drain water, let cool and squeeze out as a lot water as potential.
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Mix spinach, ricotta and Pecorino Romano cheese in a bowl. Season with salt, to style.
Form the scacciata
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Flatten one dough ball along with your finger ideas, or a rolling pin should you favor, right into a circle roughly 12 inches.
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Place in your pizza pan and canopy with ricotta spinach filling, leaving a ½ inch border throughout.
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Flatten the second piece of dough right into a circle massive sufficient to cowl the scacciata filling.
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Roll the highest and backside edges collectively to seal.
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Cowl with a tea towel and let relaxation for Half-hour, or as much as one hour. In the meantime, preheat your oven to 425 levels F.
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Use a fork to prick small holes on the dough, to let steam escape throughout baking, and brush calmly with olive oil.
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Bake for 25-Half-hour or till golden brown each on prime and beneath.
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Switch the baked scacciata to a wire rack to chill. Wait about quarter-hour earlier than reducing and serving.
Notes
-Attempt changing the spinach with swiss chard.
-For a non-vegetarian model, add cooked crumbled sausage with out the casing.
-For a cheesier model, stir in some shredded mozzarella.
-Grated Parmigiano cheese could also be used rather than Pecorino Romano. A mix of each cheeses additionally works properly.
-Chances are you’ll sauté the defrosted spinach in just a little olive oil and a clove of minced garlic for additional taste.
-As much as half of the all-purpose flour could also be changed with semolina rimacinata or double milled semolina flour for a dough that has additional crunch.
To Substitute Recent Spinach for Frozen
Substitute 18 cups uncooked spinach for frozen spinach. Wilt the spinach in a big skillet with a little bit of water. Let cool and squeeze out additional water earlier than stirring within the ricotta.
Storage
Hold leftovers refrigerated for as much as 3 days. Reheat in a 350 levels F preheated oven earlier than serving or take pleasure in at room temperature.
To Freeze
Wrap properly in plastic wrap or parchment paper and place in an hermetic container or freezer bag. Freeze for as much as 1 month. Defrost in a single day within the fridge and warmth within the oven earlier than serving.
Diet
Energy: 268kcal | Carbohydrates: 26g | Protein: 13g | Fats: 13g | Saturated Fats: 6g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 4g | Ldl cholesterol: 36mg | Sodium: 692mg | Potassium: 155mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3225IU | Vitamin C: 1mg | Calcium: 205mg | Iron: 2mg
