Scacciata with potato and sausage filling is a delicious Sicilian style double crusted pizza easily made with my no knead pizza dough recipe to create a hearty, satisfying dish. Enjoy as a snack or for lunch and make sure to have leftovers for breakfast, you won’t be disappointed!
A scacciata, also known as schiacciata is a double crusted stuffed pizza originally from the province of Catania in Sicily. The filling for scacciata can be varied, from cauliflower and black olives to broccoli and sausage or even eggplant and cheese, the possibilities are endless. And I’m looking forward to testing each and every one of them!
So if you’re attempting a scacciata recipe for the first time, I guarantee you that this potato and sausage combination is a winner!
Why this recipe works:
- This recipe is a breeze to put together with my no knead pizza dough recipe. Just stir all ingredients together and forget about the dough for several hours!
- Olive oil brushed on the top crust gives the scacciata a satisfyingly crisp texture.
- Chunky thick sliced potatoes in the filling have a great bite to them.
- I topped the potatoes with fresh chopped rosemary for extra flavor and because rosemary and potatoes are always a perfect match!
Ingredient list
- One batch of my easy no knead pizza dough recipe.
- Potatoes: 4 large potatoes, peeled and boiled until fork tender.
- Sausage without the casing: mild or spicy if you prefer.
- A large onion: thinly sliced
- Fresh rosemary: finely chopped
- Red pepper flakes: just a pinch for a little kick (optional)
- Salt and pepper: to taste
- Mozzarella: cut into cubes or shredded
- Olive oil: for brushing on the dough to give it a wonderful crisp texture and golden colour.
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
Step by Step Instructions
- Prepare one recipe of my easy no knead pizza dough and follow instructions until step #6.
Prepare the potato and sausage filling:
- Peel the potatoes and boil in salted water until fork tender. When they are cool enough to handle, slice them into 1/2 cm pieces. Set aside.
- Remove the casing from the sausage (unless you have purchased sausage meat without the casing) and brown it in a skillet without any additional fat added to the pan.
- When the meat is almost completely cooked through, add a thinly sliced onion to the pan. Cook, stirring occasionally, until the onion is softened, about 5 minutes. Transfer to a bowl to cool.
Assemble the scacciata:
- Line a baking sheet with parchment paper
- Divide the dough in two keeping the unused portion covered.
- Generously flour your work surface and the dough (as needed) and use your fingertips to stretch out the dough to fit the pan. It will not necessarily completely fill the pan and the shape does not need to be perfect, mine is roundish.
- Transfer the dough onto the prepared baking sheet and grease lightly with olive oil.
- Place potato slices, slightly overlapping over the dough leaving a 2 cm border all around. Top with black pepper (optional), chopped rosemary and a drizzle of olive oil.
- Evenly arrange the sausage/onion mixture over the potatoes. Sprinkle a pinch of red pepper flakes on the sausage
- Top with the cubed or shredded mozzarella (not shown).
- Flatten the second piece of dough large enough to cover the filling. Carefully transfer the dough over the filling and roll the edges of the top and bottom dough together to seal.
- Use a fork to poke a few holes in the top crust and brush with olive oil.
- Cover and let rest for 1 hour.
To bake the scacciata:
- Preheat oven to 425 degrees F. Bake the scacciata for 25-30 minutes or until the scacciata is golden on top and underneath as well.
- If the top begins to brown too quickly, loosely cover with foil and continue baking until golden underneath.
- Let sit for a few minutes before slicing.
Recipe Notes
-Without a doubt no knead pizza dough is quite sticky to handle. However, that is what gives it it’s wonderful airy texture when baked!
-In order to handle it, generously flour your hands, work surface and sprinkle flour on the dough as needed.
-The traditional cheese used in scacciata is tuma, a smooth mild flavored yet firm cheese, however it is not available in all grocery stores therefore I substituted mozzarella. Caciocavallo is another great option.
-Use chopped spring onions raw over the sausage layer instead of a regular onion.
-Add some greens to your scacciata by tossing in baby spinach leaves or chopped swiss chard to the sausage in step #3 of the filling prep.
-Replace fresh rosemary with 1 tsp. dried rosemary.
Wrap individual slices of cold scacciata in plastic wrap and freeze or layer slices in freezer safe container with parchment paper separating layers of scacciata. Freeze for up to 3 months. Defrost overnight in the refrigerator and heat in a 350 degrees F oven until warmed through.
-Scacciata is enjoyed as a snack or quite honestly it is filling enough to enjoy as a meal! I think it also makes for a great picnic food.
-It is delicious hot, warm or even cold the next morning for breakfast (I’m speaking from experience)!
-In my opinion, scacciata is best served the following day when the filling has settled and is more likely to hold together when you cut into it.
Check out more recipes made with my easy no knead dough recipe!
- Olive and Cheese Buns
- Chicory, Egg and Cheese Stuffed Pizza
- Mortadella, Pistachio and Mozzarella Stuffed Rolls
- No Knead Fig and Walnut Bread
- Focaccia Messinese
- Sfincione Bagherese
- No Knead Fig and Rosemary Focaccia
- Scacciata with Cauliflower and Black Olives
- Parigina Pizza
- Fried Pizza Dough (Pizza Fritta)
- No Knead Skillet Focaccia Bread
- Homemade Pizza Rolls with Ham and Cheese
Ingredients
- 1 recipe Easiest No Knead Pizza Dough Recipe
For the filling
- 750 grams potatoes (about 4 large) peeled
- 350 grams mild Italian sausage without the casing
- 1 large onion thinly sliced
- 1 tbsp. fresh rosemary finely chopped
- pinch red pepper flakes optional
- 150 grams mozzarella cheese cubed or shredded
- olive oil for brushing on the dough
- salt and pepper to taste
Instructions
For the dough
- Make one batch of Easiest No Knead Pizza Dough Recipe and follow instructions until step #6.
Prepare the filling
- Peel the potatoes and boil in salted water until fork tender. When they are cool enough to handle, slice them into 0.5cm pieces. Set aside.
- Remove the casing from the sausage (unless you have purchased sausage meat without the casing) and brown it in a skillet without any additional fat added to the pan.
- When the meat is almost completely cooked through, add a thinly sliced onion to the pan. Cook, stirring occasionally, until the onion is softened, about 5 minutes. Transfer to a bowl to cool.
Assemble the scacciata
- Line a baking sheet with parchment paper. Divide the dough in two keeping the unused portion covered.
- Generously flour your work surface and hands and use your fingertips to stretch out the dough to fit the pan. It will not necessarily completely fill the pan and the shape does not need to be perfect, mine is roundish. Transfer the dough to the prepared baking sheet and grease lightly with olive oil.
- Place potato slices, slightly overlapping over the dough leaving a 2 cm border all around. Top with black pepper, to taste, chopped rosemary and a drizzle of olive oil.
- Evenly distribute the sausage/onion mixture over the potatoes and sprinkle with red pepper flakes (optional). Top with the cubed or shredded mozzarella.
- Flatten the second piece of dough large enough to cover the filling. Carefully transfer the dough over the filling and roll the edges of the top and bottom dough together to seal.
- Use a fork to poke a few holes in the top crust and brush with olive oil.Cover and let rest for 1 hour.
Bake the scacciata
- While the dough is resting, preheat oven to 425 degrees F.
- Bake the scacciata for 25-30 minutes or until the scacciata is golden on top and underneath as well.
- If the top begins to brown too quickly, loosely cover with foil and continue baking until golden underneath.
- Let sit for a few minutes before slicing.
Notes
-In order to handle it, generously flour your hands, work surface and sprinkle flour even on the dough, as needed. Variations and substitutions: -The traditional cheese used in scacciata is tuma, a smooth mild tasting yet firm cheese. however it is not available in all grocery stores therefore I substituted mozzarella. Caciocavallo is another great option.
-Use chopped spring onions raw over the sausage instead of a regular onion.
-Add some greens to your scacciata by tossing in baby spinach leaves or chopped swiss chard to the sausage in step #3 in the filling prep.
-Replace fresh rosemary with 1 tsp. dried rosemary. Can scacciata be frozen: Wrap individual slices of cold scacciata in plastic wrap and freeze or layer scacciata slices in freezer safe container with parchment paper separating layers of scacciata. Freeze for up to 3 months. Defrost overnight in the refrigerator and heat in a 350 degrees F oven until warmed through. How to serve scacciata: -Scacciata is enjoyed as a snack or quite honestly it is filling enough to enjoy as a meal! I think it also makes for a great picnic food.
-It is delicious hot, warm or even cold the next morning for breakfast (I’m speaking from experience)!
-In my opinion, scacciata is best served the following day when the filling has settled and is more likely to hold together when you cut into it.
Hello Nadia,
If I wanted to add broccoli, at what point would I put it in?
Thanks!
Vito B
Southington CT
Boccuzzio@yahoo.com
Hi Vito, the Catanese version of scacciata is usually made with sausage and broccoli. The broccoli is cooked until soft along with an onion. You would then layer the broccoli over the sausage filling and cover with the second half of the dough. Hope this helps!
I never did get the top crust on so just used it for a bottom crust! The crust is so light and airy I let it sit for 8 hours! Yum!
Hi Terry, I’m sure it was delicious without the top crust. So glad you enjoyed this recipe, thank you for your comment!
going to make,thanks
Hope you enjoy it Jacqueline!