A specialty from Catania, Sicily, this spinach and ricotta filled scacciata recipe comes together in no time with my easy no knead pizza dough. Prepare the creamy filling with only 3 ingredients for this simple stuffed pizza that makes for a delicious appetizer, lunch or take along meal for picnics or a day at the beach!
Another delicious Sicilian street food, something you'll find all over Sicily in bars, markets or rosticcerias, this scacciata (or schiacciata) is filled with creamy ricotta, spinach and Pecorino Romano cheese for a hint of salty flavor.
Scacciata is basically a double crust stuffed pizza typical of the city of Catania where you'll find a variety of different fillings including cauliflower and black olives; sausage and potatoe scacciata and so many more.
Here's why we love this recipe!
- Make this scacciata recipe with my easy no knead pizza dough that you can stir together the night before and leave it at room temperature until the following day.
- I used frozen spinach cubes for the filling. They're so easy to use and convenient any time I make recipes such as ricotta and spinach filled crepes; brioche buns with ricotta spinach filling or eggplant involtini.
- Prepare the easy filling with only 3 ingredients and your scacciata will be ready to enjoy in no time!
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Spinach Ricotta Scacciata Ingredients
- Pizza dough: I used one batch of my easy no knead pizza dough
- Ricotta: preferably whole milk, strained in a fine mesh sieve in the refrigerator for about 2 hours.
- Frozen spinach cubes: may be replaced with fresh spinach, wilted, cooled, with excess water squeezed out
- Grated Pecorino Romano cheese: or Parmigiano if you prefer, or a combination of both.
Substitutions and Variations
- Try replacing the spinach with swiss chard.
- For a non-vegetarian version, add cooked crumbled sausage without the casing.
- For a cheesier version, stir in some shredded mozzarella.
- Replace dairy ricotta with this almond milk ricotta cheese recipe.
- You may sauté the defrosted spinach in a little olive oil and a clove of minced garlic for extra flavor.
- Up to half of the all-purpose flour may be replaced with semolina rimacinata or double milled semolina flour for a dough that has extra crunch.
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.
How to make Spinach and Ricotta Scacciata
- Follow the instructions for my easy no knead pizza dough until step #6, that is shape the dough into a ball after the initial 6-24 hour rising period.
- Once the ball of dough has rested for an hour, divide the dough in half, shape into balls, cover and let rest while you prepare the filling.
- Strain ricotta in a fine mesh sieve in the refrigerator for 2 hours. Meanwhile, place frozen spinach cubes in a small sauce pan with a little water, cover and bring to a simmer. Cook 5 minutes. Drain water, let cool and squeeze out as much water as possible.
- Combine spinach, ricotta and Pecorino Romano cheese in a bowl. Season with salt, to taste.
- Flatten one piece dough into a circle, transfer to a 12 inch pizza pan.
- Cover with the spinach ricotta filling leaving approximately a ½ inch border all around.
- Flatten the second piece of dough into a circle large enough to cover the scacciata filling. Seal the edges together, cover and let rest for 30 minutes or up to an hour.
- Prick holes in the dough with a fork and brush lightly with olive oil before baking.
- Bake in a 425 degrees F preheated oven for 25-30 minutes.
Recipe FAQs
Substitute 18 cups raw spinach for frozen spinach. Wilt the spinach in a large skillet with a bit of water. Let cool and squeeze out extra water before stirring in the ricotta.
Keep leftovers refrigerated for up to 3 days. Reheat in a 350 degrees F preheated oven before serving or enjoy at room temperature.
Wrap well in plastic wrap or parchment paper and place in an airtight container or freezer bag. Freeze for up to 1 month. Defrost overnight in the refrigerator and heat in the oven before serving.
If you tried this Lentil and Rice Stuffed Swiss Chard Rolls or any other recipe on my blog please leave a 🌟 star rating and let me know how much you enjoyed it in the 📝 comments below. Thanks for visiting!
Spinach and Ricotta Scacciata Recipe
Equipment
- 1 12 inch pizza pan
Ingredients
- 1 recipe easy no knead pizza dough
- 200 grams frozen spinach
- 2 cups whole milk ricotta
- ⅓ cup Pecorino Romano cheese grated
- ¾ teaspoon salt or more, to taste
- 1 tbsp. olive oil
Instructions
Prepare the dough
- Prepare 1 recipe of no knead dough until step #6, that is shape the dough into a ball after it has risen from 6-24 hours.
- Divide the dough in half and shape each piece into a ball. Cover and let rest while you prepare the filling.
Prepare the filling
- Strain ricotta: place the ricotta in a fine mesh sieve or a colander covered with cheese cloth to drain excess water. Refrigerate for 2 hours.
- Place frozen spinach cubes in a small sauce pan with a little water, cover and bring to a simmer. Cook 5 minutes.
- Drain water, let cool and squeeze out as much water as possible.
- Combine spinach, ricotta and Pecorino Romano cheese in a bowl. Season with salt, to taste.
Shape the scacciata
- Flatten one dough ball with your finger tips, or a rolling pin if you prefer, into a circle approximately 12 inches.
- Place on your pizza pan and cover with ricotta spinach filling, leaving a ½ inch border all around.
- Flatten the second piece of dough into a circle large enough to cover the scacciata filling.
- Roll the top and bottom edges together to seal.
- Cover with a tea towel and let rest for 30 minutes, or up to one hour. Meanwhile, preheat your oven to 425 degrees F.
- Use a fork to prick small holes on the dough, to let steam escape during baking, and brush lightly with olive oil.
- Bake for 25-30 minutes or until golden brown both on top and underneath.
- Transfer the baked scacciata to a wire rack to cool. Wait about 15 minutes before cutting and serving.
Nadia
I love this recipe for how easy it is. Prepare the dough by simply stirring the ingredients together and let it sit overnight. Only 3 ingredients for the filling, bake and serve. If you love the combination of spinach and ricotta you'll love this easy recipe!