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wedge of double crusted pizza filled with cauliflower and black olives on wood board
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Scacciata with Cauliflower and Black Olives (No Knead Recipe)

Scacciata with Cauliflower and Black Olives is a traditional Sicilian double crusted filled pizza as made in the province of Catania, Sicily. This delicious dish can be assembled in very little time using my easy no knead pizza dough recipe!
Course Main Course
Cuisine Sicilian-Italian
Keyword Sicilian scacciata filled with cauliflower and black olives, double crusted filled pizza with cauliflower and black olives
Prep Time 45 minutes
Cook Time 25 minutes
Resting time 1 day 2 hours
Total Time 1 day 3 hours 10 minutes
Servings 8 servings
Calories 293kcal

Ingredients

For the filling

  • 1 head cauliflower (about 4 cups) separated into florets and rinsed
  • 3 tbsp olive oil plus extra for greasing the pan and brushing on the dough
  • 4 green onions chopped, green and white parts separated
  • 1/2 cup black olives (olive infornate) pitted and chopped
  • 250 grams Caciocavallo cheese (about 2 cups) cubed or shredded
  • pinch red pepper flakes optional
  • salt and pepper, to taste

Instructions

Prepare the dough

  • Begin by preparing one recipe of my easy no knead pizza dough until step #4, that is until the initial 6-24 hour rising period.
  • This dough is quite sticky, therefore flour your work surface and hands well. Scrape the dough onto a well floured work surface and divide in 2. Follow my detailed instructions for shaping the no knead dough into 2 balls.
  • Place the dough balls in a lightly greased bowl. Cover and let rest for 1 hour longer. Do not skip this step! After this rising period, the dough will be less sticky making it easier to handle and shape in the next step.

Prepare the filling

  • While the dough is resting, prepare the filling.
  • Bring a large pot of salted water to a boil. Add cauliflower and cook until fork tender, about 5 minutes. Drain and transfer to a bowl.
  • Heat olive oil in a large skillet and add the white parts of the green onions. Cook, stirring, for 2 minutes.
  • Add the boiled cauliflower florets and green part of the green onions. Cook for 5 minutes using the back of a wooden spoon to further break down the cauliflower into smaller pieces. Add salt and pepper, to taste and red pepper flakes, if using. Transfer to a bowl to cool slightly.

Assemble the scacciata

  • Grease a large, circular pizza pan lightly with olive oil. Take one ball of dough and place on a well floured work surface. Use your finger tips to stretch it out into a roughly 12-14 inch wide circle. Carefully lift it and transfer onto the prepared pan. Brush the entire surface lightly with olive oil.
  • Evenly disperse half the cubed caciocavallo cheese over the surface of the dough. Spread the cauliflower mixture over the cheese. Top with the chopped black olives and remain cubed caciocavallo cheese.
  • Flatten the second ball of dough into a circle large enough to cover the scacciata and place it over the filling. Crimp the edges of the top and bottom dough together and use a fork to prick small holes in the top dough. Cover with a clean tea towel and let rest 1 hour.

To bake:

  • Preheat oven to 425 degrees F. Brush the top dough with olive oil and bake until golden, both on top and underneath, from 25-30 minutes. Let rest a few minutes before slicing. Serve hot, at room temperature or even cold.

Notes

  • No knead dough, due to it's high hydration, is stickier to handle than most pizza dough. Be sure to flour your work surface and hands generously when handling the dough.
  • Caciocavallo cheese may be substituted with tuma, provola or even mozzarella, if you prefer.
  • Scacciata may be filled with an endless combination of ingredients including broccoli and sausage; tomato and cheese; or potatoes and sausage.
  • If your family enjoys them, add anchovy fillets to the filling. Place them directly on the dough along with the caciocavallo cheese (bottom layer of the filling).
  • Leftover scacciata may be kept at room temperature for up to a day. Otherwise keep refrigerated for up to 3 days.
  • Reheat scacciata in a 350 degrees F preheated oven for about 10 minutes.
  • Please note that the nutritional information provided is approximate and may vary according to exact portion size and ingredients used.

Nutrition

Calories: 293kcal | Carbohydrates: 28g | Protein: 12g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 703mg | Potassium: 259mg | Fiber: 3g | Sugar: 5g | Vitamin A: 304IU | Vitamin C: 36mg | Calcium: 182mg | Iron: 2mg