Scacciata with Potato and Sausage Filling
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 to enjoy for breakfast, you won't be disappointed!
Servings 9 - 12 serving
Calories 364kcal
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
On handling no knead pizza dough:
-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 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.
-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.
Nutrition
Calories: 364kcal | Carbohydrates: 38g | Protein: 15g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 43mg | Sodium: 709mg | Potassium: 497mg | Fiber: 3g | Sugar: 4g | Vitamin A: 163IU | Vitamin C: 19mg | Calcium: 110mg | Iron: 3mg