Scacciata Messinese with Escarole Filling

Sicilian scacciata Messinese filled with escarole, cherry tomatoes and tuma cheese.

Scacciata Messinese with Escarole Filling

Inspired by focaccia Messinese, this scacciata variation is a double-crust pizza filled with escarole, cherry tomatoes, anchovies and tuma cheese.

Course Main Course

Cuisine Sicilian-Italian

Prep Time 40

Cook Time 30

Resting Time 6

Servings servings

Calories 366kcal

Author Nadia Fazio

Ingredients

For the dough

2 cups all-purpose flour
1 cup semolina flour
8 grams active dry yeast 1 packet
1½ cups lukewarm water
2 teaspoon salt
2 tbsp. olive oil

For the filling

½ head escarole
150 grams cherry tomatoes halved
½ teaspoon salt
black pepper to taste
2 tbsp. olive oil plus extra for brushing on top
200 grams Tuma cheese
¼ cups Pecorino cheese grated
1 or more anchovy fillets as desired

US Customary - Metric

Instructions

In a large bowl stir together the all-purpose flour, semolina and yeast.
Heat water until lukewarm and stir into the dry ingredients until it is absorbed. Stir in the salt and olive oil to form a shaggy dough.
Cover and let rest for a minimum of 6 hours (or up to 12 hours) at room temperature. Use right away or place in the refrigerator overnight and prepare the scacciata the following day. *See Note Below
After the proofing period, lift the dough from the edges with both hands, shape into a ball and place once again in the bowl. Cover and let rest one additional hour.
Just before the final one hour resting period is over, wash your escarole and dry it well. Roughly chop it and place in a bowl along with halved cherry tomatoes. Toss with 2 tbsp. olive oil, salt and pepper. (Do not toss the escarole with salt and olive oil in advance or it will become soggy).
Cut the tuma cheese in cubes.
Lightly grease a 13-inch pizza pan. Divide the dough in half, lightly flour your work surface and use a rolling pin to flatten the dough into a circle large enough to fit your pizza pan.
Top with the chopped anchovy fillets then cover evenly with the prepared escarole/tomato mixture.
Top with the cubed tuma cheese and sprinkle evenly with the grated Pecorino cheese.
Roll out the remaining dough to cover the scacciata. Place over the filling and roll the edges together to seal. Prick a few holes in the top with a sharp knife to allow steam to escape during baking. Cover and let rest for one hour. Then preheat your oven to 425 degreesF.
Brush the top with olive oil before baking for 25-30 minutes or until golden brown. After 20 minutes of baking if the top is sufficiently browned, top with a sheet of foil for the remaining baking time.
Transfer to a wire rack and let cool a few minutes before slicing.

Notes

*A few notes on using no-knead dough:

-The no-knead dough is ready to be used after resting (at room temperature) for a minimum of 6 hours or up to 12 hours.

-After 12 hours, if you don't wish to bake your scacciata that day, transfer the dough to your refrigerator. To prepare your scacciata the following day, bring the dough to room temperature (about 2-3 hours) and follow the recipe as outlined below.

Nutrition