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Italian Scacciata

Updated: Dec 4, 2020

This Italian Scacciata provides a unique and delicious dining experience! No sauce is necessary with this recipe because all the ingredients provide a well blended taste that makes it feel like there is a sauce inside! Make ahead and freeze into portions so you can just heat and go! This recipe is made with Whole Wheat flour but can also work well with bread/pizza flour and all purpose flour. #sonomnom4u




Italan Scacciata


Dough:

1-1/2 cups unbleached, whole wheat flour

3/4 cup warm water (about 100°F)

1 tsp sugar

1/2 oz packet of active dry yeast

1/4 cup potato granules

1 tsp light olive oil

1/4 cup cornmeal


Filling:

2 Red bell peppers, sliced, sauted and drained

1/2 lb. thin sliced deli ham

1 package pepperoni (amount you use depends on size of pepperoni)

mozzarella cheese, shredded (I shred a mix of mozzarella and gruyere for more flavor)


In a stand alone mixer, attach bread hook. In the bowl, add water, sugar and yeast. let sit about 5 minutes until the yeast is foamy. Add flour and potato granules and turn on mixer and mix until a dough ball forms on the bread hook. (or mix by hand)


Add olive oil until your dough ball is covered. Cover bowl with plastic wrap and let rise for 1 hour.


Saute red bell peppers in olive oil until 3/4 of the way cooked. Drain and set aside to cool.


Dust a light layer of cornmeal on a large baking sheet (I use a 16" x 12" sheet)


After the hour passes, dough should be nearly double original size. Remove dough from bowl and knead a couple turns on a lightly floured surface. Roll dough into a flat rectangle the size of your baking tray.


Transfer your dough onto the sprayed cookie sheet.


Preheat oven to 350°F


On one side of the dough only, spread 2 layers of thin deli ham slices to cover the entire half side of the dough. (The other half will not be covered.) Leave about a 1/2" edge uncovered around the side. Top with 1 layer of pepperoni to cover the ham layers. Even spread the sauted pepper slices across the entire pepperoni layer. Spread a thin layer of shredded cheese over the pepper layer.


Now, carefully lift the uncovered side and bring it over to the covered side and lie the dough down on toppings to cover them. Pinch edges to close in the toppings. You can use a fork or just your fingers. Sprinkle top with a little flour.


Bake at 450°F for about 20 munutes. When the dough looks like it is crusty like bread, this is baked enough.


Cool down completely in the refrigerator for about 2 hours.

When cold, remove from refrigerator and cut into about 8 even pieces.


Place portioned item in a sandwich maker, panini maker, Inside lidded grill,etc....anything that will smash the sandwich and leave a flat, crispy sandwich with grill marks. (we use the forman grill) a grill frying pan also works well if you smash it while it cooks.


Serve hot with Italian Salad and Italian Fried Potatoes!





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