Broccoli Scacciata is a Sicilian savory pizza with broccoli, onions, tomatoes, and olives in thin dough. The crust bakes up crispy and delicious. Ideal for lunch, dinner, or snacking!
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Ingredient
DOUGH– 3 ½ to 4 cups bread flour– 1 envelope instant dry yeast– 2 teaspoons sea salt– 1 ½ cups water 110 degrees F– 3 tablespoons olive oilFILLING– 2 pounds of broccoli– 1-2 teaspoons sea salt– 1 teaspoon freshly ground pepper– 1 large onion– 2 cups cherry tomatoe– 4-5 cloves of garlic– 4 Tablespoons extra-virgin olive oil
Ingredient
PREP DOUGHMix flour and salt in a bowl; set aside. Mix water and yeast in a small bowl. Wait several minutes for foam to form.
Step 1
Step 1
Instructions
Add yeast to flour and mix well. Mix 3 tablespoons olive oil with a dough hook.Knead dough for several minutes in an electric mixer with hook attachment until it pulls away from sides and is elastic.
Step 2
Step 2
Put 4 tablespoons olive oil in a big bowl. Roll dough in olive oil in that bowl. Cover the dough with plastic wrap and the bowl with a clean towel.
Step 3
Step 3
Raise dough for 90 minutes to double. Punch down and split dough evenly after rising. While preparing the baking sheet and filling, cover the dough pieces with a clean towel.
Step 4
Step 4
FILLINGAdd a teaspoon of salt to a large sauce pan of water. Bring to boil. Add broccoli and cook 5 minutes. Drain broccoli.Large olive-oil skillet. Mix onion until translucent. When onions are transparent, add garlic.
Step 5
Step 5
Sciocciata EnsemblePreheat oven to 425 deg F for sciaciatta. Place a tablespoon of olive oil on a large parchment-lined baking sheet. Spread olive oil on parchment.
Step 6
Step 6
Lightly dust a clean surface and roll out both dough pieces.Put dough on bottom baking sheet. Wrap baking sheet. Seal scacciata by folding overhanging dough with top pieces.
Step 7
Step 7
Apply second dough to pan edge over filling. After pinching to seal the filling, roll the doughs to make a crust around the scacciata.
Step 8
Step 8
Fork-prick the top layer every several inches.Use olive oil, water, or egg on dough.Bake till golden, 25–30 minutes.Slice after 10 minutes rest.