You can make ahead and then reheat. Or eat cold!
Scaccia (plural: scacce) or scacciata is a stuffed flat bread in Sicilian cuisine. Scaccia is made with a very thin rectangular layer of dough, folded on itself three or four times. It can be stuffed with different ingredients, the more common variations are ricotta cheese and onion, cheese and tomato, tomato and onion, or tomato and eggplant, depending on location, taste, or season. It is baked and can be eaten hot or cold. Scaccia can be found in Ragusa and Siracusa, as well as some Sicilian-American communities.
- Pizza dough
- Ricotta cheese
- Thin slices onions
- Italian sausage removed from casing
- Fresh parsley
- Olive oil
- If you’re making your own dough you could use a sheet pan and let the dough rise, knead it and repeat 2 more times.
- Set oven to 350
- Roll out pizza dough
- Add a beaten egg to ricotta with some salt and fresh cracked black pepper. Mix well. Let stand for 45 minutes
- Spread thin layer of ricotta mixture, add sliced onions. Add sausage meat, parsley, olive oil, salt and pepper
5. Fold fold into a loaf and bake for 45- 55 minutes. watch for golden brown color
There are many favourite variations and flavoir combos. Here’s one:
Broccoli rabe and sausage
- First lay down on the dough a layer of sharp provolone and asiago mixed together
- Layer broccoli rabe sautéed in olive oil and chopped fine garlic
- Layer sausage removed from casing
You can put many different ingredients in them.
- Ricotta, potatoes and onions
- Broccoli onions and sausage
- Potatoes, onions and sausage
- shredded chicken, potatoes (cooked before putting in) and spinach
- 1/2 ground meat and sausage, onions and peppers