Broccoli Scacciata Recipe 

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!

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 oil FILLING – 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

Direction

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1

PREP DOUGH Mix flour and salt in a bowl; set aside. Mix water and yeast in a small bowl. Wait several minutes for foam to form.

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2

Stir yeast mixture into flour well. Mix in 3 tablespoons olive oil with a dough hook.In an electric mixer, add hook attachment and knead for several minutes until dough pulls away from sides and is elastic. Roll out and hand-knead for 10 minutes on floured surface.

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3

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.

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4

Let dough rise for 90 minutes to double in size. After rising, punch down and divide dough into two even pieces. Keep the dough pieces covered with a clean towel while you prepare the baking sheet and filling.

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5

FILLING Add a teaspoon of salt to a large sauce pan of water. Bring to boil. Add broccoli and cook 5 minutes. Drain broccoli.Large skillet with olive oil. Stir onion until translucent. Once onions are translucent, add garlic.

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6

ASSEMBLE SCIACCIATA When making sciaciatta, preheat oven to 425 degree F. Put a tablespoon of olive oil on a large parchment-lined baking sheet. Spread olive oil on parchment paper.

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7

Lightly flour a clean surface and roll out both dough pieces.Place dough on baking sheet bottom. Wrap baking sheet. Fold overhanging dough with top pieces to seal scacciata.Spoon broccoli filling on dough. Sprinkle olives over filling.

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8

Stretch the second dough to the pan edge over filling. Roll the doughs to form a crust around the scacciata after pinching them to seal the filling.Fork-prick the top layer every few inches.Apply olive oil and water or beaten egg to dough.Bake 25–30 minutes until golden.Slice after 10 minutes of rest.

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also see

also see

Sheet Pan Chicken Cacciatore Recipe