Broccoli Scacciata is a rustic Sicilian savory pie made with a super thin pizza dough that is filled with broccoli, onions, tomatoes, and olives. It bakes up to have the most crispy and delicious crust. Perfect for lunch, dinner, or even a snack!
Cook Time: 40 mins
For the dough: – bread flour – instant dry yeast – sea salt – water – extra-virgin olive oil For the filling: – broccoli – sea salt – onion (I used a sweet onion, but use whatever you have on hand) – cherry tomatoes, sliced in half (or whatever tomatoes you have on hand) – garlic (optional) – extra-virgin olive oil
What are the origins of a Sicilian scacciata? A Scacciata originates in Catania, Sicily (which is about 2 hours from my dad’s hometown) and it has a long history. It goes way back to around the 17th century and the House of Paternò Castello. The humble scacciata was put together as a peasant meal, filled with whatever ingredients were on hand.
–Can I make this dish ahead of time? Yes, you can prep the filling ahead of time. Prep the dough when you're ready to make it. Assemble before baking. – How do I store any leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. – How do I reheat any leftovers? You can even enjoy any leftovers cold. You can also reheat the leftovers in a warm oven for 10 mins.
RECIPE TIPS AND FAQ’S:
Pitta Ripiena Calabrese-Calabrese Stuffed Flatbread
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