Scachatta Pizza Recipe
Scachatta pizza features a savory blend of fresh ingredients, making it a hit with both kids and adults. Personally, I discovered this recipe during a trip to Sicily, and it has since become a go-to meal for my family, always bringing back those unforgettable Mediterranean flavors.
Equipment
- Pizza stone or baking sheet
- Rolling pin (optional)
- Pizza cutter or knife
- Mixing bowls
- Spoon or spatula
Ingredients
- For the Dough:
- 1 ½ cups all-purpose flour
- 1 tsp instant yeast
- ½ tsp sugar
- ½ tsp salt
- ½ cup warm water
- 1 tbsp olive oil
- For the Topping:
- 1 cup tomato sauce
- 1 cup mozzarella cheese shredded
- ¼ cup parmesan cheese grated
- 1 small red onion thinly sliced
- 1 bell pepper thinly sliced
- ½ cup black olives pitted and sliced
- 1 tsp dried oregano
- 1 tsp red pepper flakes optional for heat
Instructions
Step 1: Prepare the Dough
- In a large mixing bowl, combine flour, yeast, sugar, and salt. Gradually add the warm water and olive oil, mixing until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes, until it’s smooth and elastic.
Step 2: Let the Dough Rise
- Place the dough in a lightly oiled bowl and cover it with a clean towel. Let it rise in a warm area for about 20-30 minutes, or until it doubles in size.
Step 3: Preheat the Oven
- Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up.
Step 4: Roll Out the Dough
- Once the dough has risen, punch it down and roll it out into a thin round or rectangular shape on a lightly floured surface.
Step 5: Add the Tomato Sauce
- Spread a thin layer of tomato sauce evenly over the dough, leaving a small border around the edges for the crust.
Step 6: Top with Cheese and Veggies
- Sprinkle shredded mozzarella cheese and grated parmesan over the sauce. Add your sliced red onions, bell peppers, olives, and a pinch of oregano.
Step 7: Bake the Pizza
- Carefully transfer the prepared pizza to the preheated stone or baking sheet. Bake for 10-12 minutes, or until the crust is golden and the cheese is bubbling and slightly browned.
Notes
This Scachatta Pizza brings together traditional Mediterranean flavors in a crispy, delicious package. Here are some key notes to make the most of this recipe:
- Dough Consistency: Ensure you use the right amount of water to achieve the perfect dough consistency. The dough should be soft but not too sticky. If it's too sticky, add a little more flour.
- Thin Crust: For a crispy crust, roll the dough as thin as possible. A thinner crust will cook faster and turn out crispier.
- Toppings: Feel free to add or adjust the toppings based on your preferences. Mushrooms, artichokes, or pepperoni can make great additions to the classic Scachatta topping.
- Baking Tips: To get an extra crispy crust, preheat your pizza stone or baking sheet for 10-15 minutes before placing the pizza in the oven.
- Storage: Leftover pizza can be stored in the fridge for 2-3 days. To reheat, place the pizza in a hot oven for about 5 minutes to crisp up the crust again.