Scacciata Ragusana | Italian Folded Pizza Recipe
Although not technically a "pizza," this Sicilian dish is so delicious you just might prefer it to a classic pie! A hearty, tangy filling is made with tomato sauce, cheese and eggplants, then folded into a thin semolina dough and baked.
Watch the Pasta Gramma video where we make this recipe here:
Makes 2 scacciate.
For this recipe, you will need:
- 2 cups (250g) semolina flour, plus extra for dusting
- 1/4 tsp (1g) active dry yeast
- 2/3 cup (150ml) water
- 2 tbsp olive oil, plus extra for drizzling
- 1 large eggplant
- Vegetable oil for frying
- 1 1/3 cups (315ml) tomato puree
- 3.5 oz. (100g) grated pecorino cheese
- 4-6 leaves fresh basil, torn into small pieces
- Dried oregano
- 1.75 oz. (50g) bread crumbs, adjusted to taste
- Fresh black pepper
To make the dough, combine the flour and yeast in a large mixing bowl. Mix thoroughly, then begin to gradually add the water while mixing by hand. When roughly 2/3 of the water has been incorporated, add the olive oil and 1 tsp (6g) of salt and knead into the developing dough. When the salt and oil are mixed in, continue to add the rest of the water.
Transfer the dough to a floured work surface and knead until very smooth and even. Divide the dough in half and place both portions on a floured baking sheet. Loosely cover in plastic wrap and allow to rise for about 2 hours at room temperature. Don't be surprised if the dough doesn't rise as much as a traditional pizza dough!
While the dough is rising, prepare the stuffing. Slice the eggplant into 1/2-inch spears. Sprinkle with salt and toss to mix.
Fill a large frying pan with 1 inch of vegetable oil and bring up to a high temperature on the stovetop. To test the oil, drop a small bread crumb in. If it begins to bubble immediately, the oil is hot enough to fry. Working in batches, if necessary, deep fry the eggplant spears until they begin to brown slightly. Remove with a slotted spoon to a paper towel to drain.
In a large mixing bowl, combine the fried eggplants with the tomato puree, pecorino cheese, basil, and a pinch of dried oregano. Add enough breadcrumbs to create a consistency that is soft and spreadable, but not soupy or too liquid. We used a little under 2 oz. but the amount necessary will vary. Finally, season the filling with salt and pepper to taste.
When the dough has finished rising, preheat an oven to 450 degree F (230 C). Take one of the portions and roll it out on a well-floured work surface. You're looking for a circle of dough rolled out as thin as possible. As Sicilians will tell you: "Better a broken scacciata than a thick scacciata."
Spread a thick layer of the stuffing in a rectangular shape over the center of the dough. A border, roughly 1/3 of the total diameter, should remain free of the stuffing on all sides (see pictured). Take the left and right sides of the dough and fold them in so that they overlap in the center, covering the stuffing.
Spread another layer of stuffing over these folded "flaps," this time leaving a border of about an inch on the left and right sides. Then, fold the bottom flap up to cover half of the new stuffing. Similarly, spread this with more stuffing as well.
Finally, fold the top flap to completely enclose the scacciata and cover any exposed stuffing.
Repeat these steps to make the second scacciata. Place both on an oiled baking sheet and bake for 15-20 minutes, or until the dough begins to brown lightly.
Let rest for 10-15 minutes before slicing and serving. Buon appetito!