Scaccia
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INGREDIENTS Pizza Dough
Meat Sauce
Prepare the Pizza Dough and the Meat Sauce.
Slowly sauté the onion in the olive oil until translucent. Add the garlic, then the tomatoes and seasonings. Cook slowly for 30 minutes.
Sauté the eggplant slices for a couple of minutes on each side in 2 tablespoons olive oil. As the oil is absorbed, add more. Season the eggplant with salt and pepper. Set aside.
Preheat oven to 350 degrees.
Roll the Pizza Dough out into an oval 12 to 14-inches long and 8 to 10-inches at its widest point. Cover two-thirds of the oval (lengthwise) with the tomato-onion mixture, then add in layers the Meat Sauce, the eggplant, the mozzarella slices and finally the grated Parmesan and red peppers.
Fold the uncovered third of the dough over and then fold this doubled part over the remaining section (producing 2 layers of stuffing between 3 of dough). Seal seams by pinching the dough together.
Poke holes in the top of the loaf with a fork. Brush with the egg yolk wash for a good brown color. Bake in a preheated oven for 1 hour.
PIZZA DOUGH
1/2 package fresh or active dry yeast completely dissolved in 3 tablespoons tepid water(100 degrees)
1-1/2 cups all-purpose flour (preferably unbleached)
1/2 cup plain bleached cake flour
1 teaspoon salt
1/2 to 2/3 cup tepid water
1-1/2 tablespoons olive oilAdd dissolved yeast to the flour, salt and water in a bowl. Mix and knead for a couple of minutes.
Knead in the oil. Continue kneading until dough is smooth and elastic. Let it rise to triple its original volume at a temperature of 75 degrees - 3 hours or more. Deflate, fold in thirds, replace in bowl and let rise again to almost triple - about 1 1/2 hours. (This second rise may be completed overnight in the refrigerator.)
When completed, deflate the dough and cover with a plate and a 5-pound weight to prevent it from rising until you are ready to make the Scaccia.
MEAT SAUCE
1/2 onion, minced
2 tablespoons olive oil
1 clove garlic, minced
3/4 pound ground beef
2-1/2 to 3 cups chopped tomatoes
2 tablespoons basil
2 teaspoons oregano
1-1/2 teaspoons salt
1-1/2 teaspoons pepperSauté the onion in the 2 tablespoons olive oil until translucent.
Add the garlic and ground beef. When the meat has colored, add the tomatoes, basil, oregano, salt and pepper. Cook slowly for 2 hours, adding water if sauce gets too thick.