Scacciata Siciliana with Sausage, Provolone and Olives
This Sicilian pie is made with pizza dough and filled with your choice of ingredients. I used provolone, pork sausage, olives, basil and a sprinkle of chilli in mine!
|Preparation Time:||30 minutes (plus 1 hour proving)|
|Cooking time:||30 minutes|
- 2 large Italian style pork sausages*
- extra virgin olive oil, for drizzling
- extra semolina
- 200g provolone or mozzarella cheese, cubed
- 1 ripe tomato, deseeded and diced
- 1/4 cup (50g) pitted black olives
- 1/4 cup basil leaves
- chilli flakes, for sprinkling, optional
- PIZZA DOUGH
- 500g fine semolina
- 1/2 teaspoon salt
- 300ml warm water
- 1 1/2 teaspoons dried yeast
- 1/3 cup extra virgin olive oil
Chargrill or panfry sausages until cooked through and slice. Liberally oil a 30cm pizza tray. Knock back risen dough by kneading for a few minutes on a surface dusted with semolina, divide in half and rollout into a thin circle to cover the base of the pizza tray. Top with sausage, cheese, tomato, olive, torn basil leaves and chilli if using. Roll out the remaining dough and use to cover the pie, decoratively pinching the edges together. Drizzle with oil and sprinkle with semolina. Bake at 200°C for 30 minutes or until golden brown (use oven pizza setting or reposition to the base of the oven for the last 5-10 minutes to brown the underside if needed).
Combine semolina and salt in a large bowl and make a well in the centre. Add the warm water into the well, forming a pool, and mix yeast into the water, then oil. Mix together to form a dough and knead lightly for 5 minutes. Stand covered in a warm place for 45min-1 hour, until mixture doubles in size.
Substitute 2 roasted capsicums, cut into strips, for the sausage.