Tuesday, July 28, 2009

One Local Summer Week 8

This post will be a quick and light one. I'm currently on an older, slower desktop due to a mishap with a little boy, a glass of wine and a laptop.

Scaccia ai Broccoli (Double-crusted broccoli pizza)
adapted from: The Italian Farmhouse Cookbook by Susan Herrmann Loomis

1 pound broccoli
Pizza dough (enough for 2 small pies)
8 ounces fresh ricotta (maybe homemade?)
1 clove garlic, minced
Salt and pepper
Crushed red chilis
1 tablespoon extra-virgin olive oil

Steam broccoli until tender, about 6 to 8 minutes. Remove from heat and cool. Lightly oil a baking sheet. Roll out the dough to a 12 x 24 inch rectangle. Make it as thin as necessary. Bring half of the dough onto the baking sheet. Spread the ricotta evenly over the dough that is on the baking sheet. Then sprinkle with garlic, salt and pepper. Next, spread the broccoli evenly over the ricotta. Season again, this time adding chilis. Bring the dough resting on your work surface up and over the filling, pressing the edges together and lightly rolling the edges in. Brush the top with olive oil. Allow the scaccia to rest for 20 minutes. Preheat the oven to 425F. Bake the scaccia for 30 minutes.


Anonymous July 29, 2009 at 3:17 AM  

Would you believe, I've never tried double-crusted pizza! It sounds like a similar method to making a double crusted pie - is it?

Kristin July 29, 2009 at 8:31 AM  

According to my husband it was more like "a giant calzone". lol I actually need to update this with the dough recipe as well. The dough was actually made with some egg in it, but I just wrote pizza dough for time's sake on my post.

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