Ingredients with Measurements:
- 1 large eggplant, sliced into 1/4 inch rounds
- 1/2 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/2 cup chopped fresh basil
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh oregano
- 1/2 cup grated Parmesan cheese
- 1 pound fresh mozzarella cheese, sliced
- 1 pound pizza dough
- 1 egg, beaten
Special equipment needed:
- Baking sheet
- Parchment paper
- Rolling pin
- Pastry brush
Step-by-step instructions:
- Preheat the oven to 400°F.
- Place the eggplant slices on a baking sheet lined with parchment paper. Brush both sides with olive oil and sprinkle with salt, black pepper, and red pepper flakes.
- Roast the eggplant in the oven for 15-20 minutes, until tender and lightly browned. Remove from the oven and let cool.
- In a bowl, mix together the chopped herbs and Parmesan cheese.
- Roll out the pizza dough on a floured surface to a rectangle shape, about 1/4 inch thick.
- Layer the eggplant slices and mozzarella cheese on top of the pizza dough, leaving a 1-inch border around the edges.
- Sprinkle the herb and Parmesan mixture on top of the eggplant and mozzarella.
- Fold the edges of the pizza dough over the filling, creating a crust.
- Brush the crust with beaten egg.
- Bake the scacciata in the oven for 25-30 minutes, until the crust is golden brown and the cheese is melted and bubbly.
- Let the scacciata cool for a few minutes before slicing and serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 45-50 minutes
5. Temperature:
- Preheat the oven to 400°F.
Serving size:
- Makes 6-8 servings.
Nutritional information:
- Calories: 450
- Fat: 25g
- Carbohydrates: 38g
- Protein: 20g
- Sodium: 700mg
- Fiber: 4g
Substitutions for ingredients:
- Use any type of cheese you prefer instead of mozzarella.
- Use dried herbs instead of fresh if you don't have them on hand.
Variations:
- Add sliced tomatoes or roasted red peppers to the filling.
- Use a different type of roasted vegetable, such as zucchini or bell peppers.
Tips and tricks:
- Make sure to brush the crust with beaten egg to give it a nice golden brown color.
- Let the scacciata cool for a few minutes before slicing to make it easier to cut.
Storage instructions:
- Store leftover scacciata in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the scacciata in the oven at 350°F for 10-15 minutes, until heated through.
Presentation ideas:
- Serve the scacciata on a large platter with a sprinkle of chopped fresh herbs on top.
Garnishes:
- Garnish with fresh basil leaves or a sprinkle of red pepper flakes.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted Brussels sprouts with balsamic glaze
- Grilled asparagus with Parmesan cheese
Troubleshooting advice:
- If the crust is not browning evenly, rotate the scacciata in the oven halfway through cooking.
Food safety advice:
- Make sure to cook the scacciata to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Scacciata is a traditional Sicilian dish that is similar to a calzone or stromboli.
Flavor profiles:
- The scacciata has a savory and slightly spicy flavor from the roasted eggplant and red pepper flakes, balanced by the creamy mozzarella cheese and fresh herbs.
Serving suggestions:
- Serve the scacciata as a main dish for dinner or as an appetizer for a party.
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Region: Italian