Crunchy Schiacciata: Italian-style Flatbread Pizza Recipe

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Crunchy Schiacciata: Italian-style Flatbread Pizza Recipe

Crunchy Schiacciata: Italian-style Flatbread Pizza Recipe

Schiacciata means “flattened”, “squashed” or “crushed” in Italian. You can’t go wrong with this simple old school Italian recipe that originates from the Tuscany.

Super basic and healthy ingredients come easily combined in one bowl to make these incredible antipasto, side dish, breakfast, snack or dinner servings.

With many mouths to feed, and food being scarce, the Italians used simple ingredients and somehow magically ended up with healthy tasty meals.

Getting these recipes spot on, might take a couple of tries, however; the effort is minimal to end up with these rustic healthy crispy creations.

INGREDIENTS: Schiacciata with Bell Peppers and Asparagus

220g (8 ozs.) all purpose flour

80g (2.85 ozs.) semolina or corn meal

55g (2 ozs.) parmigiano

1 teaspoon salt

1 teaspoon black pepper

2 tablespoons dried oregano

4 tablespoons olive oil

450-500 ml (1 3/4 - 2 cups) water

1/2 cup each of red, yellow and orange bell peppers

10-12 asparagus (diagonally sliced small pieces)

*Reserve some asparagus tops for garnish

TOPPING:

Extra drizzle olive oil

Sprinkle of plain or Italian seasoned breadcrumbs

Reserved asparagus tips

DIRECTIONS: Oven 400F (200C)

Start by preparing your baking sheets. Brush the bottom of the tray with olive oil,

place parchment paper, brush parchment paper with olive oil. This will prevent the Schiacciata from sticking to the baking sheet and for easy release.

1) In a large bowl add all the dry ingredients. Mix well.

2) Add olive oil, give it a stir. Slowly add the water, mixing well in between increments

until batter is smooth.

3) Add the asparagus and bell peppers to the batter. Stir, making sure that all the pieces are coated.

4) Pour the mixture onto the tray, spreading it evenly. Drizzle olive oil, sprinkle

breadcrumbs (for extra crunchiness). Brush the asparagus tips with olive oil (this

will prevent the tips from burning) and place them on the Schiacciata.

5) Bake in a preheated 400F (200C) oven for 40 minutes or until the bottom and top

are golden and crispy.

6) Wait 5 minutes before transferring onto a wired rack. Then let cool for another

5 minutes. Slice, serve and enjoy!

INGREDIENTS: Schiacciata with Potatoes and Zucchini

220g(8 ozs.) all purpose flour

80g (2.85 ozs.) semolina (corn meal)

55g (2 ozs.) parmigiano

1 teaspoon salt

1 teaspoon black pepper

4 tablespoons olive oil

450-500ml (1 3/4 - 2 cups) water

2 medium size zucchini (thinly sliced)

3 medium size potatoes (thinly sliced)

1 small red onion (thinly sliced)

TOPPING:

Extra drizzle of olive oil

Sprinkle of plain or Italian seasoned breadcrumbs

4-5 Rosemary “branches” brushed with olive oil

DIRECTIONS:

1) Rinse and dry zucchini. Thinly slice in rounds by using a sharp knife or mandolin.

2) Peel and rinse potatoes. Thinly slice in rounds and place them in a bowl. To

prevent potatoes from browning, fill bowl with cold water. Set aside.

3) In a large bowl, add dry ingredients. Mix well.

4) Add olive oil, give it a stir. Slowly add the water, mixing well in between increments

until batter is smooth.

5) Dry the potatoes by layering them on a clean dish towel, covered by another clean

dish towel. Press down to absorb all the water.

6) Add the zucchini, potatoes and the red onion into the batter. Mix well. Assuring

that all the pieces are coated.

7) Pour the mixture on the baking sheet, spreading evenly. Drizzle more olive oil,

sprinkle breadcrumbs and top with the Rosemary “branches”.

8) Place in a preheated 400F(200C) oven. Bake for 40 minutes or until bottom and top

are golden and crispy.

9) Wait 5 minutes before transferring onto a wired rack. Let cool for another 5 minutes.

Slice, serve and enjoy !

These recipes are proof that with the simplest of ingredients, can be transformed into something truly scrumptious 😋 !