Crispy Sicilian Scaccia with Sausage and Caciocavallo Tips, FAQ & printable recipe

Tips for success

To achieve the most authentic texture, avoid using a rolling pin if you are skilled at stretching dough by hand. However, a rolling pin is the most reliable way to achieve the paper-thin consistency required for this recipe.

If the dough starts to shrink back while you are rolling it, let it rest for five minutes to allow the gluten to relax before continuing. This patience will make the process much smoother.

When baking, ensure you place the Scaccia directly onto the preheated stone. If you do not have a stone, use a preheated heavy cast-iron baking sheet. The intense, direct heat from the bottom is what creates the crispy, bottom crust that distinguishes this dish.

If the top is browning too quickly before the center is cooked, you can loosely tent the Scaccia with a piece of parchment paper for the final few minutes of the bake.

Variations

• Vegetarian Scaccia: Replace the sausage with sautéed spinach, mushrooms, and onions. Ensure the vegetables are cooked and drained of all excess moisture before layering to prevent a soggy crust.
• Spicy Calabrian Scaccia: Add finely chopped Calabrian chili peppers or a teaspoon of red pepper flakes to the tomato sauce for a bold, spicy kick that complements the rich caciocavallo cheese.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Wrap tightly in plastic wrap and foil; freeze for up to 1 month.

Reheat

Reheat in a preheated oven at 375°F (190°C) for 10-12 minutes until crisp.

Store any leftovers in an airtight container in the refrigerator for up to three days. To maintain the best quality, try to store the Scaccia in a single layer if possible, though stacking is acceptable if space is limited. Keep in mind that the crust will lose some of its initial crispness during storage, but the flavor will remain excellent once properly reheated in an oven.

You can prepare the dough and filling ahead of time. Keep the dough refrigerated until about an hour before you plan to assemble the Scaccia.

The filling components can be kept in the refrigerator, but it is best to assemble and bake the Scaccia just before serving to ensure the crust remains as crispy as possible. Do not assemble the raw Scaccia too far in advance, as the moisture from the sauce will soften the dough.

Serving ideas

Serve the Scaccia warm, sliced into thick, uniform pieces that showcase the beautiful internal layers. It makes a substantial main course when accompanied by a crisp, acidic side salad to cut through the richness of the sausage and cheese.

The contrast between the hot, savory interior and the crunchy, golden crust is best experienced immediately after the resting period, when the temperature is perfect for eating.

For a more casual gathering, slice the Scaccia into smaller, bite-sized strips that are easy to pick up and enjoy. This makes it an ideal appetizer for dinner parties or a hearty snack. Consider serving it with a small side of warm marinara sauce for dipping if you enjoy an extra punch of tomato flavor, although the Scaccia is flavorful enough to be enjoyed on its own without any additional sauces.

Frequently asked questions

Recipe card

Crispy Sicilian Scaccia with Sausage and Caciocavallo

Prep 30 minCook 25 minRest 5 minTotal 1 hServes 4

Ingredients

• 1 lb pizza dough, room temperature
• 1/4 cup tomato sauce
• 1 cup Italian sausage meat, removed from casings
• 1 cup caciocavallo cheese, shredded

Instructions

1. Roll the pizza dough out on a lightly floured surface until it is paper-thin and forms a large rectangle. Spread an even layer of tomato sauce across the surface, leaving a small border at the edges.
2. Distribute the sausage meat and shredded caciocavallo cheese over the sauce. Fold the dough over itself five times, creating a compact, multi-layered brick shape. Ensure the edges are tucked securely to keep the filling inside during the bake.
3. Place the Scaccia onto a preheated baking stone in an oven set to 450°F (232°C). Bake until the crust is golden brown and the cheese is blistering. Ensure the sausage reaches an internal temperature of 160°F (71°C). Let rest for 5 minutes before slicing.

Contains: gluten, milk

Estimated nutrition per serving

Calories

480

Protein

22 g

Carbohydrates

45 g

Fat

24 g

Fiber

2 g

Sugar

3 g

Sodium

950 mg

Automatic estimate from the ingredient list, not laboratory-verified.