12.06.2018

Big Hungry Scacciata

A couple weeks ago, I was craving something cheesy, but wanted something more than pizza. I remembered an old episode of Diners, Drive-ins, and Dives where a guy made a large-format calzone that was sliced up into squares like a sandwich for service, and I thought: bingo.


Put on some stretchy pants, and join me for the step-by-step! Preheat that oven to 450.

Start with a pound of pizza dough from the store, and roll it out into as close to a rectangle shape as you can. Drape what will be your bottom half on a sheet tray, with the other half off the side.


Layer on provolone cheese and salami. I used sopressata this time, which is really robust. Genoa is milder, if that's your preference. 


Next up, layer on vegetables that you like. I used jarred roasted red peppers, black olives, and (gasp!) canned mushroom slices because we had some leftover from something Shawn made last week. If you like artichoke hearts, use 'em! If you hate olives, leave them out! I would just go with something not too watery for the veg, so you don't mess with the moisture level in the delicate ecosystem of your scacciata.


Prosciutto and sliced mozzarella will round out your chief ingredients, and then I sprinkle on a little dry basil and garlic salt, for oomph.


Now it's time to tuck all those delicious babies in for the night. Pull the other half of the dough on top, and crimp all the way around so your delicious cheese doesn't bubble out while cooking.



Egg wash is a good idea. Why? Because it gives a sprinkle of pecorino romano cheese something to grab onto. Like a salty, funky hug!



Poke a steam escape hatch in the top and slide that scacciata into the oven for 18 minutes. Heat up a little cup of marinara for dipping in the meantime. Try not to drool once you start to smell this wonder of gastronomical innovation.


Fetch it from the inferno, slice it into quarters, and behold:



Big Hungry Scacciata


  • 1 lb Pizza dough
  • Packages of sliced provolone, mozzarella, prosciutto and salami
  • Jarred roasted red peppers
  • Sliced black olives
  • Sliced, canned mushrooms
  • Dry basil and garlic salt, to taste
  • 1 egg
  • 2 T Grated Pecorino Romano
  • Marinara sauce
  1. Preheat oven to 450
  2. Roll out pizza dough on a floured surface into the biggest near-rectangle you can manage; drape half on, half off a cookie sheet.
  3. Layer six slices provolone, then salami, then vegetables to taste, sprinkle with basil and garlic salt, then top with prosciutto and finally, six slices of mozzarella. 
  4. Fold top of dough over the ingredients. Crimp edges to seal.
  5. Brush with beaten egg, sprinkle with romano cheese, and poke a small hole in top to vent. 
  6. Bake for 18 minutes, until golden brown. 

Enjoy this easy dinner this winter with your fam, and tell them Big Hungry loves them!

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