Sicilian Stuffed Pizza Recipe| ITALIAN IMPANATE or SCACCE

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat while maintaining flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free option with a cheesy flavor.

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and can mimic ricotta's texture.

pepperoni

🥗Healthier: turkey pepperoni

💰Cheaper: salami

Turkey pepperoni is lower in fat while still providing flavor.

Melt the dry yeast in a little bit of warm water and let it sit for a few minutes.

Mix the durum wheat flour and all-purpose flour together.

Pour in the remaining warm water, the melted yeast, and a teaspoon of sugar; stir it up with a spoon.

Add two tablespoons of olive oil and two teaspoons of salt; mix again.

Knead the dough on the countertop for about five to ten minutes until smooth.

Place the dough back into a bowl, cover with Saran wrap, and let it rest for two hours in the oven turned off with the light on.

Prepare the potato and onion filling by frying the onion in olive oil for two minutes.

Add the potatoes and salt to taste; fry for about five minutes without constant stirring.

Add a quarter cup of water and let it evaporate for a few minutes, then season with black pepper and rosemary; set aside.

In the same pan, fry a garlic clove, then add washed and dried spinach in batches, adding salt.

Remove the garlic and drain excess water from the spinach to avoid sogginess.

After two hours, divide the dough into four equal parts of about 200 grams each.

Flatten one piece of dough with hands, then use a rolling pin to roll it out thin, aiming for a diameter of about a plate.

Spray the dough with olive oil and add the filling on one half; optionally add mozzarella cheese.

Fold the dough closed and press the edges together to seal.

Fold the edge over the tip of your finger and press down to create a crust.

Transfer the empanada to a pan lined with parchment paper and oiled.

Spray olive oil on top and make holes with a fork for even cooking.

Repeat the process for the remaining dough and fillings, using drained ricotta and spinach for the second filling.

Bake in a preheated oven at 395°F for about 30 minutes, then broil for an additional 3 minutes.

Let the empanadas cool down a bit before cutting them into pieces.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens