Scacciata siciliana, o pizza ripiena con bietole o coste detto anche( agìa in dialetto siciliano)

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.

Prepare pizza dough and let it rise in a warm place until doubled in size, about 1 hour.

Preheat oven to 475°F (245°C) and place a pizza stone inside if using.

Heat olive oil in a skillet over medium heat and sauté garlic until fragrant, about 1 minute.

Add spinach and cook until wilted, about 2-3 minutes; remove from heat.

In a bowl, mix ricotta cheese, mozzarella cheese, parmesan cheese, sautéed spinach, and season with salt, black pepper, and Italian seasoning.

Roll out half of the pizza dough on a floured surface to fit a baking sheet, about 1/4 inch thick.

Transfer the rolled-out dough to the baking sheet, pressing it into the corners.

Spread the cheese mixture evenly over the dough, leaving a small border around the edges.

Layer pepperoni, green bell pepper, onion, and black olives on top of the cheese mixture.

Roll out the remaining dough and place it over the filling, sealing the edges tightly.

Brush the top with olive oil and cut slits for steam to escape.

Sprinkle cornmeal on the baking sheet for added texture.

Bake in the preheated oven for 20-25 minutes, until golden brown.

Let cool for 5-10 minutes before slicing and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens