Sciachiatta Or Sicilian Meat Pie Food

SCIACHIATTA OR SICILIAN MEAT PIE

Steps:

• In mixing bowl, whisk together 2 1/4 cups of the flour and 1 teaspoon of salt; set aside.
• In separate small container, stir together water, sugar and yeast. Let sit for several minutes until foam forms on top.
• Make a well in center of flour and add the yeast mixture; stir until combined. If using an electric mixer, add hook attachment and knead for several minutes until dough pulls away from the sides and has an elastic texture. If kneading by hand, roll out on to floured surface and knead by hand for 10 minutes.
• Add 1 tablespoon of olive oil to large bowl. To that same bowl, add the dough and roll to coat dough in olive oil.
• Cover top of dough with plastic wrap and then cover the top of the bowl with a clean towel.
• Let rise for a least 90 minutes, until dough has doubled in size.
• Punch dough down and break in half to form two dough balls.
• If using right away, let rise another 30 minutes on counter. If using at a later date, place in greased plastic ziplock and refrigerate for up to 3 days.
• To make filling, heat 1 tablepoon of olive oil in saute pan. Add red pepper flakes and garlic; saute about a minute. Add ground pork and saute on medium high heat for five minutes; add parsley, salt, black pepper, dandelion greens and continue to saute until vegetables are tender and meat is slightly carmelized; set aside to cool.
• When ready to make the sciachiatta, heat oven to 450 degrees F.
• Grease 9-inch shallow pie or pizza pan or dish with olive oil.
• Roll out both dough balls to about a 6-inch circle. With the first half, using hands, press and stretch dough into the bottom of the pan, and the bottom sides of the pan.
• Brush with a little olive oil and then add a layer of Pecorino. Spread a thick, even layer of the cooked pork (about an inch or more) and then top with another layer of Pecorino.
• With hands, gently pull remaining dough over the top to cover the entire top of the pie and dish. With fingers, tuck and pinch the dough down into the sides of the pan to seal the pie.
• With sharp knife, cut several one-inch slices in top crust (to allow for steam to escape).
• Brush top with olive oil and sprinkle with a little kosher salt.
• Bake for about 30 minutes until crust is deep golden brown; remove from oven and let cool about 20 minutes before slicing.

SCIACHIATTA (PRONOUNCED SCACHATA)

Steps:

• 1. GATHER N PREPARE ALL INGREDIENTS
• 2. THIS IS USUALLY PREPARE IN AN 11x13 PAN ...WITH 3 LBS PIZZA DOUGH I ONLY HAD 2 LBS SO I USED A 7x12. IN THIS PAN I STRETCHD N PUT DOWN 1LB OF DOUGH.
• 3. NEXT SPREAD A LAYER OR TWO OF THINLY SLICED POTATOES....OVERLAPPING OK.
• 4. NEXT BROCCOLI.......(THIS RECIPE CALLS FOR RAW SLICED BROCCOLI.......BUT I HAD COOKD N USED THAT)
• 5. NEXT SCATTER OLIVES , SLICED ONIONS N TOMATOES. PREHEAT OVEN TO 375
• 6. NEXT COMES A LITTLE DRIZZLE OF OLIVE OIL, SALT N PEPPER TO TASTE N THE PECORINO ROMANO CHEESE SHAVINGS.
• 7. LAST TOP WITH LAST LB OF PIZZA DOUGH N PINCH AROUND TO SEAL...THEN MAKE A FEW SLITS ONTOP FOR STEAM TO ESCAPE.
• 8. BAKE FOR 45 MINUTES N UNTIL TOP GETS CRUSTY LOOKN......REMOVE FROM OVEN N LET STAND FOR 5 - 10 MINUTES....NOW CUT A SQUARE N ENJOY :)

SCHIACCIATA

Steps:

• Preheat the oven to 400 degrees F.
• Measure the water in a measuring cup, stir in the yeast and let develop for 10 minutes. It should look foamy when it's ready.
• Meanwhile, add the flour and kosher salt to the bowl of a stand mixer fitted with a dough hook. Turn on to whisk together and run for a minute or so to create a well. With the mixer running, add the water and yeast in a stream. Turn the mixer up to speed 2 and knead until the dough comes away from the bowl and it looks smooth and feels elastic but still sticky, 5 to 7 minutes. Flour your hands and knead the dough for a minute on the counter.
• Grease a large glass bowl with 2 tablespoons olive oil. Add the dough, flip on both sides and cover with a clean tea towel. Place the dough in a warm spot to rise until it is double in size, about 1 hour.
• Spread a half sheet tray with the remaining olive oil. Lay the dough on top and stretch and pat out until it reaches 10-by-16-inches, an oval rough shape is ideal. Use your fingertips to press in small indentations. Sprinkle evenly with the cherry tomatoes, sea salt and rosemary leaves. Let rise again for 20 minutes.
• Place on the middle rack of the oven and bake until puffed and golden, 20 to 25 minutes. Slice into wedges or squares for serving and drizzle with more olive oil, if desired.