Courtesy of Leo Spizziri
Giordano’s, Chicago, IL
2 28-ounce pizza dough balls
1 pound shredded mozzarella
8 ounces roasted red peppers, sliced
4 ounces Genoa salami
8 ounces smoked turkey breast
8 ounces Prosciutto Cotto
2 ounces Pecorino-Romano, grated
Preheat oven to 400 F.
Prepare half sheet pan with nonstick cooking spray.
Using a rolling pin or dough sheeter, roll out each dough ball to the size of the sheet pan. The dough will end up being approximately a quarter inch thick. Carefully lay the first sheet of dough into the pan. It’s ok if the dough goes up the sides of the pan a bit. Next, spread all the mozzarella over the dough in an even layer. Now layer the salami, turkey, and prosciutto cotto over the mozzarella, followed by a layer of roasted red peppers. Finally, sprinkle the romano cheese over the peppers.
The Scacciata is finished by taking the final sheet of pizza dough and laying it over the top. It’s important not to stretch this layer of dough too much. Crimp the edges of the top and bottom doughs together and tuck the excess dough into the sides of the pan. As the final edge of dough is being crimped, try to press out any air that might me trapped inside. This will keep the Scacciata from bubbling up during baking. Lastly, brush the top of the Scacciata with olive oil.
Cover the pan with plastic wrap and allow to proof at room temperature for approximately 40 minutes. Remove plastic wrap and place in preheated oven for 20 to 25 minutes or until crust golden brown. Allow the Scacciata to completely cool before cutting. I make these the night before I’m going to use them and cut them the next morning.
Cut the Scacciata into 8 pieces. When you get an order for one, finish it in a panini press for approximately 4 minutes or until cheese starts to ooze from the sides.