Home / Recipes / Cheesy Zucchini, Tomato & Bellpepper Schiacciata

Photo of Cheesy Zucchini, Tomato & Bellpepper Schiacciata by Priya Suresh at BetterButter
1538
8
0.0(0)
0

Cheesy Zucchini, Tomato & Bellpepper Schiacciata

Jun-10-2016
Priya Suresh
120 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Cheesy Zucchini, Tomato & Bellpepper Schiacciata RECIPE

The word Schiacciata may sounds funny or hard to pronounce but its a yeasted flat bread mostly stuffed with a savoury filling or else simply with a sweet filling even sometimes without filling. Almost like Calzone or focaccia, this Italian flatbread is quite known as Classic Tuscan Flatbread.

Recipe Tags

  • Egg-free
  • Medium
  • Everyday
  • Italian
  • Baking
  • Main Dish
  • Egg Free

Ingredients Serving: 4

  1. 2+1/2 cups All purpose flour
  2. 3/4 cup Luke warm water
  3. 1 tsp Dry instant yeast
  4. 1 tbsp Sugar
  5. 1/2 tsp salt
  6. 3 tbsp Olive oil for kneading
  7. 1 tbsp Olive oil for basting
  8. 3 tbsp Milk for brushing
  9. Filling:
  10. 1no Tomato (chopped thinly)
  11. 1no Small green capsicum (sliced thinly)
  12. 1/2no Zucchini (halved & sliced thinly)
  13. 1/2tsp salt
  14. 1/2tsp Garam masala powder
  15. 1/4tsp Pepper powder
  16. 1/2cup Grated emmental cheese

Instructions

  1. Take the sugar, salt, flour,yeast, warm water in a bowl. Knead everything well, add gradually the olive oil for kneading. Knead well for few minutes until you get a soft and smooth dough.
  2. Arrange the dough in a greased bowl,keep aside for an hour in warm place. Once the dough doubled the volume, punch the dough and knead again.
  3. Divide the dough as 4 equal balls,dust the balls and roll each as 1/4of an inch thickness, transfer the rolled dough to a baking sheet lined over a baking tray.
  4. Meanwhile mix the filling except the cheese. Spread the filling generously over two rolled disc, sprinkle the cheese.
  5. Brush the edges with the milk,top it with an another rolled disc. Seal well the edges with your fingers, and seal it completely with a fork and poke on the top. Brush the top with milk.
  6. Let it sit again in a warm place for 20minutes. Preheat the oven to 350F, bake for 20-25minutes until the crust turns golden brown.
  7. Brush the baked schiacciata generously with the olive oil, once its comes out of the oven. Transfer the baked schiacciata to a wire rack, let it turns warm. Slice it and eat warm.

Reviews (0)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review

Similar Recipes

A password link has been sent to your mail. Please check your mail.
Close
SHARE