This looks really exciting–almost like a cross between a calzone and a floury enchilada, with all the soporific layers of dough inside. I may have to make a version with some shredded chard and olives added to the filling. Lovely!
This looks amazing. I always chose lasagna for my birthday dinner growing up and my love for it has never faltered. I can’t wait to try out this variation. I imagine you could mix it up add in any number of additions from sausage to sauteed vegetables but I may have to try the recipe as-is the first time around.
I’ll simply say that my guests at Sunday night’s monthly soup gathering are going to get an extra treat. I can almost smell this now, and can imagine the crackly exterior giving way to the tenderness inside. Whoa.
Oh! I didn’t know Saveur’s latest issue was Sicily! I’ll definitely go buy it. Their issue on Rome was great.
I was in Sicile a couple of years back and just blogued about it actually! It’s all in French but there is a Google translate button if that is of any interest to you. I loved the place! And I ate a lot of those “square pizzas” while I was there. It was a perfect lunch and they are really everywhere.
Made this tonight and it was delicious! I wish I’d known how big your rolled-out dough was, because I’m not a very experienced cook and I couldn’t estimate 1/16 inch… I think my dough was far too thick.
Made it last night. Sooo Goood. I liked the simplicity of the filling. I would think you’d need to be careful any filling substitutions still had high moisture content so the inside dough gets steamed to pasta-like goodness, yes?
Tim, this was so good! I made it with pepperonis and three different cheeses as I didn’t have pecorino and will probably will make it again this weekend. I’m so happy I came across your blog! Can’t wait to try the apple jellies too! Yum!
This caught my eye in Saveur (as did the maple tomatoes–we must have similar tastes) and the fact that you executed it inspired me to actually pull the trigger. I bought Red Mill whole wheat flour–I hope that works. Did you add salt in addition to the pecorino? How were the leftovers?
Hi Claire- Yes, I added salt in addition the cheese. The leftovers were okay. Fair. Not nearly as good as the fresh pie.
I’m not sure whole wheat flour is a good substitute for durum. They are different things. I think the whole wheat will be too heavy. I think that you’d be better off trying all-purpose, you could try adding a little whole wheat to the AP. I used half all-purpose and half of the Bob’s Red Mill Semolina flour. In any case, good luck!
I just made this and ate twice as much as I should have. Absolutely delicious! I would use less salt next time. (In addition to the 1 tsp. of salt added to the dough, I only added 1/4 tsp. to my tomato sauce and none to the pie when I was folding it and it still came out a bit too salty. Next time I’ll cut the salt added to the dough in half.)
Made this today and am in love! I’m surprised this isn’t a better-known dish here in the states, as it tastes similar to many Italian foods we Americans love, like a mash-up of pizza, calzone, and lasagna. I used a tomato sauce full of roasted eggplant, olives and capers. Since the sauce was so flavorful, I decreased the salt in the dough by half, and didn’t sprinkle any more over the cheese during the layering process, and found the level just right. I used half each semolina and kamut flours, as I couldn’t find durum flour and wanted some whole-graininess in there. I halved the recipe and was glad – not sure my countertop would have accommodated such a giant rectangle of dough. I will likely swap out half of the pecorino for parmesan next time, as I found the bite a little too sharp with the piquant sauce. We are loving the crispy edges and gooey center. Thank you for another beautiful and inspiring post, and for spreading the gospel of scaccia ragusana.
I noticed there is no yeast in this recipe. Is that correct? My grandmother’s and mother’s recipe from provine of Ragusa used yeast, will this work without the yeast? It sure would cut down on the wait time. Let me Know.