Marisa's Italian Kitchen

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pizza

Schiacciata Con L’uva

by 49 Comments

Schiacciata con l’uva is a sweet flatbread with grapes. More commonly known as focaccia, this flatbread is a seasonal dish made yearly during the grape harvest in Tuscany.

Schiacciata Con L'uva

This recipe was originally published in October of 2016 and republished September 14, 2018 with updated content and photos.

There is much to embrace with the arrival of Fall. As the days get cooler and the air turns crisp, I get this sudden urge to roll up my sleeves and delve into the magical world of bread making. Or any sort of baking for that matter and wanting only to come up for air well after the Christmas holidays. Is it just me or do any of you feel the same way?

A little about coronation grapes

This time of the year grocery stores and local farmer’s markets are laden with thin skinned, seedless coronation grapes. A rather regal name for these Ontario blue grapes is it not!

They are vibrant blue in colour much like their relative the concord grape and quite interchangeable when making schiacciata con l’uva. Also, they have a deliciously sweet taste that simply bursts in the mouth, making them a perfect choice for baking or even preserving.

The sweetness of the coronation grape pairs beautifully with the savoury rosemary. Once baked you’ll find they mimic the taste of grape jam on toast. Definitely a lip smacking and finger licking delicacy!

Schiacciata Con L'uva

This Tuscan flatbread consists of two layers of dough which are sandwiched together with a filling of seedless blue grapes, a sprinkle of sugar, chopped rosemary and a drizzle of good quality extra virgin olive oil and topped with more of the same filling.

Schiacciata Con L'uva

It’s then baked to a golden brown perfection with yummy crispy edges that we all love.

You can slice and enjoy as is while still warm with the grapes oozing their irresistible sweet juices. Or simply dust the tops with a sprinkle of icing sugar for some extra sweetness.

Schiacciata Con L'uva

Gather friends or family around your kitchen and bake some today! I’m sure it will become a new favourite seasonal recipe!

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

Schiacciata Con L'uva
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Schiacciata Con L'uva

Schiacciata con l'uva is a sweet flatbread with grapes, a seasonal dish that is traditionally made during the grape harvest in Tuscany.
Course Tuscan Flatbread
Cuisine Italian
Servings 24 pieces
Author Marisa

Ingredients

  • Focaccia dough
  • 2 cups water
  • 4 tbs olive oil
  • 4 to 5 cups of all purpose flour
  • 2 tbs sugar
  • 1 tsp kosher salt
  • 1 packet “quick rise” instant yeast Fleischmann’s 8 grams
  • Topping
  • 2 cups grapes picked off the stem
  • 2 teaspoons chopped fresh rosemary
  • 2 tablespoons granulated sugar
  • extra virgin olive oil for drizzling

Instructions

  1. Heat 2 cups of water with 4 tablespoons of olive oil in the microwave for 60 to 90 seconds or till lukewarm.
  2. Stir the warm liquids in the flour mixture with a wooden spoon, mixing well.
  3. Stir in another cup of flour till combined.
  4. Invert the dough onto a well floured counter and knead for a few minutes, working in the last cup of flour a bit at a time just until the dough is soft and smooth. (I only used up to 1/2 cup of the remaining flour).
  5. Grease a large bowl with some olive oil. Place your pizza dough in the greased bowl turning the dough to grease all over. Cover with saran wrap.
  6. Let it rise till it doubles in size for about 1 1/2 to 2 hours, in a draft free place. (on a sunny day I place my bowl in direct sunlight and this helps tremendously with the rising).
  7. When your dough has doubled in size, transfer it onto a floured work space.
  8. Grease a 17x11 rimmed baking sheet (or any large baking sheet you have) with some olive oil and then lightly sprinkle evenly with cornmeal. This will prevent the dough from sticking to the pan and impart a lovely crunch.
  9. Cut the dough in half and working with one piece at a time roll it out to the size of your pan. (its ok if it does not entirely reach the edges).
  10. Place the first layer of rolled out dough on your prepared pan.
  11. Layer 1 cup of the grapes, evenly spread, onto the dough while pressing them slightly into the dough.
  12. Sprinkle 1 tablespoon of sugar and 1 teaspoon of chopped rosemary, evenly onto the first layer of dough. Drizzle with some extra virgin olive oil.
  13. Roll out the second piece of dough and layer it onto prepared first layer. Press down slightly and pinch the edges together.
  14. Spread the remaining grapes over the top layer of dough, again pressing down into the dough.
  15. Sprinkle with an additional 1 tablespoon of sugar and 1 teaspoon of chopped rosemary.
  16. Drizzle more extra virgin olive oil evenly over the top layer.
  17. Bake the flatbread in a preheated oven, at 350 degrees F, for about 35 to 40 minutes or until the dough is a nice golden brown and the grapes are oozing with delicious goodness.

 

 

Swiss Chard Mozzarella Calzone

by 40 Comments

Swiss Chard Mozzarella Calzone are warm pockets of pizza dough stuffed with braised Swiss chard, fresh mozzarella, sweet golden raisins and toasted pine nuts for a delicious lunch or anytime snack.

Swiss Chard Mozzarella Calzone

There is something deeply pleasing to me which comes in part from a continuity of sorts when making traditional meals. I find they bring to mind such fond memories of a time when those before us lovingly prepared the same food we so treasure to this very day.

Usually served during the Easter celebrations, these Swiss Chard Mozzarella Calzone are so delicious you’ll want to make them all year round.

Although calzone can be stuffed with just about anything, these Swiss chard filled ones brimming with sweet raisins and tender pine nuts is a typical childhood dish. Sliced in small vertical pieces, they were always served as part of our antipasto before lunch or even dinner.

Swiss Chard Mozzarella Calzone

I used a very basic focaccia dough recipe for my calzone, much like the dough used to make my Schiacciata Con L’uva.

However, if your pressed for time store bought pizza dough will also work beautifully.

Swiss Chard Mozzarella Calzone

Once assembled, all that’s needed is a light brushing of olive oil, a sprinkle of Parmesan cheese and some dried parsley flakes.

Swiss Chard Mozzarella Calzone

A very hot oven works best therefore you’ll want to preheat your oven to a very high temperature of 425 or 450 degrees F to achieve a crispy outer crust.

These Swiss Chard Mozzarella Calzone also make a rather relaxed meal accompanied with a crispy salad and complimented with a glass of wine.

Swiss Chard Mozzarella Calzone

Enjoy them hot or cold and should you be so lucky to have any leftovers the next day try heating them up in a skillet or even a panini press. While the outer layers crisp up nicely the vegetable filled centers remain soft offering up a lovely contrast.

Swiss Chard Mozzarella Calzone

Buon Appetito!

Swiss Chard Mozzarella Calzone
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Swiss Chard Mozzarella Calzone

Swiss Chard Mozzarella Calzone are warm pockets of pizza dough stuffed with braised Swiss chard, fresh mozzarella, sweet golden raisins and pine nuts for a delicious lunch or anytime snack.
Course Calzone
Cuisine Italian
Servings 4 , 8 inch half moon calzone
Author Marisa

Ingredients

  • PIZZA DOUGH
  • 2 cups water
  • 4 tablespoons olive oil
  • 4 to 5 cups all purpose flour
  • 1 teaspoon sea salt
  • 8 grams quick rise instant yeast
  • SWISS CHARD FILLING
  • 2 big bunches of Swiss chard rinsed and chopped into 1 inch pieces (stems included)
  • 1/4 cup extra virgin olive oil
  • 4 garlic cloves smashed
  • 2 generous pinches of red chili pepper flakes
  • 1/4 cup pine nuts toasted (see note)
  • 1/2 cup golden raisins
  • salt and pepper to taste
  • 1/2 cup fresh mozzarella diced
  • Parmesan cheese for sprinkling
  • dry parsley flakes for sprinkling

Instructions

  1. Heat 2 cups of water with 4 tablespoons of olive oil in the microwave for 60 to 90 seconds or till lukewarm.
  2. In a large bowl combine 3 cups of flour, salt, yeast and stir well.
  3. Stir the warm liquids in the flour mixture with a wooden spoon, mixing well.
  4. Stir in another cup of flour till combined.
  5. Invert the dough onto a well floured counter and knead for a few minutes, working in the last cup of flour a bit at a time just until the dough is soft and smooth.
  6. Grease a large bowl with some olive oil. Place your pizza dough in the greased bowl turning the dough to grease all over. Cover with saran wrap.
  7. Let it rise till it doubles in size for about 1 1/2 to 2 hours, in a draft free place.
  8. SWISS CHARD FILLING
  9. While the pizza dough rises prepare the Swiss chard filling.
  10. Heat about 4 inches of water in a very large stock pot.
  11. When water comes to a boil add in the Swiss chard and salt to taste.
  12. Lower the heat and cook the greens for about 10 minutes.
  13. Drain and set aside.
  14. In a large frying pan, add the oil with the smashed garlic, chili flakes and cook for about 1 minute or until the garlic is just slightly golden.
  15. Add in the drained swiss chard, pine nuts, raisins and salt and pepper to taste.
  16. Stir and cook the mixture for a few minutes, until the liquid evaporates.
  17. Set aside to cool.
  18. PREHEAT OVEN TO 425 degrees F"
  19. Line 2 baking sheets with parchment paper and set aside.
  20. Transfer the pizza dough to a floured surface and divide into 4 equal pieces.
  21. Roll each piece into an 8 inch round circle and place on the prepared baking sheet.
  22. Divide the Swiss chard mixture evenly between the 4 pizza rounds leaving a 1 inch border, topping one half while leaving the other half extended.
  23. Sprinkle the diced mozzarella over the filling onto each calzone.
  24. Fold the extended half over the filling while pressing to seal around the edges to secure the filling.
  25. Use a fork to press down along the outer edge or use your fingers to crimp the edges.
  26. Brush some olive oil over each calzone.
  27. Sprinkle each calzone with Parmesan cheese and dried parsley.
  28. Bake for 30 minutes switching the pans half way through for even baking.
  29. When ready the calzone will be puffed and golden brown.
  30. Let cook a little before slicing and serving.

Recipe Notes

Toast the pine nuts in a small skillet over medium-low heat until they are lightly golden. You'll want to keep an eye on them as they're browning because they can burn very quickly.

 

 

Pizza with sausage and sweet peppers

by 6 Comments

This delicious pizza with sausage and sweet peppers and a homemade tomato sauce bakes up beautifully with a crispy outer layer.

IMG_0573

Pizza has got to be one of the most popular dish to come out of Italy. With infinite possibilities from the crusts, toppings, cheeses and sauces. It is so much fun to make and in less time than you might think.

This pizza with sausage and sweet peppers is a family favorite. The combination of mildly spicy sausage and slices of sweet red bell peppers is a delicious combination. The dough bakes up just beautifully! Soft and airy on the inside with a crunchy, crispy outer layer.

My mom would make pizza once a week for us. There was no ordering in or take out in our family…it just was not done! She would say “che vergogna”, what a disgrace! So now like a good Italian girl, I too make my own pizza once a week.

If you have never made pizza before do give it a try. There is something so comforting from creating dough from scratch!

For The Dough You Will Need:

  • 2 cups warm water
  • 4 tbs olive oil
  • 4 to 5 cups of all purpose flour
  • 1 tbs sugar
  • 1 tsp kosher salt
  • 1 packet “quick rise” instant yeast (Fleischmann’s) 8 grams
  • 2 eggs

In a medium size bowl, stir together 3 cups of the flour, sugar, salt and the yeast.

Heat 2 cups of water with 4 tbs of olive oil in the microwave for 60 to 90 seconds. If your water is not warm enough the yeast will not activate. Too hot and it will kill the yeast. Stir the warm liquids in the flour mixture with a wooden spoon. Add in the 2 eggs and stir very well. Stir in another cup of flour. Invert onto a well floured counter and knead for about 5 minutes working in the last cup of flour a bit at a time just until the dough is soft and smooth. You may not even need the whole last cup of flour.

Grease a large bowl with some olive oil. Place your pizza dough in the greased bowl turning the dough to grease all over. Cover with saran wrap. Let it rise till it doubles in size for about 1 1/2 to 2 hours. On a sunny day I place my bowl of pizza dough on my dinning table where the sun comes shining through. It rises beautifully and works every time ! On a not so sunny day I let my dough rise on my kitchen counter right under one of the spotlights from underneath the kitchen cabinets. Works like a charm!

While the dough is rising prepare the pizza sauce and toppings.

For The Pizza Sauce:

  • 1  28 oz. ground tomatoes (preferably San Marzano)
  • 1  tablespoon of lemon juice
  • 3  to 5 cloves of garlic, minced
  • 2  tsp each of dried oregano, basil and parsley ( if using fresh, increase to 1 tbs) each
  •  kosher salt and black pepper to taste

Stir all the ingredients in a bowl. Note that I did not put the exact measurement of salt. It should really be at your taste. I add a scant teaspoon of kosher salt. The sauce yields 31/2 cups but you will only need 1 1/4 cup to top the pizzas. You can freeze the rest for future use for up to 6 months.

IMG_0543

For The Topping:

  • 3 links of mild Italian sausage (about 1 pound)
  • 2 tsp olive oil
  • 1 medium onion sliced thinly
  • 2 medium size red bell peppers, sliced (set aside)
  • 4 cups grated or shredded mozzarella (set aside)

Heat the olive oil in a fry pan and brown the sausage with the sliced onions together, breaking up the sausage with a wooden spoon for about 10 minutes. Let cool.

When the dough is ready, transfer it on a well floured counter and cut it in half. Working with one half at a time, roll the dough out to fit your pan. I use two 16″ round perforated pans and I roll it out with a well floured rolling pin and on a floured counter. If the dough seems to resist rolling just let it rest for a minute then continue rolling it out. A perforated pizza pan does not need to be oiled. If you do not have a round pizza pan you can use a cookie sheet which has been oiled.

Use 1 1/4 cup of the pizza sauce divided among the two pizzas.The back of a spoon works well for spreading the sauce on the pizza. Proceed to fill the pizzas with the mozzarella, sausage and the red peppers.

IMG_0553

pizza-sausage-peppers

Bake in a preheated oven @ 450* for 20 minutes or until the crust is golden and the cheese has melted.

IMG_0567

IMG_0581

 

pizza-sausage-peppers
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Pizza with Sausage and Sweet Peppers

This pizza with sausage, sweet peppers and a homemade tomato sauce bakes up beautifully with a crispy outer layer.
Cuisine Italian
Author Marisa

Ingredients

  • PIZZA DOUGH
  • 2 cups warm water
  • 4 tbs olive oil
  • 4 to 5 cups of all purpose flour
  • 1 tbs sugar
  • 1 tsp kosher salt
  • 1 packet "quick rise" instant yeast Fleischmann's 8 grams
  • 2 eggs
  • PIZZA SAUCE
  • 1 28 oz. ground tomatoes preferably San Marzano
  • 1 tablespoon of lemon juice
  • 3 to 5 cloves of garlic minced
  • 2 tsp each of dried oregano basil and parsley ( if using fresh, increase to 1 tbs) each
  • kosher salt and black pepper to taste
  • PIZZA TOPPING
  • 3 links of mild Italian sausage about 1 pound
  • 2 tsp olive oil
  • 1 medium onion sliced thinly
  • 2 medium size red bell peppers sliced (set aside)
  • 4 cups grated or shredded mozzarella set aside

Instructions

  1. In a medium size bowl, stir together 3 cups of the flour, sugar, salt and the yeast.
  2. Heat 2 cups of water with 4 tbs of olive oil in the microwave for 60 to 90 seconds. If your water is not warm enough the yeast will not activate. Too hot and it will kill the yeast. Stir the warm liquids in the flour mixture with a wooden spoon. Add in the 2 eggs and stir very well. Stir in another cup of flour. Invert onto a well floured counter and knead for about 5 minutes working in the last cup of flour a bit at a time just until the dough is soft and smooth. You may not even need the whole last cup of flour.
  3. Grease a large bowl with some olive oil. Place your pizza dough in the greased bowl turning the dough to grease all over. Cover with saran wrap. Let it rise till it doubles in size for about 1 1/2 to 2 hours. On a sunny day I place my bowl of pizza dough on my dinning table where the sun comes shining through. It rises beautifully and works every time ! On a not so sunny day I let my dough rise on my kitchen counter right under one of the spotlights from underneath the kitchen cabinets. Works like a charm!
  4. While the dough is rising prepare the pizza sauce and toppings.
  5. Heat the olive oil in a fry pan and brown the sausage with the sliced onions together, breaking up the sausage with a wooden spoon for about 10 minutes. Let cool.
  6. When the dough is ready, transfer it on a well floured counter and cut it in half. Working with one half at a time, roll the dough out to fit your pan. I use two 16" round perforated pans and I roll it out with a well floured rolling pin and on a floured counter. If the dough seems to resist rolling just let it rest for a minute then continue rolling it out. A perforated pizza pan does not need to be oiled. If you do not have a round pizza pan you can use a cookie sheet which has been oiled.
  7. Use 1 1/4 cup of the pizza sauce divided among the two pizzas.The back of a spoon works well for spreading the sauce on the pizza. Proceed to fill the pizzas with the mozzarella, sausage and the red peppers.
  8. Bake in a preheated oven @ 450* for 20 minutes or until the crust is golden and the cheese has melted.

 

Yields 2, 16″ pizzas

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