Wellness & Natural Food

Sicilian Pizza Secca

© Ph. Veronica Lavenia - The Wolf Post
Written by Veronica Lavenia

Pizza secca or dry pizza is a Sicilian specialty from Catania city (Western Siciliy), known elsewhere as “Schiacciatina”. Sold already cut into squares in bakeries and rotisseries, it is also perfect to be enjoyed cold, as a snack, aperitif or savory snack. Prepared with very few, quality ingredients.

For this recipe I used a very high quality Apulian flour with ancient grains. A flour with no added additives,  glisophate and mycotoxins free . The type of roller technology, used for grinding, makes it possible not to heat the grain and maintain all the nutritional characteristics.

 

Dry Pizza: Ingredients for about 12/15 pieces

500 g flour with ancient grains

15 g  sea salt

15 g  coconut sugar (or other unrefined organic sugar)

15 g organic instant yeast for savory products (aluminum free)

300 ml warm water

3 tbsp EVO

1 heaped spoonful dried rosemary

3 tbsp Parmigiano Reggiano, grated

 

Dry Pizza: Method

  1. Mix the flour with the salt, sugar and instant yeast.
  2. Add the water and two tablespoons of oil, a little at a time, mix until the ingredients are mixed. Once the dough has been worked, spread a thin sheet on a baking tray lined with parchment paper.
  3. Sprinkle the surface of the dough with rosemary and Parmigiano.
  4. Bake at 180 ° in a preheated oven for 30 minutes.

About the author

Veronica Lavenia

PhD (former University academic). Italian based (food) writer and magazine contributor. Authors of six books (five cookbooks), some of her works have appeared and appears in the most popular International food magazine, as “Gluten-free Heaven”; "Vegetarian Living"; "Veggie Magazine"; "Lifestyle FOOD"; "Australian Good Food & Travel Guide; "Chickpea";" TML" (The Mediterranean lifestyle), among others. EVOO Communicator.