120 g tomato sauce
150 g mozzarella, slices
75 g prosciutto cotto, slices
70 g artichokes (from jar or frozen)
50 g mushrooms, slices
40 g black olives, halved
10 g rocket
10 g olive oil
Extra: Italian herbs
Schiacciata Capricciosa with cotto and vegetables
Created byAndrzej Wiesławski
Ingredients(for 1 serving)
1 Schiacciata lingua romana pre-sliced
Difficulty
Basic
Cooking time
5 + 10 min
Price range
€
Schiacciata Lingua Romana like a cross between a sandwich and a pizza: an extra-long flatbread that you can instantly top with your customers' favourite ingredients...or your own! We suggest a "Capricciosa" - after the pizza of the same name - with ham, mushrooms, artichoke and tomato. But feel free to come up with your own creations. Gustoso!
Mise-en-place
Defrost the schiacciata as directed on the packet, but do not bake yet!
Preparation
Spread on the tomato sauce. Top with the mozzarella, prosciutto cotto, artichoke (drained!), mushrooms and olive.
Bake for 5 to 6 minutes in a preheated oven at 200 to 220°C.
Remove from the oven, garnish with the rocket, olive oil, Italian herbs (to taste) and season with freshly ground salt and pepper.
Serve immediately!
Tips from the chef
Tip 1
"Want to reduce costs and/or appeal to veggie customers? Then leave out the prosciutto cotto and add extra cheese and/or grilled vegetables such as pepper, courgette, aubergine and so on.”
Tip 2
"You can also prep this schiacciata in advance up to step 2 (= toppings). You can then bake and garnish it as and when required - and you could even adapt it to your customer's preferences."
Tip 3
"You can experiment to your heart's content with this schiacciata. Replace the tomato sauce with mascarpone, ricotta or sour cream and you have a schiacciata bianca. Very popular in winter with mushrooms and truffle. Or how about a pizza verde in spring with green pesto, green vegetables (like asparagus and peas) and herb oil?"
Did you know?
Schiacciata is inspired by traditional recipes, prepared with high-quality ingredients with respect for traditional baking methods. The unique biga dough is fermented Italian style with just 3 ingredients: water, flour and yeast. The baker then presses gently into the dough with their fingers to create an authentic artisanal look and proofs the dough five times for a soft lamination and an airy dough. This is then baked according to the Romana method: briefly, on stone and at a high temperature.
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