Schiacciata with Cheese Topping

If Focaccia is half way between pizza and bread, then Schiacciata is half way between Focaccia and Pizza. It is flat and usually infused beautifully with olive oil.

Originally cooked in the ashes of the hearth, schiacciata, meaning squashed, is flat and 2 – 3 cm thick (but can be thinner). Variations of the bread are made throughout Italy. In Tuscany, it is simply brushed with olive oil and sprinkled with salt. Herbs such as rosemary can be added. A sweet version with grapes and sugar is also made.

This recipe with onion and cheese is great weekday lunch-at-home fare, even for Sunday night supper. It is great with a hearty soup. Maybe Onion Soup would be fabulous. In late Summer, pair it with ripe, bursting figs and celebrate the end of summer.

Similar recipes include Sweet Potato Bread with Raisins and Walnuts.

You might also liked our Focaccia recipes. Our pizza recipes are here. If you need pizza dough, the recipes are here. Feel free to browse other recipes from our Retro Recipes series. Or explore our Late Spring dishes.

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Pizza on the BBQ

Sometimes, only a pizza will do.

Sometimes, only a pizza will do. Sometimes the comfort of carbs and the take-away feel are the things that are required. When such attacks come, make a pizza. For ease, make it in a covered BBQ, such as a Weber Q.

You might also like to try other Vegetarian BBQ Recipes. You can browse them here. They include Hot Tomato Salad, Garlicky Eggplant with Feta, and Asparagus in Pastry. Do browse the complete BBQ Series of recipes, there are so many more recipes including Baked Garlicky Eggplant, Baked Apricots, and Hot Tomato Salad. Find inspiration in our Spring recipes here and here.

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Haloumi Pizza with Oven Dried Tomatoes

From the market to the kitchen in Italian style.

Trawling the Farmer’s markets, the result was a full shopping bag topped with some sweet autumn cherry tomatoes, some rapé (rapini), and my favourite organic pizza dough. They came together in a pizza.

Take a look at our other pizzas here and here, and a collection of tomato recipes here and here. Check out our oven dried tomatoes here and here. Find inspiration in our Autumn recipes here and here.

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Farinata | Socca | Chickpea Flour “Pizza”

Baked chickpea flour farinata with a pizza topping.

There can’t be a more versatile ingredient than the chickpea – whole, crushed, blitzed or ground; soaked, cooked, dried or tinned. But it is when they are dried and ground that the excitement really begins. Chickpea flour (also known as Bengal gram, gram flour and besan flour) forms the basis of some of my favourite comfort food.

Chickpea flour is used by cuisines from France through to India (from Socca in France to Farinata in Italy, to Iranian gondi dumplings, to pudla in India, for example), an beyond that as well. It is a versatile cooking medium, even lending itself to batters for deep frying vegetables and other snacks. There are also cardamom flavoured biscuits, pistachio studded fudge, sev noodle snacks, delightful yoghurt curries, In India its use is ubiquitous, and Italy seems to have a wonderful understanding of its properties too. This nutty-flavoured flour has grabbed the attention of cuisines around the world .

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