Schiacciata with Peppers and Scamorza

Schiacciata with peppers and scamorza is a delicious dish that combines Mediterranean flavors in a tantalizing contrast of textures and tastes. Here’s how to prepare it.

Ingredients

• 1 schiacciata (flatbread similar to focaccia), already baked
• 2 bell peppers (one red and one yellow for a colorful dish)
• 200 g smoked scamorza
• Extra-virgin olive oil, as needed
• Salt and pepper, as needed
• Dried oregano, as needed
• (Optional) a few capers or black olives for garnish

Preparation

1. Wash the peppers, remove the stem, seeds, and inner membranes, then cut them into strips or bite-sized pieces, according to preference.
2. In a large skillet or on a griddle, cook the peppers with a drizzle of extra-virgin olive oil, salt, and pepper until softened and lightly caramelized around the edges.
3. Take the schiacciata and, if it hasn’t been pre-baked, brown it in the oven following the standard instructions or to your taste.
4. Cut the smoked scamorza into slices or cubes.
5. When the peppers are ready, remove the pan from the heat and place the warm peppers on the surface of the schiacciata.
6. Distribute the scamorza over the peppers, making sure to cover as much surface as possible.
7. Bake the schiacciata with peppers and scamorza in a preheated oven at 200 °C for about 5-10 minutes or until the scamorza has melted and is lightly golden.
8. Remove from the oven, sprinkle with a pinch of dried oregano for an aromatic touch, and, if desired, add a few capers or black olives as garnish.

Serve the schiacciata hot, sliced into pieces that best highlight the pairing of the sweet peppers, the smoky flavor of the scamorza, and the crispiness of the bread.

Trivia

Schiacciata is a Tuscan term that in many other parts of Italy corresponds to what is called “focaccia”. In Tuscan cuisine, schiacciate can vary in thickness and texture, and are often enriched with simple yet high-quality ingredients such as seasonal vegetables and local cheeses.