Il Cucinologo
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Schiacciata with Zucchini, Speck and Datterini

17/11/2023

The schiacciata with zucchini, speck and datterini is a tasty and colorful variant of the more classic Tuscan schiacciata. Here’s how to prepare it:

Ingredients

  • Pizza or focaccia dough ready or homemade (about 500 g)
  • 2 medium zucchini
  • 150 g of sliced speck
  • 200 g of datterini cherry tomatoes
  • Extra virgin olive oil
  • Salt and pepper to taste
  • Fresh rosemary (optional)
  • 1 clove of garlic
  • 150 g of soft cheese (such as stracchino or mozzarella)

Preparation

  1. Start by preheating the oven to 200 °C.
  2. Wash the zucchini and cut them into thin slices, preferably with the help of a mandoline.
  3. Place the zucchini in a bowl, add a pinch of salt, pepper and a drizzle of extra virgin olive oil, and mix to season evenly.
  4. Wash the datterini cherry tomatoes and cut them in half.
  5. Roll out the pizza dough on a baking tray lined with parchment paper, creating a rectangle or a circle, depending on the shape you prefer.
  6. Distribute the zucchini slices evenly on the surface of the dough, leaving a free margin at the edges.
  7. Cut the speck into strips or leave it as whole slices and arrange it on top of the zucchini.
  8. Add the datterini cherry tomatoes, with the cut side facing up, and distribute them evenly.
  9. Add a drizzle of extra virgin olive oil and, if you like, some fresh rosemary needles and a clove of garlic cut thinly.
  10. Finally, add the cheese in pieces or slices scattered to cover the surface.
  11. Bake the schiacciata and cook for about 20-25 minutes or until the dough becomes golden and crispy.
  12. Remove from the oven and let it cool slightly for a few minutes before serving.

The schiacciata with zucchini, speck and datterini is excellent both hot and at room temperature. It is a versatile dish, suitable as an appetizer or as a main course accompanied by a fresh salad.

Fun Fact

The word “schiacciata” in Tuscany refers to a variety of focaccia, which can be seasoned in very different ways. Speck is a typical cured meat from Northern Italy, particularly from South Tyrol, and with its smoky flavor it gives dishes an intense taste.