Scacce Ragusane (Sicilian Layered Stuffed Flatbread)
Scacce Ragusane (Sicilian Layered Stuffed Flatbread) features paper-thin folds wrapped around a tangy basil-tomato sauce and melty aged provolone, creating a lasagna-like interior with a crisp, pizza-style crust. Each bite balances bright acidity, herbaceous notes, and rich, nutty cheese. Serve warm as a casual dinner, a shared appetizer, or a festive centerpiece for gatherings.
- Prep30 mins
- Cook20 mins
- Serves4
- DifficultyMedium
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Scacce Ragusane (Sicilian Layered Stuffed Flatbread), not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactFair
- 56 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 17 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityPoor
- 39 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Processed Culinary Ingredients
- 2 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 32
- Heart Health
- 76
- Metabolic
- 53
- Digestive
- 26
- Inflammatory
- 35
- Performance
- 35
- General Wellness
- 1
Pour 1/3 cup warm water into a bowl and sprinkle the yeast over the top. Let it sit to confirm the yeast is active, 10 to 15 minutes.
- 2
Add 1 1/2 cups semolina flour, olive oil, and salt to the yeast mixture; mix with your hands to make a fairly stiff dough ball, adding more water if needed to bring the dough together.
- 3
Move the dough to a work surface and knead until smooth, about 5 minutes. Cover it with the bowl and let it rest for 30 minutes.
- 4
Uncover the dough and knead for 3 to 4 minutes. Divide it into 2 portions and shape each into a smooth ball, using damp hands to help smooth the dough if needed.
- 5
Generously dust half of a kitchen towel with semolina flour and set the dough balls on top. Sprinkle the tops of the dough balls with semolina flour; cover with the other half of the towel. Let the dough rise until almost doubled in size, about 2 hours.
- 6
Preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil and sprinkle it with cornmeal.
- 7
Roll each dough ball on a lightly floured surface into a very thin circle or oval.
- 8
Stir together the pizza sauce and basil in a bowl; spread a thin layer of sauce over the dough, leaving a 1-inch border. Scatter provolone every few inches over the sauce. Fold opposite edges of the dough toward the center to form a rectangle and press lightly to flatten slightly. Repeat spreading sauce and scattering provolone over the dough.
- 9
Fold each end toward the center to make a square. Spread a thin layer of sauce and scatter pieces of cheese over one half. Fold in half, overlapping the edge by about 1 inch. Move to the prepared baking sheet. Repeat the filling and folding (Steps 8 and 9) with the remaining dough, sauce, and cheese.
- 10
Bake in the preheated oven until deeply browned, 16 to 18 minutes. Some spots may char, which is fine and desirable, since scacce are traditionally cooked in very hot wood-fired ovens. Let rest 15 minutes before slicing and serving.
- Calories 529.91 kcal High 27%
- Protein 23.55 g Good Source 47%
- Carbohydrate 66.62 g 24%
- Total Fat 18.66 g High 24%
- Saturated Fat 7.82 g High 39%
- Trans Fat 0.0 g Low Source 0%
- Cholesterol 33.6 mg Moderate 11%
- Sodium 522.04 mg High 23%
- Dietary Fiber 9.84 g Good Source 35%
- Total Sugars 4.27 g --
- Added Sugars 0.83 g Low Source 2%
- Calcium 365.29 mg Good Source 28%
- Iron 3.42 mg Moderate 19%
- Potassium 478.82 mg Moderate 10%
- Vitamin A 17.83 mcg Low Source 2%
- Vitamin C 3.74 mg Low Source 4%
- Vitamin D 0.21 mcg Low Source 1%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Wheat 🌾
- Gluten
- Corn 🌽
- Tomatoes 🍅
About This Recipe
Scacce Ragusane (Sicilian Layered Stuffed Flatbread) is an Italian dinner recipe made with 9 ingredients. It takes about 50 mins, serves 4, and is rated medium. Key ingredients include Active Dry Yeast, Cornmeal, Fresh Basil, and Olive Oil. Each serving provides about 529.91 kcal, and is a good source of protein.
Recipe Questions
- What is Scacce Ragusane (Sicilian Layered Stuffed Flatbread)?
- It is an Italian recipe made with 9 ingredients, usually served for dinner or lunch.
- What is Scacce Ragusane (Sicilian Layered Stuffed Flatbread) made of?
- The main ingredients are Active Dry Yeast, Cornmeal, Fresh Basil, Olive Oil, Pizza Sauce. The full list of 9 is above.
- What goes well with Scacce Ragusane (Sicilian Layered Stuffed Flatbread)?
- Explore these Italian side-dish recipes.
- How long does it take to make Scacce Ragusane (Sicilian Layered Stuffed Flatbread)?
- About 50 mins in total: 30 mins to prepare and 20 mins to cook.
- How many calories are in one serving?
- One serving provides about 529.91 kcal. The full nutrition breakdown is above.
- Is Scacce Ragusane (Sicilian Layered Stuffed Flatbread) easy to make?
- This recipe is rated medium, with 9 ingredients and 10 steps.
- Is Scacce Ragusane (Sicilian Layered Stuffed Flatbread) healthy?
- Scacce Ragusane (Sicilian Layered Stuffed Flatbread) has an easyChef Pro health score of 41/100. Per serving, it provides 529.91 calories and 23.55 g of protein, or 47% of the Daily Value. It is a good source of dietary fiber and calcium. Worth noting per serving: sodium at 522.04 mg (23% of the Daily Value) and saturated fat at 7.82 g (39% of the Daily Value). It contains Milk, Wheat, Gluten, Corn and Tomatoes, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
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