Recipe Introduction

Quote from Cosmo: “I served this much thinner variation of Faccia Vecchia, called ‘scachatta,’ to bar customers. It is not filling and it was chock full of anchovies that made them thirsty. The scachatta was free and the patrons loved it! Maybe because it was free, but I have an inkling they must have liked the flavor, too. The more they ate, the thirstier they became, and then they would drink more to quench their thirst. Drinks were not free.”

Ingredients:

• 1 package of hot roll mix (for pizza dough)
• 1/4 to 1/3 cup good olive oil
• 4 – 3.5oz jars anchovies – strips cut into thirds
• 4 small onions thinly sliced
• 1 – 16 oz can whole and peeled tomatoes – drained, then cut into small pieces
• 1/2 –1 Tablespoon oregano – or to taste
• 2 – 8”x12” x 1” baking pans

Instructions:

• Follow directions on box
• Cut the dough in half – one for each pan
• Pour oil on the pan and cover entire pan
• Carefully spread the dough to all sides of the pan – this may be difficult because the dough can tear, if so, pinch the dough to cover the space
• Let rise, then firmly place the anchovies into the dough, add the onion and tomato
• Bake scachatta at 375 degrees for about 30 minutes or until crust is brown – not light brown, but well done.

Number of Servings: Four

Final Comments:

Quote from Cosmo: “Personally, I like the Faccia Vecchia more because of its thickness, that is, if the dough is good. But if I’m in the mood for anchovies and I don’t want to wait for the thicker dough to get done, then I’m more than happy with the scachatta. If you put both in front of me, my choice would be have some of each.”