"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Uncle David's Scachatta, by David Logiudice, is from A Taste of Family,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 1/2 Pizza Dough Olive Oil Salt & Pepper Small Batch of Uncle David's Sauce Romano Cheese
Potato Filling: Peel and chop 6 large potatoes Roasted bunch of Garlic - see Uncle David's Sauce Recipe Small Batch of Uncle David's Sauce 1 Large Sweet Onion 4 Sun Dried Tomatoes, diced
Broccoli Filling: 2 bunches of Broccoli Roasted Bunch of Garlic - See Uncle David's Sauce Recipe 1 Large Sweet Onion, chopped
Optional for either filling: add cooked Sausage, Hamburger, Spinach or any item you like.
Potato Filling: Cook chopped up potatoes in microwave on the baked potato setting. Add to large frying pan olive oil, potatoes, garlic, onions and sun dried tomatoes. Saute until potatoes are nice and brown.
Broccoli Filling: Boil Broccoli in large pan until al dente. Drain Broccoli. In a large frying pan add olive oil, garlic and broccoli. Saute until broccoli tips get golden brown.
Pizza: Drizzle olive oil on 13x19 pan. Rub oil to cover the whole pan. Roll out dough and place on pan. Fill half the dough with 1" thick of either the Potato Filling or the Broccoli filling. Using large serving spoon scoop out 6 spoonfuls of Uncle David's Sauce to drizzle on top of filling. Sprinkle Romano Cheese to taste on top. Fold over dough to cover filling. Pinch all sides to close the filling inside the dough. Bake at 400º until dough is golden brown and sounds hollow when you touch it. Check bottom by lifting up dough with a spatula.
Aunt Joanne would cheat and buy frozen hash brown potatoes to cook in the microwave oven.