Italian Broccoli Scarpaccia (Smashed Broccoli Pie)

Servings:

Prep Time: 10

Cook Time: 1

Total Time: 1 10

We created a new type of Italian Scarpaccia with this broccoli version. Scarpaccia is a kind of rustic Italian tart that is thin, crispy and so delicious!

Equipment

Ingredients

2 tbs olive oil (divided)
3/4 lbs broccoli florets, small
1/2 red onion, sliced
salt + pepper, to taste
1 cup flour
1/3 cup corn meal
1/2 tsp each garlic powder, paprika, dried oregano + salt
1 cup water
2 tbs grated parmesan
optional garnish: fresh parsley + chili pepper flakes,

US Customary - Metric

Instructions

In a large deep skillet, heat 1 tbs olive oil. Add in the broccoli and onion and saute until charred, about 7 minutes. Season with salt and pepper to taste.
Preheat your oven to 350℉. Line a 9x13 METAL baking dish with parchment paper and spray with olive oil.
In a large bowl, whisk together your flour, corn meal, garlic powder, paprika, dried oregano, salt and pepper to taste. Add in the water and 1 tbs olive oil and stir until a batter forms. Throw in sauteed broccoli, onions and mix to combine. Transfer to your baking sheet and spread out to a THIN LAYER. Sprinkle with the grated cheese and extra corn meal, spray with olive oil and bake for 50 -55 minutes. Remove from oven and allow to cool 15 minutes prior to slicing.

Notes

If you want to make this dish Vegan, simply sub in nutritional yeast for the parmesan cheese.

Store leftovers in an air tight container in your fridge.

Nutrition

Author: Stella Drivas