SCHIACCIATA with PANCETTA and PROVOLA in a skillet, an easy and quick one-dish meal, recipe for dinner, savory pie perfect for a packed lunch, great as an appetizer.
The schiacciata with pancetta and provola in a skillet is the perfect recipe to try when you have little time and are looking for an idea for dinner or a tasty starter. It is a simple preparation, also ideal for a homemade aperitif or a quick but flavorful lunch.
The dough is made with few ingredients: flour, water and oil, without yeast, so there is no waiting or rising time. An ideal choice for those who want something good to prepare at the last minute.
The real strength of this quick skillet schiacciata is the contrast between the crispy crust on the outside and the gooey, flavorful interior, where the provola melts perfectly with the pancetta, making every bite irresistible.
Cooking in a skillet is another winning feature: no oven, no long waits, just a few minutes to get a golden, crispy result. It’s also a practical solution for those who don’t want to turn on the oven during hot months.
This skillet schiacciata with pancetta and provola can also be easily customized. You can add a touch of rosemary, substitute provola with another melty cheese like scamorza, or enrich it with grilled vegetables.
Join me in the kitchen today — there is the schiacciata with pancetta and provola in a skillet.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Cooking time: 15 Minutes
- Portions: 3People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 2/3 cups 00 flour (all-purpose flour)
- 7 tbsp water
- 1 1/3 tbsp extra virgin olive oil
- 7 oz pancetta (Italian cured belly bacon), diced or sliced
- 3.5 oz provola cheese, sliced
Steps
Pour the flour into a bowl, add the water and oil and work the dough until it becomes smooth and workable; you can use a food processor if you prefer.
Divide the dough into two parts and roll out one half on the work surface or directly in the oiled skillet, and fill with the pancetta. I used both bacon and sweet pancetta cubes.
Also add the provola slices and close with the other sheet of dough.
Cook, flipping it, for about 15 minutes — 7 minutes per side.
Enjoy!
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SCHIACCIATA with PANCETTA and PROVOLA in a skillet
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FAQ (Questions & Answers) SCHIACCIATA with PANCETTA and PROVOLA in a skillet
Can the schiacciata with pancetta be prepared without yeast?
Yes, this version of the schiacciata is without yeast, made with a simple dough of flour, water and oil. It is perfect for those who have little time and want to avoid proofing.
What type of pancetta is recommended?
You can use smoked or sweet pancetta, cut into cubes or thin slices. Both versions give a pronounced flavor to the schiacciata.
Can provola be substituted?
Certainly, instead of provola you can use scamorza, well-drained firm mozzarella, caciocavallo or any melty cheese of your choice.
Can the schiacciata be prepared in advance?
Yes, you can prepare it and keep it covered in the fridge for a few hours. It is also good cold, but you can reheat it in a skillet to bring back the crispiness.
Is it possible to bake it in the oven?
Yes, if you prefer you can bake the schiacciata in the oven at 392°F for about 15-20 minutes, but the skillet version is faster and just as tasty.
