Step 1

Begin by preparing one recipe of my easy no knead pizza dough until step #4, that is until the initial 6-24 hour rising period.

Step 2

This dough is quite sticky, therefore flour your work surface and hands well. Scrape the dough onto a well floured work surface and divide in Follow my detailed instructions for shaping the no knead dough into 2 balls.

Step 3

Place the dough balls in a lightly greased bowl. Cover and let rest for 1 hour longer. Do not skip this step! After this rising period, the dough will be less sticky making it easier to handle and shape in the next step.

Step 4

While the dough is resting, prepare the filling.

Step 5

Bring a large pot of salted water to a boil. Add cauliflower and cook until fork tender, about 5 minutes. Drain and transfer to a bowl.

Step 6

Heat olive oil in a large skillet and add the white parts of the green onions. Cook, stirring, for 2 minutes.

Step 7

Add the boiled cauliflower florets and green part of the green onions. Cook for 5 minutes using the back of a wooden spoon to further break down the cauliflower into smaller pieces. Add salt and pepper, to taste and red pepper flakes, if using. Transfer to a bowl to cool slightly.

Step 8

Grease a large, circular pizza pan lightly with olive oil. Take one ball of dough and place on a well floured work surface. Use your finger tips to stretch it out into a roughly 12-14 inch wide circle. Carefully lift it and transfer onto the prepared pan. Brush the entire surface lightly with olive oil.

Step 9

Evenly disperse half the cubed caciocavallo cheese over the surface of the dough. Spread the cauliflower mixture over the cheese. Top with the chopped black olives and remain cubed caciocavallo cheese.

Step 10

Flatten the second ball of dough into a circle large enough to cover the scacciata and place it over the filling. Crimp the edges of the top and bottom dough together and use a fork to prick small holes in the top dough. Cover with a clean tea towel and let rest 1 hour.

Step 11

Preheat oven to 425 degrees F. Brush the top dough with olive oil and bake until golden, both on top and underneath, from 25-30 minutes. Let rest a few minutes before slicing. Serve hot, at room temperature or even cold.