Schiacciata Ripiena - Rapini and Sausage

This version with rapini and sausage is one of our favourites and is a must-try classic Italian combo.

By Stef Poci

@chefstefp

May 27, 2026

By Stef Poci

Ingredients

500

g all-purpose flour
260

ml Gratsi White Wine
15

g salt
50

ml olive oil
1

bunch rapini
4

mild Italian sausages
200-250

g provola cheese, cubed
2

tbsp olive oil (for cooking)
2

garlic cloves, whole
1

red chili or 1 tsp chili flakes
Lard or olive oil, for greasing

Instructions

TOTAL TIME

1 hour

6 servings

Schiacciata ripiena, regardless of filling, is something we always make when we have friends over, for holidays such as New Years Eve, or on a laid back Saturday night with a glass of wine. It's very easy to make, tastes amazing, and is so satisfying. This version with rapini and sausage is one of our favourites and is a must-try classic Italian combo. Perfect example of using what you have and making something delicious, which is exactly how I was raised.

Instead of adding water to the dough, I will substitute it with Gratsi White Wine, which will give it an extra flaky result.

A stack of golden-brown, flaky pastry slices filled with sausage and leafy greens is neatly arranged on a white plate, with a blurred window and greenery in the background.

A plate of golden-brown, flaky pastries filled with greens and possibly meat, stacked in layers. In the background, there are two glasses of water, one with the word GRATS printed on it, and a blurred green outdoor scene.

A smiling woman with long brown hair holds a plate stacked with slices of savory pie filled with greens and sausage, in a well-lit indoor setting.

STEP 1

Prepare the Dough:
In a bowl or stand mixer, combine flour, Gratsi White Wine, salt, and olive oil. Knead until a smooth dough forms. Cover with plastic wrap and let rest for 20 minutes.

A glass mixing bowl contains flour, melted butter, and milk on a stainless steel surface, ready to be mixed together for baking.

A hand pours clear liquid from a bottle labeled GRATS into a mixing bowl filled with flour and oil. A bottle and glass sit on the counter, and a window with greenery is in the background.

A ball of dough sits on a floured metallic surface, with flour sprinkled around it.

STEP 2

Prepare the Rapini Filling:
Bring a pot of salted water to a boil. Blanch the rapini for 2–3 minutes, then drain to remove excess water. Roughly chop.

Heat olive oil in a pan, add garlic and chili, then sauté the rapini for about 5 minutes until flavourful. Remove garlic cloves and set aside to cool slightly.

A pot filled with freshly steamed kale sits on a metal surface. Steam is visible rising from the vibrant green leafy vegetables.

A stainless steel pan with a clove of garlic, a small amount of chili paste or sauce, and oil inside. In the background, there are two glasses—one half-filled with white wine and one with a clear liquid.

A close-up of sautéed greens with chili flakes and oil in a metal pan, with two glasses of white wine in the background near a window.

STEP 3

Assemble the Schiacciata:
Preheat the oven to 500F. Grease a baking tray with lard or olive oil. Divide the dough in half, making one portion a tiny bit larger than the other. Roll out the larger piece thin and place it in the tray, letting it come up the edges slightly. Spread the rapini evenly over the base.

Hands pressing pizza dough evenly into a rectangular baking pan on a metal countertop, smoothing it out to fit the edges.

Cooked broccoli rabe with garlic and red pepper flakes in a stainless steel pan on a gray surface. The greens appear sautéed and lightly wilted.

A hand uses tongs to place sautéed greens onto a rectangular sheet of dough in a baking pan. A glass of white wine and a shot glass are on the counter nearby.

STEP 4

Using a knife, make a shallow slit along each sausage and remove the casing. Add the raw sausage meat directly on top of the rapini, breaking it up into small pieces and distributing it evenly.

A hand holds a raw turkey neck while using a knife to cut it open; another turkey neck rests on a white plate in the background on a metallic surface.

A baking sheet with raw pizza dough topped with sautéed broccoli rabe sits on a metal countertop near a window, with two glass bottles in the background.

A hand adds small pieces of sausage to a rectangular sheet of dough topped with sautéed greens, likely broccoli rabe, on a metal baking tray. A glass of white wine sits nearby on the counter.

STEP 5

Scatter the cubed provola cheese over everything. Roll out the second, slightly smaller piece of dough and place it over the filling. Fold the overhanging bottom dough over the top layer to seal the edges. Brush the top with olive oil and pierce it a few times with a fork to allow steam to escape.