Comments on: Pizza Scima (Abruzzese Unleavened Flatbread)

By: Tina Prestia

Tina Prestia — Sat, 26 Jul 2025 10:40:49 +0000

In reply to Teresa Carvalho. Hi Teresa! You’re welcome. It’s so delicious and I haven’t even seen Pizza Scima in Abruzzo. I guess I need to visit the Chieti area more. The peppers and oil sound delicious! As does the broccoli rabe. Oh yum. Thank you for writing and sharing. I’m hungry now!

By: Teresa Carvalho

Teresa Carvalho — Fri, 25 Jul 2025 13:43:38 +0000

Thank’s a million Tina.
This recipe is amazing. I was born in Abruzzo, provincia di Chieti and my Mom would make this “pizza” all the time under the coppa. She would let it cool, slice it and then fill the middle with onions and peppers or dried peppers and olive oil, broccoli rabe, whatever needed to be used up or was on hand. Of course accompanied by a nice hot or cold antipasto was always an option. When my two girls were growing up, we had homemade pizza made by my mother’s experienced hands but when they started having “Nonna’s pizza” which the pizza schima became known as in our family, they would always say “I hope she makes it with the dry peppers and oil’ as it was their most favorite way to have. Most times their wish came true as it was also my Dad’s favorite. My daughter’s are adults now and we try to make it as often as possible. We still call it Nonna’s pizza and we remember our loved ones through our food. Thank you for an actual recipe and for the nostalgia

By: Tina Prestia

Tina Prestia — Mon, 09 Sep 2024 18:15:42 +0000

In reply to Pamela. Hello Pamela. The wine adds nice flavor if you need to leave it out, maybe try white wine vinegar? Or half water, half vinegar? I haven’t tried it but might add that extra flavor that the wine gives. As for the garlic, I wouldn’t add it, the temperature of the oven is so high, I think it would burn and leave a bitter taste. Let me know how it goes!

By: Pamela

Pamela — Mon, 09 Sep 2024 12:38:01 +0000

I dont drink can I leabe out wine and use water and put crushed garlic on top while cooking ?

By: Tina Prestia

Tina Prestia — Sat, 10 Feb 2024 21:20:11 +0000

In reply to Lisa. Hi Lisa! Thanks for the update. I make typos all of the time! No worries. It’s good that you wrapped them as you did. If you had put them in plastic, I think the salt would have melted a bit and the crunch wouldn’t have been the same. Good to know that it worked for you! It is hard to stop eating which is why I’ve never had to store one for very long! I’m glad they were a hit. Thanks for the Lanciano trivia. Very interesting.

By: Lisa

Lisa — Sat, 10 Feb 2024 19:30:21 +0000

Hi Tina,

Please forgive all those typos in my earlier comment! I made six of these the day before. I loosely draped a stack of them with a linen towel overnight, and then carried them to church in a large baker’s box. They were still crunchy and delicious! Since I made so many I had some leftovers, which my family appreciated, but there is one problem with these–I can’t stop eating them! Thank you for sharing the recipe and the wonderful history! It was especially interesting to hear of the possible connection to Lanciano, because our event was part of the three-year Eucharistic Revival and Lanciano is the site of one of the most famous Eucharistic Miracles.

By: Tina Prestia

Tina Prestia — Fri, 02 Feb 2024 13:57:23 +0000

In reply to Lisa. Hello Lisa! I’m so glad that you liked it. It’s interesting, isn’t it? The crunch is fabulous. If you are concerned about keeping that texture, you could wrap it tight the day before and perk it up in the oven. The salt crystals don’t necessarily look as nice the day after but it will still taste good. Maybe you can prep and weigh all of your ingredients the day before your event and make it fresh? It’s so good hot out of the oven. Let me know how it goes. I never find that it last very long…

By: Lisa

Lisa — Fri, 02 Feb 2024 02:02:34 +0000

Tina,
I just made this today–it was fabulous! I was also baking my usual bread, so it was interesting to have the quick pizza scima ready to go while the other bread was still rising. How long do you think this will reatin it’s wonderful crunchy texture? I’m thinking of bakoing it a day ahead for an event at my church and serving it with frittatas. How would you store it overnight?
Thanks!
Lisa

By: Tina Prestia

Tina Prestia — Sun, 14 Jan 2024 20:48:54 +0000

In reply to Sue. How wonderful! Where did you have it?

By: Sue

Sue — Sun, 14 Jan 2024 14:29:44 +0000

I had this today in a restaurant with onion in the middle – it was amazing