1 lb white potatoes, peeled and thinly sliced to ¼” thickness
750ml tomato passata (crushed tomatoes)
1 cup mozzarella, shredded
2 tbsp Romano cheese, grated
1 tsp fennel seeds (optional)
Salt and pepper to taste
Garlic powder to taste
Dried parsley to season
Olive oil for cooking and drizzling
Preheat oven to 350F.
Line a 19″X12″ lasagna pan with parchment paper and grease lightly with olive oil.
Divide the dough into 2 sections and let rest for 30 minutes covered with food-safe plastic wrap. One section will be 1/3 of the dough for the top and the other section will be 2/3 of the dough for the bottom. The bottom dough needs to be a little thicker than the top dough.
In a large frying pan, over medium heat, add 1 ½ tbsp olive oil. Caramelize the onions then set aside.
Using the same large frying pan (cleaned), add 1-2 tbsp olive oil and brown the pork and beef meats over medium heat until cooked. Season the meat with salt, pepper, granulated garlic and dried parsley (to your taste and liking).
Add the potatoes and allow to cook 4-5 minutes to get some color, then add the tomatoes.
Continue to cook until the potatoes are tender when pierced with a fork.
Taste the mixture and adjust the seasoning if necessary then set aside to cool.
Roll out the ⅔ portion of the rested dough to a rectangle which is slightly larger than the pan. Place it in the prepared pan so that it fits the bottom nicely and goes up the sides of the pan.
Lightly brush the dough with olive oil.
Add the potato and meat mixture spreading evenly over the dough. Sprinkle with a little salt and pepper. Add the caramelized onions evenly over the surface. Next, sprinkle the fennel seeds over the entire area if using. Add the mozzarella and Romano cheese to cover evenly.
Lightly press the ingredients down as you add them.
Roll out the remaining ⅓ portion of dough into a 19X12” rectangle and place on top of the mixture. Pinch the sides of the bottom dough with the top layer to form a seal all the way around the schiacciata. Using the tines of a fork, press down evenly all around the seal.
Brush the dough with a little olive oil then sprinkle lightly with some more of the Romano cheese.
Using a sharp knife, add a few slits in the top layer of dough for the steam to escape during cooking.
Cover the pan with a clean tea towel and let it sit on the counter for 30 minutes. The dough will begin to rise.
Remove the tea towel and cover the pan with foil. Place the pan on the lower rack of the oven and bake for 30 minutes. After 30 minutes, remove the foil and move the pan to the upper rack. Bake for an additional 30 minutes or until the dough is crispy and browned.