Pizza of escarole
Pizza di scarola
Traditional recipe
Neapolitan stuffed Christmas pizza: bread dough stuffed with escarole sautéed, olives, capers, anchovies and pine nuts.
The pizza of escarole It is a typical Neapolitan Christmas dish, prepared on December 24th as a lean dish. It is a 'closed pizza' - two discs of bread dough with the filling inside. The escarole (bitter curly endive) is first blanched then sautéed in skillet With flavorful ingredients: black olives, capers, anchovies, and pine nuts. The result is a sweet and sour filling with Arabic influences, typically Neapolitan. It's best eaten hot right out of the oven, but it's also delicious cold the next day.
Instructions
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3 steps · natural Italian voice
Prepare and let the dough rise
Combine flour, yeast dissolved in warm water, oil and salt; knead for 10–15 minutes by hand (or 7–10 with a stand mixer) until the dough is smooth and elastic. Shape into a ball, lightly grease it, and place in a covered bowl; proof 60–90 minutes at room temperature until the dough doubles: the indentation of your finger should slowly return.
Cook and season the escarole
Blanch there escarole 4–5 minutes in salted water, drain and squeeze vigorously. Brown two cloves of garlic crushed in oil over high heat until they smell good, add the escarole and cook for 2–3 minutes; lower the heat, fold in the anchovies, pressing them into the bottom, and add the olives, capers, and toasted pine nuts. Continue cooking for 8–10 minutes until the filling is flavorful and well-drained.
Assemble and bake
Divide the dough in two, roll out the first sheet in one baking pan greased pastry (26–(11.02 in) 28 cm) and spread the cooled filling, leaving a border. Cover with the second sheet of pastry, seal and trim; brush with oil and make holes for steam. Bake on baking pan Preheat oven to 190°C (374°F) for 30–35 minutes until golden brown; let rest for 10 minutes before serving.
Chef's Tips
Squeeze it well escarole: water makes the pizza soft. Anchovies dissolve in the skilletThey're not noticeable, but they add a deep flavor. They can be eaten hot or cold: both are excellent.
Ingredients
- For the pasta: (17.64 oz) 500 g of 00 flour, (0.53 oz) 15 g of fresh yeast, (8.45 fl oz) 250 ml warm water, (1.01 fl oz) 30 ml oil, (0.28 oz) 8 g salt
- For the filling: (2.2 lb) 1 kg of escarole, (3.53 oz) 100 g black olives, (1.06 oz) 30 g desalted capers, 4 anchovies, (1.06 oz) 30 g pine nuts, 2 cloves of garlic, extra virgin olive oil
Can't find it in the US?
- 00 flourMost US supermarkets
All-purpose flour, same weight
Or: Bread flour for pizza and bread
- fresh yeastUS equivalent
Active dry yeast: 40% of the fresh weight (25 g fresh = 10 g active dry)
Or: Instant yeast: one third of the fresh weight (25 g fresh = 8 g instant)
Dissolve active dry yeast in lukewarm liquid first; mix instant yeast straight into the flour.
- salt-packed capersItalian delis or online
Capers in brine, rinsed
⚠️ Automatic ingredient-based detection. Always check product labels.
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