The Parisian pizza with escarole is a variation of the classic Parisian pizza with tomato, scamorza cheese, and cooked ham filling.
This pizza is a delicious combination of pizza at the base and puff pastry on top, ideal for those who love crunchy textures and rich flavors. In this version, the taste of escarole merges with the bold flavor of the melting emmentaler and the crispy pastry, creating an irresistible balance of flavors.
I often prepare the Parisian in various versions, with the classic filling (recipe coming soon on the blog) or with sautéed broccoli, with escarole, eggplant (both fried and roasted), and many more. If you have never prepared or tasted it, I guarantee that every bite is an explosion of flavors that will captivate you. Perfect for a family dinner or a buffet with friends! You can serve it as an appetizer or even as a main course, success is guaranteed.
Ready? Gather the ingredients, and let’s start!
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- Difficulty: Easy
- Cost: Medium
- Portions: 6
- Cooking methods: Stove, Oven
- Cuisine: Italian
Ingredients for the Escarole Parisian Pizza
- 3 3/4 cups all-purpose flour
- 1 1/3 cups water
- 2 1/2 tsp salt
- 1 1/2 tsp compressed yeast
- 2 tbsp extra virgin olive oil
- 3 lbs escarole (endive)
- 5 oz black olives (Gaeta or Taggiasca)
- 2 tsp salted capers (about one tablespoon)
- 3 1/2 tbsp extra virgin olive oil
- 1 tbsp pine nuts (optional)
- to taste salt
- 1 clove garlic
- 5 fillets anchovies in oil
- 5 oz emmentaler cheese
- 1 roll puff pastry (rectangular or round depending on the pan used)
- 1 egg yolk
Preparation of the Basic Pizza Dough
Let’s start with the dough: pour all the flour and water into the stand mixer and let it mix on low speed for a couple of minutes, just to blend everything well. At this point, cover the bowl with a cloth for about an hour and a half.
After this time, restart the stand mixer (or kneader) and gradually increase the speed. Add the yeast and continue kneading until you achieve a smooth and elastic dough. Gradually add the salt and finally the extra virgin olive oil in a stream. Knead the dough for a few more minutes.
Place the dough on a floured surface, make a fold, then transfer it to a bowl, cover, and let it rise until it doubles in size (this will take at least 3 hours).
In a large pan, heat the extra virgin olive oil and brown the garlic clove.
Add the anchovies in oil and let them melt over low heat. Remove the garlic and add the previously cleaned and chopped escarole.Cook over medium heat until soft and wilted, then add the black olives pitted, pine nuts, and capers rinsed and well-drained (this step is important to prevent the vegetables from becoming too salty). Cook for another 5 minutes to blend the flavors and if necessary, adjust the seasoning with salt. Before removing the vegetables from the heat, ensure that the escarole is dry and the cooking water has evaporated. Let cool.
When the pizza dough is well risen, proceed to assemble the escarole Parisian pizza.
Roll out the pizza dough on a greased rectangular baking sheet.
Evenly distribute the escarole filling on the base, leaving a border of about 1 cm.
Add emmentaler slices on top of the escarole.
Cover everything with puff pastry, sealing the edges well to avoid leaks during baking. Prick the pastry with a fork and brush the surface with beaten egg yolk (this will give color and extra crispiness).Bake the escarole Parisian pizza in a preheated oven at 392°F (static) or 356°F (fan) for 25-30 minutes, until the surface is golden and crispy.
Your escarole Parisian pizza is ready! Let it cool for a few minutes before slicing.
Tips
You can substitute the emmentaler with another melting cheese, like provolone or fontina, for a different taste.
Notes
The escarole Parisian pizza keeps well in the refrigerator for 1-2 days. Reheat it in the oven at 356°F for a few minutes before serving or in the microwave. It is also perfect for preparing in advance and serving at room temperature.
