The escarole Parisian pizza is a variation of the classic Parisian pizza with a filling of tomato, scamorza, and cooked ham.
This pizza is a tasty and delicious combination of pizza dough 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 combines with the strong flavor of the melting emmentaler and the crunchy pastry, creating a truly irresistible balance of flavors.
I often prepare the Parisian in various versions, with classic filling (recipe coming soon on the blog) or with sautéed broccoli, with escarole, eggplants (both fried and grilled), and anything else you can think of. If you’ve 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 propose it as an appetizer or even as a main dish; success is guaranteed.
Ready? Prepare the ingredients and let’s get started!
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- Difficulty: Easy
- Cost: Medium
- Portions: 6
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
Ingredients for Escarole Parisian Pizza
- 3 1/2 cups all-purpose flour
- 1 1/3 cups water
- 2 tsp salt
- 1 tsp compressed yeast
- 2 tbsp extra virgin olive oil
- 3 lbs escarole (endive)
- 1 cup black olives (Gaeta or taggiasche)
- 2 tbsp salted capers (approximately 1 tbsp)
- 3 tbsp extra virgin olive oil
- 1 tbsp pine nuts (optional)
- to taste salt
- 1 clove garlic
- 5 fillets oil-packed anchovies
- 1 1/2 cups emmentaler
- 1 sheet puff pastry (rectangular or round depending on the pan you use)
- 1 egg yolk
Pizza Dough Preparation
Let’s start with the dough: pour all the flour and water into the stand mixer and let the ingredients work at low speed for a couple of minutes, just enough time to mix everything well. At this point, cover the bowl with a towel for about an hour and a half.
After this time, restart the mixer and gradually increase the speed. Add the yeast and continue to knead until you get 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 and fold it, then transfer it to a bowl, cover, and let it rise until doubled in volume (this will take at least 3 hours).
In a large pan, heat the extra virgin olive oil and brown the garlic clove.
Add the oil-packed anchovies and let them melt over low heat. Remove the garlic and add the previously cleaned and chopped escarole.Cook over medium heat until they are soft and well wilted, then add the black olives after removing the pits, the pine nuts, and the capers washed from the salt and well squeezed (this operation is important as it will prevent the vegetable from becoming too salty). Cook for another 5 minutes to blend the flavors well, and if necessary, adjust the salt. Before removing the vegetables from the heat, make sure the escarole is well dried, and the cooking water has evaporated. Let it cool.
When the pizza dough has risen well, proceed to assemble the escarole Parisian pizza.
Roll out the pizza dough on a greased rectangular pan.
Evenly distribute the escarole filling on the base, leaving a border of about 1 cm.
Add the emmentaler slices over the escarole.
Cover everything with the puff pastry, sealing the edges well to avoid leaks during cooking. Prick the pastry with the tines of a fork and brush the surface with the beaten egg yolk (this will give it color and extra crunchiness).Bake the Parisian pizza in a preheated oven at 392°F (static) or 356°F (convection) 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 replace emmentaler with another melting cheese, like provolone or fontina, for a different taste.
Notes
The escarole Parisian pizza keeps well in the fridge for 1-2 days. Heat it in the oven at 356°F for a few minutes before serving or in the microwave. It is also perfect for being prepared in advance and served at room temperature.
