The no-knead escarole pizza is one of those recipes that brings a sense of home, tradition, and reclaimed time.
At my house, Christmas Eve isn’t complete without this flavorful homemade pizza!
A dish that tells the story of the most authentic Neapolitan cuisine, but reinterpreted in a quick and practical way, thanks to the use of shortcrust pastry instead of the classic leavened dough. Perfect for those who love traditional flavors but live busy days, this version of the escarole pizza with shortcrust pastry allows you to bring to the table all the intensity of stewed escarole, olives, and capers, without long waits.
It is the ideal recipe when you crave tradition but have little time available: a quick and easy escarole pizza, to be prepared at the last minute, that smells of memories and conviviality. A simple and clever way to not give up on authentic taste, even when the kitchen has to adapt to today’s life rhythms.
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 5 Minutes
- Preparation time: 5 Minutes
- Portions: 6People
- Cooking methods: Stove, Electric Oven
- Cuisine: Italian
- Seasonality: Christmas, New Year's Eve
- Energy 208.95 (Kcal)
- Carbohydrates 17.55 (g) of which sugars 2.44 (g)
- Proteins 3.71 (g)
- Fat 13.31 (g) of which saturated 0.62 (g)of which unsaturated 1.84 (g)
- Fibers 2.44 (g)
- Sodium 380.06 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the no-knead escarole pizza
- 1 head smooth escarole
- 1 roll shortcrust pastry
- 2 tablespoons extra virgin olive oil
- Half chili pepper
- 1 tablespoon black olives
- 1 teaspoon capers
- 1 tablespoon pine nuts
- to taste salt
- 1 clove garlic
Tools
- 1 Pan frying pan
- 1 Mold tart mold
- 1 Knife kitchen knife
Steps for the no-knead escarole pizza
Let’s start with the escarole: wash it thoroughly, removing the tougher outer leaves.
In a large pan, brown a garlic clove with a drizzle of extra virgin olive oil. Add pitted olives, desalted capers, chili pepper, and pine nuts, then add the escarole still slightly damp.
Cover with a lid and stew over medium heat until wilted, tender, and tasty, about 8 minutes. Adjust the salt and let it cool slightly.
Unroll the shortcrust pastry and place it in a baking pan lined with parchment paper, leaving the edges slightly higher to contain the filling.
Evenly distribute the cooked escarole on the shortcrust pastry. Fold the edges inward and brush them with plant-based milk.
Bake in a preheated static oven at 350°F and cook for about 30–35 minutes, until the surface is golden and crisp.
Once out of the oven, let it rest for a few minutes before cutting: the flavors will settle and it will be even better.
Food Organizer Tips – Q&A
Can I prepare the escarole in advance?
Yes, and it’s one of the best tricks to save time. The escarole can be cooked even 1–2 days in advance and stored in the refrigerator in an airtight container. It will be even more flavorful when used.
Can the escarole pizza with shortcrust pastry be prepared in advance?
Absolutely. You can assemble it a few hours prior and keep it in the refrigerator, ready to bake. Alternatively, you can bake it in advance and lightly reheat it before serving: it’s still delicious.
Can I freeze it?
Yes, it’s better to freeze it after cooking. Once cooled, portion it and freeze. Simply thaw it in the fridge and heat it in the oven for a few minutes to restore fragrance and aroma.
