The flatbread with Sicilian escarole is a delicious specialty commonly found in Sicily, but also typical of other regions like Campania, with differences clearly linked to local traditions.
The version I propose is a savory pie made with a thin bread dough shell filled with sautéed escarole, caciocavallo cheese or, if unavailable, spicy provolone (or even mild for a more subdued note).
Added to this are raisins, anchovy fillets, black olives… pure flavor.
Some can’t resist adding other ingredients like a handful of desalted capers and toasted pine nuts, but in my family, we’ve never included them in the recipe, so I uphold the tradition as it was passed to me.
Moreover, I always prefer to briefly blanch the escarole before transferring it to the pan. However, those who fully enjoy the bitter taste of this type of vegetable can certainly skip this step and directly sauté it in the pan.
I recommend everyone to try this flatbread; over time, everyone who has had the opportunity to taste it at my home found it to their liking.
Even the most skeptical palates appreciated it after tasting and went for a second round.
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- Difficulty: Medium
- Cost: Cheap
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 483.77 (Kcal)
- Carbohydrates 53.71 (g) of which sugars 3.27 (g)
- Proteins 17.67 (g)
- Fat 20.75 (g) of which saturated 3.87 (g)of which unsaturated 3.24 (g)
- Fibers 4.64 (g)
- Sodium 1,088.50 (mg)
Indicative values for a portion of 156 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
- 1.1 lbs semolina flour
- 1 tsp dry yeast
- 2 tbsps extra virgin olive oil
- 1.5 cups water (lukewarm)
- 1.5 tsp fine salt
- 2.2 lbs escarole (endive)
- 2.8 oz grated parmesan cheese
- 3.5 oz caciocavallo (or spicy or mild provolone)
- 0.7 oz raisins
- to taste capers (optional)
- 0.7 oz pine nuts (optional)
- 1.4 oz black olives
- 6 anchovy fillets in oil
- 2 cloves garlic
- to taste extra virgin olive oil
- to taste black pepper
- to taste salt
Tools
- 1 Pan large
- 1 Pot tall
- 1 Baking pan non-stick circular 10-inch
Steps
To prepare the flatbread or Sicilian escarole pizza, start by kneading the bread dough.
To learn how to make it, follow the procedure found by clicking here.
While the dough rises in the oven with the light on, place a large pot of water on the stove.
Soak the raisins in a small bowl filled with lukewarm water.
Clean the escarole, first removing the more damaged outer parts and cutting off the base with about 1.5 inches of stem.
Cut the resulting vegetable in half.
Wash thoroughly under running water to remove any soil residues.
Place the cleaned escarole in the boiling water and keep it there for about 5 minutes once it returns to a boil.
Meanwhile, in a large non-stick pan, sauté two crushed garlic cloves in olive oil.
When the garlic is golden, remove it and add the drained escarole to the pan. Season with salt and pepper, cover, and cook for about 15 minutes.
Then remove the lid to allow it to dry.
Turn off when the vegetable is soft and dry.
Stir in 2.1 oz of grated parmesan.
After two or three hours, when the bread dough has doubled in size, take more than half of it and stretch it thinly with your hands on a floured baking sheet.
Create a high edge all around.
Cut the escarole into smaller pieces and place it evenly on the base.
Distribute the anchovy fillets in oil, pitted and sliced olives, and squeezed raisins on top.
Finish with the caciocavallo or provolone pieces, grated parmesan, and olive oil.
On a floured work surface, roll the remaining dough thinly with a rolling pin and cover.
Seal the edges well, create a vent on the surface, and pour a few more drops of oil into it.
With oiled hands, press the flatbread evenly but gently to level.
Bake in the middle of a static oven at 356°F for about 45 minutes or until the desired golden color is reached.
The flatbread or Sicilian escarole pizza is now ready.
In the fridge, well sealed, for about a couple of days.
In the fridge, well sealed, for about a couple of days.
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