The Procidana escarole pizza is an easy and delicious pizza. The peculiarity of this pizza is in the puff pastry and without yeast and especially with skillet cooking. So it’s super crispy or rather “crunchy”. You can also prepare this delicacy in a smaller, single-serving version. They are delightful!
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- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 10 Minutes
- Preparation time: 1 Hour
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
- Energy 273.07 (Kcal)
- Carbohydrates 33.79 (g) of which sugars 3.92 (g)
- Proteins 7.20 (g)
- Fat 13.01 (g) of which saturated 1.20 (g)of which unsaturated 3.69 (g)
- Fibers 3.84 (g)
- Sodium 633.06 (mg)
Indicative values for a portion of 9 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 PROCIDANA ESCAROLE PIZZA
- 1 cup cup water
- 1 1/4 cups all-purpose flour
- 3 heads smooth escarole
- to taste extra virgin olive oil
- to taste salt
- to taste pine nuts
- to taste black olives (pitted Gaeta)
- 2 cloves garlic
- to taste chili pepper
- to taste walnuts
- to taste pepper
Tools
- 1 Skillet
PROCIDANA ESCAROLE PIZZA PREPARATION
First prepare the escarole: first boil, then squeeze and sauté in a skillet with garlic, olive oil, chili, anchovies, Gaeta olives, walnuts and toasted pine nuts. Set aside.
Put the water on the stove with plenty of salt, a drizzle of extra virgin olive oil and pepper.
Shortly before boiling, add the flour, stirring vigorously as for choux pastry. Stir until obtaining a homogeneous dough with a consistency like pizza.
Turn off the heat and let the dough cool. Work it a little on the floured surface.
Prepare two disks: a larger one to cover the bottom of the 9.5-inch non-stick skillet where you have put plenty of peanut oil.
The other will be used to close the pizza.
Pour the escarole filling on the disk in the skillet.
Place the other disk on top, seal well, and trim the excess edge.
Place the skillet over medium-low heat and cook until the dough turns golden, which should be crispy.
Brush the still raw side with plenty of peanut oil. With the help of a lid, turn the escarole pizza. When it is also crispy on the other side, the pizza is ready.
Adriana’s Tip
You can also prepare the dough with half all-purpose flour and half semolina. It will be even more crispy!
