The Neapolitan Escarole Pizza is a simple leavened dough usually prepared for the Christmas holidays.
A simple filling made of stewed escarole, anchovies, and capers that blend perfectly together and contrast the slightly bitter taste of the escarole.
You can make the Neapolitan Escarole Pizza both round and rectangular, in this case, it’s perfect to cut into pieces to serve as finger food, perhaps for Christmas Eve.
Another amazing recipe is the Pizza CHIENA which I highly recommend trying.
Looking for other delicious ideas for Christmas appetizers? Below you will find some very simple recipes, and then right after the photo, we’ll discover how to prepare the Neapolitan Escarole Pizza!!
- Difficulty: Medium
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 40 Minutes
- Portions: 8
- Cooking methods: Stovetop, Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Neapolitan Escarole Pizza
- 12 oz all-purpose flour
- 0.28 oz fresh brewer's yeast (or 0.21 oz of dried brewer's yeast)
- 2.66 tbsp extra virgin olive oil
- 0.42 cup milk
- 0.34 cup water
- 1 tsp salt
- 0.11 oz sugar
- 1.76 lbs escarole (endive) (curly)
- 6 fillets anchovies
- 1.76 oz capers
- 2.46 oz black olives (pitted)
- 1.06 oz green olives (pitted)
- 2 cloves garlic
- 2 pinches salt
- to taste black pepper
- 3 tbsp extra virgin olive oil
- 0.35 oz pine nuts
- 0.53 oz raisins
Tools
- 1 Bowl
- 1 Kitchen Scale
Preparation of Neapolitan Escarole Pizza
To prepare the Neapolitan Escarole Pizza, dissolve the yeast in a pitcher with the milk and water at room temperature along with the sugar.
Mix well and when the yeast has dissolved, add the salt.
In a large bowl, sift the flour, add the extra virgin olive oil and the mixture of milk and water with the yeast.
Knead with your hands until all the ingredients are combined, then turn the mixture onto a floured board.
Work the mixture well until you have a soft and homogeneous dough without lumps, forming a ball.
Place the dough in the bowl, cover with plastic wrap, and let it rise in a warm place for at least 3/4 hours.
To prepare the filling for the Neapolitan escarole pizza, wash the escarole well and dry it.
In a pan, heat the garlic clove with the chopped anchovies in a little oil.
When the anchovies have melted, add the capers, the broken escarole by hand, and the pitted olives.
Meanwhile, soak the raisins in a little water.
Cook everything, salting and peppering after a few minutes, for at least 15 minutes, then you can squeeze the raisins and add them to the filling along with the pine nuts.
Then cook for another 5 or 6 minutes on high heat to dry the water released by the escarole.
Let it cool.
Once the dough has risen, divide it into 2 parts, one slightly larger for the base.
Roll out the larger dough (about 0.2 inches thick) and line a 10-inch diameter mold, making it adhere well to the edges.
Prick the dough with a fork, then fill the Neapolitan Escarole Pizza distributing everything evenly.
Roll out the remaining dough and cover the pizza, sealing the edges well, trimming any excess dough.
Let it rise for another hour, then preheat the oven to 356°F in static mode.
Bake the escarole pizza for 40 minutes on the middle shelf of the oven, and once it’s golden on top, remove from oven.
Let it rest before cutting it into slices or squares.
Wait, before you go, here is my FACEBOOK PAGE if you want to be updated daily with my recipe.
How to Store Escarole Pizza
You can store it in the refrigerator in an airtight container for 3 days.
Other Recipes
If you want to see other types of recipes, you can return to HOME
