The ESCAROLE PIZZA is a traditional specialty of Campanian cuisine, particularly common in Naples. It is a rustic stuffed pizza, usually made during the Christmas season, but perfect all year round.
The escarole pizza consists of two layers of leavened dough (similar to pizza or focaccia dough) that enclose a savory filling made of braised escarole, black olives, capers, anchovies in oil, raisins and sometimes pine nuts. The result is a perfect balance between the sweetness of the raisins, the saltiness of the anchovies and the delicacy of the escarole.
This dish stems from Neapolitan folk tradition, when simple ingredients were used to create tasty and hearty dishes. It was often prepared for festive occasions, especially on Christmas Eve, as a vegetarian alternative to classic pizza, since meat was avoided on fasting days.
Escarole pizza can be served hot or cold and keeps well for the next day, when the flavors are even more harmonized.
It is perfect as an appetizer, main dish or for a savory snack.
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- Difficulty: Easy
- Cost: Very inexpensive
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 6 servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Christmas
- Energy 355.81 (Kcal)
- Carbohydrates 46.46 (g) of which sugars 9.28 (g)
- Proteins 9.46 (g)
- Fat 8.19 (g) of which saturated 1.35 (g)of which unsaturated 0.72 (g)
- Fibers 4.66 (g)
- Sodium 902.83 (mg)
Indicative values for a portion of 160 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
- 2 1/2 cups Type 0 flour (all-purpose)
- 1/3 cup Milk
- 1/3 cup Water
- 1 tsp Active dry yeast (or 1/4 oz (≈8 g) fresh yeast)
- 1 1/2 tbsp Extra virgin olive oil
- 3/4 tsp Sugar
- 1 tsp Salt
- 1.8 lb Escarole (curly endive) (curly)
- 6 Anchovies in oil
- 2 cloves Garlic
- 3.5 oz Pitted black olives in brine
- 1/4 cup Raisins
- 1 tbsp Capers
- to taste Extra virgin olive oil
- to taste Salt
- to taste Black pepper
For the escarole pizza you will need
- 1 Bowl
- 1 Frying pan
- 1 Baking pan 9 in
- 1 Cling film
- 1 Work surface
- 1 Rolling pin
Escarole pizza preparation
The preparation of the ESCAROLE PIZZA is very simple and within everyone’s reach.
DOUGH
In a large bowl put the flour, the active dry yeast and the sugar. Mix all the dry ingredients and make a well in the center. Add the warm milk and water and the oil. If you use fresh yeast dissolve it in the warm milk and water with the addition of the sugar.
Knead with your hands (or with a stand mixer fitted with the paddle) until the ingredients are combined, adding a splash more water if necessary.
Transfer the dough to a lightly floured work surface, add the salt, and continue to knead by hand until you obtain a soft, homogeneous and smooth dough. If using a stand mixer, perform this step with the dough hook.
Shape into a ball, place it in a bowl, cover with cling film and let it rise at room temperature for 2 hours or until it has doubled in volume).
FILLING
Wash the escarole under running cold water and dry it well. In a frying pan, sauté the garlic over low heat with a little oil and the anchovies; when the anchovies have melted, add the escarole torn by hand and the raisins soaked in water and squeezed.
Season with salt and pepper and let everything cook over medium heat for about 15 minutes.When the escarole has wilted, add the raisins soaked for 11 minutes and squeezed, the capers and the olives. Continue cooking for another 10 minutes over high heat so that the liquid released by the vegetables evaporates, then turn off the heat and let everything cool.
ASSEMBLY
When the dough has risen, weigh it and divide it into two pieces, one slightly smaller than the other. Roll out one of the pieces with a rolling pin into a sheet about half a centimeter thick (about 3/16 in), then brush a 9 in (22 cm) pan with oil.
Line the pan with the rolled dough, making sure to cover the edges as well. Prick the bottom of the dough with the tines of a fork, then add the filling, now cold, and spread it evenly.
With the remaining dough make a second sheet and lay it over the filling, seal the edges well with a fork, then prick the surface of the escarole pizza.
Cover everything with cling film and let rise again for 1 hour.After the required time, brush the surface of the pizza with some oil, then bake in a preheated fan (convection) oven at 356°F for 30 minutes and then 10 minutes in a static oven.
Once the escarole pizza is cooked, let it cool completely on a rack and serve it in slices.
Storage
At room temperature (1 day)
If you eat it within 24 hours, you can leave it on a plate covered with a cloth or cling film.
It is better to avoid sealing it airtight so it does not become too damp.
In the refrigerator (3-4 days)
Store it in an airtight container or wrapped in cling film.
Before eating, reheat it in the oven at 320–356°F for 10 minutes or in a covered pan to restore its crispness.
In the freezer (up to 2 months)
Cut into portions and wrap with cling film, then place in a freezer bag.
To defrost, leave it in the fridge for a few hours and then warm it in the oven or in a pan.
Variation
Besides the classic version, there are variations with the addition of provola, walnuts, or using puff pastry instead of leavened dough. Some prefer to cook it directly in a pan instead of in the oven, obtaining a crispier crust.
