Escarole pizza is tasty and easy to prepare; it is a traditional Christmas recipe. However, it can be enjoyed all year round thanks to the use of escaroles.

The first time I tasted it was at my mom’s house, thanks to our Neapolitan neighbor; from that moment, it became an indispensable habit on our Christmas table. Then, fate had it that I married a very skilled Neapolitan, consolidating this tradition!

This recipe I present is the typical one often prepared by my mother-in-law Lina, made with stewed escarole, olives, capers, raisins, pine nuts, and anchovies, flavors that pair well with the bitter taste of escarole.

If you are vegetarian or vegan, you can simply omit the anchovies, and I assure you it will still be delicious! It is an ideal stuffed pizza to serve all year round but cannot be missed on Christmas Eve or during Easter picnics; it’s great for serving at summer outdoor buffets, fortunately, escarole is a type of lettuce available all year round!

I like to prepare it in a baking tray and serve it cut into slices or squares in the center of the table, as it brings celebration and joy!

In Campania, escarole pizza is served as finger food and is excellent even when cold! And now let’s see together how to prepare this flavorful rustic pizza!

Useful Tip from Lina
This pizza is excellent even if prepared the day before! In fact, preparing it in advance allows the flavors of the filling to blend perfectly with the dough, making it even tastier.

For this recipe, you will find two dough options: you can use type 2 flour or 0 flour; both doughs are excellent.

The pizza can be baked in a traditional oven, but for faster cooking and a crispy base, it is possible to use an air fryer.

Difficulty: Easy
Cost: Medium
Rest time: 2 Hours
Preparation time: 30 Minutes
Portions: 10
Cooking methods: Electric Oven, Air Fryer
Cuisine: Italian
Seasonality: All Seasons

Ingredients

Escarole Pizza

10.5 oz type 2 flour (or 0 flour)
7 oz Manitoba flour
1 cup ml water (lukewarm 69°F, add 0.7 fl oz if needed)
3.4 fl oz extra virgin olive oil
0.4 oz salt (fine)
1 tsp sugar
0.3 oz fresh yeast (or 3 of dry yeast)
2.6 lbs g lettuce (escarole)
4 tbsps extra virgin olive oil
2 cloves garlic
chili pepper (optional)
2.8 oz Gaeta olives (pitted)
1.1 oz pine nuts
4 fillets salted anchovies
salt (moderate)
q.b. salted capers
q.b. raisins

Tools

Lid
Pan
Baking Pan
Bowls
Food Wraps
Kitchen Scales

Steps

Escarole Pizza mold 26/28

Dissolve the sugar in the lukewarm water.
In a bowl (or mixer), pour the flours (10.5 oz Type 2 + 7 oz Manitoba) and crumbled yeast with EVO oil.
Start kneading slowly, adding the water.
(If you use whole type 2 flour, it may require a little more water, about 0.7 fl oz, so pour cautiously).
(If using 0 flour, use 1 cup).
When the dough is almost smooth, add the salt and continue kneading until you get a smooth and elastic dough ball.
Transfer the dough to a lightly oiled bowl, cover with plastic wrap and let rise for about 2 hours in the turned-off oven with the light on, until it doubles in size.
In the meantime, prepare the escarole filling
Thoroughly wash the escarole, removing any damaged outer leaves and hard core.
Cut the leaves into rough pieces. Drying is not necessary.
Put raisins in a small bowl with lukewarm water to soften them.
Peel the 2 garlic cloves.
Keep ready the 4-6 anchovy fillets.
Prepare the olives by removing the pits, pine nuts, and raisins.
In a very large pan, pour the 4-5 tablespoons of extra virgin olive oil and set it over medium-low heat.
Add the garlic cloves (whole or slightly crushed) and the chili pepper.

As soon as the oil starts to heat, add the anchovy fillets.
With a wooden spoon, mash the fillets until they completely dissolve in the oil, creating an oily and savory base.
Let the garlic brown (do not let it burn).
Remove the garlic from the pan if you prefer not to find it in the finished dish.
Add the chopped escarole to the pan (initially it will be very bulky).
If necessary, add half a ladle of hot water.
Slightly salt (remember the anchovies are already salty) and pepper to taste.

Cover the pan with a lid and let it stew over medium-low heat for about 15 minutes.
At this point, the dough has doubled in size and the escarole is stewed.
It is very important… Remove the escarole from the heat. It is necessary to be extremely rigorous in squeezing the escarole to remove any excess water; this prevents the base from getting soggy during baking.
Let it cool.
Take a little more than half of the dough and roll it out on a floured surface into a thin sheet (about 0.08 inches thick).
Transfer the pizza sheet into a baking pan about 10-11 inches in diameter, previously greased with olive oil.
Pour the escarole into the pizza dough shell and distribute it evenly.
Roll out the remaining part of the dough on the floured surface, until you obtain a thin sheet.
Use this sheet to “close” the escarole pizza.
Remove the excess pizza dough from the edges of the pan, fold the edges over the surface of the pizza, and seal well, pinching the dough with your fingers, so the pizza does not open during baking.
Poke the surface with a fork.
Finish with a drizzle of olive oil, brushing it well over the entire surface of the pizza.
Before baking, wait 20/30 minutes. It allows the dough to relax, preventing it from shrinking in the oven.
Increases the “strength”: Allows the yeast to produce a bit more carbon dioxide, ensuring better rise and a softer texture after baking.
Traditional Oven Bake the escarole pizza in ventilated oven preheated to maximum temperature 356/374°F, on the lowest rack of the oven, for about 25-30 minutes or until the escarole pizza is golden.
Cooking (Air Fryer Option)
For the air fryer, cooking will be quicker. Since it is a stuffed pizza:
Temperature: 338°F
Time: 20-25 minutes, or until the surface is nicely golden.
Enjoy your meal.

Tips

Convection Oven: Distributes heat evenly and more quickly. It is generally ideal for escarole pizza because it cooks the filling evenly and ensures a perfect and uniform browning of the surface and sealed edges.

Static Oven: Cooks more slowly and concentrated, especially on the bottom. If used, you may need to slightly increase the cooking time (maybe 30-35 minutes) to ensure the center is well cooked, or use the ventilated function only in the last 5-10 minutes.

For this recipe, it is better to stick with the indication: Convection Oven 356/374°F, as I specified, to get the most efficient and crispy result.

Avoid a Soggy Bottom: This is the number one problem with stuffed rustic dishes. Make sure the escarole is well squeezed after being stewed to remove excess water. This prevents the moisture from soaking the bottom dough during baking.

Before brushing with oil before baking, you can poke lightly the top surface of the pizza with a fork in several spots. This helps the internal moisture to escape and prevents excessive puffing.

Room Temperature: It is not advisable to store it for more than 4-5 hours (especially in summer) due to the moist filling.

Refrigerator: Cooked pizza can be stored in an airtight container for 3-4 days maximum. Before serving, you can reheat it in the oven or air fryer to restore crispiness.

Freezer: You can freeze it either cooked or raw. If frozen, the pizza will last for about 3 months.

Tips for Other Recipes

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FAQ (Frequently Asked Questions)

Vegetarian Version ?
Do not add salted anchovies.

Escarole Pizza