The traditional escarole pizza is one of those recipes that speaks the same language as many Southern dishes: the language of celebrations, Christmas eves, long tables and family gathered around them.
It is a sister to stuffed escarole, an oven companion to casatiello and pastiera, sharing the popular soul of sfogliatelle and the deep simplicity of pasta and potatoes made the old way.
On my blog, Il caldo sapore del sud, Neapolitan and Sicilian recipes have always lived together: the Kingdom of the Two Sicilies left traces in the kitchen and the two traditions are more similar than you might think.
Catanese scacciate, for example, are born from the same idea as escarole pizza: a leavened dough that holds a flavorful filling, designed to nourish and keep, to be brought to the table and shared.
In Neapolitan homes escarole pizza used to be prepared without hurry: the greens slowly braised with anchovies, raisins and pine nuts, the dough worked by hand, the simple closing, without unnecessary decorations.
It is a vegetable-filled pizza that tells of an ancient cuisine, made of balance and memory and home… Want to try it? Come to the kitchen with me. Before that, if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Hours 1 Minute
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients to make escarole pizza
- 4 cups "00" flour (or half type 0 and half type 00 (500 g))
- 1 1/8 cups water (or a little more (270 ml))
- 2 tsp salt
- 1/2 packet dry baker's yeast (or 12 g fresh yeast)
- 1 1/2 tbsp extra virgin olive oil
- 2.2 lb escarole (endive) (curly or smooth (1 kg))
- 2 cloves garlic
- to taste extra virgin olive oil
- 1/4 cup raisins ((40 g))
- 1.75 oz Taggiasca olives ((50 g))
- 5 fillets anchovy fillets
- 3 tbsp pine nuts ((30 g))
- to taste salt
Tools to make escarole pizza
- Baking pan 9.5–10.25 in
- Bowl
- Skillet
- Oven
Steps to make escarole pizza
To make escarole pizza I worked the dough using a stand mixer, but you can easily do it by hand, because the dough is really simple.
To make the traditional Neapolitan escarole pizza, start with the dough.
Put the flour in the bowl of the mixer, add the yeast and begin to incorporate the water little by little.
Work the dough until it starts to come together, then add the extra virgin olive oil and add the salt last.
Continue kneading until you obtain a smooth, soft and elastic mass that easily detaches from the walls. Shape it into a ball, cover it and let it rise in a sheltered place until doubled in volume.
Meanwhile, dedicate yourself to the escarole.
Wash it thoroughly, remove the toughest parts and roughly tear it by hand. In a large skillet heat a drizzle of extra virgin olive oil, add a garlic clove and the anchovy fillets. Let the anchovies gently melt and add the pine nuts, followed by the raisins and olives.
Add the still-damp escarole, cover with a lid and let it braise over low heat. Stir occasionally until it is tender and well flavored. Turn off the heat and let it cool completely, then squeeze it lightly to remove excess water.
Take the risen dough and divide it into two parts. Roll out the first part with your hands or a rolling pin and lay it in a lightly oiled pan, making sure it adheres well to the edges.
Spread the escarole evenly without pressing it too much, leaving the rim free.
Now roll out the second dough disk and use it to cover the pizza. Trim excess dough and seal the edges well, rolling or pinching them with your fingers, as was done in the past. Brush the surface with a drizzle of extra virgin olive oil.
Bake in a preheated conventional oven at 356–374 °F and cook for about 40–45 minutes, until the surface is well golden and the pizza is dry and fragrant.
Remove from the oven and let rest at least one hour before cutting: escarole pizza is at its best when it has time to settle.
Storage notes and tips
Escarole pizza keeps very well and is one of those preparations that improve with resting.
Once cooled, you can keep it at room temperature for 24 hours, covered with a clean cloth or under a dome.
In the refrigerator it lasts up to 3 days, well wrapped in plastic wrap or in an airtight container.
When serving, bring it back to room temperature or warm it slightly in the oven: it will become crisp again without losing softness.
For a perfect result, remember to:
– squeeze the escarole well after cooking to avoid releasing water in the oven
– do not overfill: escarole pizza must remain balanced
– seal the edges carefully, as was done in the past
It is also excellent prepared in advance, for parties, buffets or family lunches.
Like many traditional Southern recipes, it is even better the next day.
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FAQ (Questions and Answers)
Can I prepare escarole pizza in advance?
Yes, in fact it is recommended. Prepared the day before and left to rest, it develops even more flavor.
Can I use smooth escarole instead of curly?
Yes, but curly escarole is most suitable for traditional escarole pizza because it stays firmer and more aromatic.
Should escarole pizza be eaten hot or cold?
Traditionally it is also enjoyed cold or at room temperature, especially during celebrations and picnics.Can I freeze escarole pizza?
Better not: the vegetable filling tends to lose its texture after thawing. It is preferable to store it in the refrigerator.
