The traditional escarole pizza is one of those recipes that speak the same language as many Southern dishes: the language of vigils, big tables and the family gathered around them.
It is the sister of stuffed escarole, the oven companion of casatiello and pastiera, sharing the popular spirit of sfogliatelle and the profound simplicity of pasta and potatoes made the old-fashioned 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 even in the kitchen, and the two realities are more similar than you might think.
For example, Catanese scacciate are born from the same idea as escarole pizza: a leavened dough that embraces a savory filling, designed to nourish and last, to be brought to the table and shared.
In Neapolitan homes, escarole pizza was prepared without hurry: the greens slowly stewed with anchovies, raisins and pine nuts, the dough kneaded by hand, the closure simple, without unnecessary decorations.
It is a vegetable-stuffed pizza that tells of an ancient cuisine, made of balance, memory and home… Want to try it? Come follow me in the kitchen, but first I remind you 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 all-purpose flour (or half type 0 and half type 00)
- 1 1/8 cups water (or a little more)
- 2 tsp salt
- 1/2 packet active dry yeast (or 12 g fresh)
- 1 1/2 tbsp extra virgin olive oil
- 2.2 lbs escarole (endive) (curly or smooth)
- 2 cloves garlic
- to taste extra virgin olive oil
- 1/4 cup raisins
- 1.75 oz Taggiasca olives
- 5 fillets anchovies
- 1 oz pine nuts
- to taste salt
Tools to make escarole pizza
- Round baking pan 9.5-10.25in
- Bowl
- Frying pan
- Oven
Steps to make escarole pizza
To make escarole pizza I kneaded 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.
Pour the flour into the bowl of the mixer, add the yeast and begin to incorporate the water little by little.
Work the dough until it begins 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 comes away from the sides. Shape into a ball, cover it and let it rise in a warm place until doubled in volume.
Meanwhile, take care of the escarole.
Wash it thoroughly, remove the toughest parts and tear it roughly with your hands. In a large pan heat a drizzle of extra virgin olive oil, add the garlic clove and the anchovy fillets. Let the anchovies gently melt and add the pine nuts, followed by the raisins and olives.
Add the escarole while still damp, cover with a lid and let it stew over low heat. Stir occasionally until tender and well flavored. Turn off the heat and let it cool completely, then squeeze gently to remove excess water.
Take back the risen dough and divide it into two parts. Roll out the first part with your hands or a rolling pin and place it in a lightly oiled pan, pressing the edges to adhere well.
Spread the escarole evenly without pressing it down too much, leaving a free edge.
Now roll out the second disc of dough and use it to cover the pizza. Remove excess dough and seal the edges well by rolling or pinching them with your fingers, as was done in the old days. 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 browned and the pizza is dry and fragrant.
Remove from the oven and let rest at least one hour before slicing: escarole pizza is at its best when it has time to settle.
Storage notes and tips
Escarole pizza keeps very well and it is one of those preparations that improve with rest.
Once cold, you can keep it at room temperature for 24 hours, covered with a clean cloth or under a dome.
In the refrigerator it will keep for up to 3 days, well wrapped in cling film or in an airtight container.
When serving, bring it back to room temperature or warm it slightly in the oven: it will return to being crispy without losing softness.
For a perfect result, remember to:
– squeeze the escarole well after cooking to avoid it releasing water in the oven
– do not overfill: escarole pizza must remain balanced
– seal the edges carefully, as was done in the old days
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 escarole?
Yes, but curly escarole is more suitable for traditional escarole pizza because it remains more substantial and fragrant.
Should escarole pizza be eaten hot or cold?
Traditionally it is also enjoyed cold or at room temperature, especially during holidays and picnics.Can I freeze escarole pizza?
Better not: the vegetable filling tends to lose its texture after thawing. It is preferable to keep it in the refrigerator.
