Pizza with escarole originates from the Neapolitan tradition, but it is also known and appreciated in central Italy and other Italian regions. It is a very tasty vegetarian and vegan dish that can be served on any occasion. It is excellent as an appetizer, starter, or side dish and is good both hot and cold.
Moreover, the dough of this pizza with escarole is made with red wine and requires no rising, crispy outside and soft inside, I really like it because it highlights the flavor of the escarole with the other ingredients. Also try the rustic pizza with spinach.
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Portions: 10 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 1/2 cups flour
- 1/2 cup red wine (or white)
- 7 tbsps olive oil
- 1 tsp fine salt
- smooth escarole (1 whole head)
- 1/4 cup pickled capers (drained and rinsed)
- 1/4 cup raisins
- 1/5 cup pine nuts
- 5 tbsps olive oil
- to taste salt and chili pepper
Steps
Place the sifted flour in a bowl and add the salt.
Add the oil, red wine, and knead the mixture forming a smooth and homogeneous dough.
Put it back in the bowl and let it rest for 20 minutes.Meanwhile, wash the escarole, cut it into pieces and dry it.
In a large pan, put the oil with the garlic clove and let it brown, then remove it.
Toss the escarole into the pan and sauté in the oil for a few minutes.
Halfway through the cooking, add the capers, previously rehydrated raisins, pine nuts, and continue cooking for about 20 minutes.
Season with salt and a pinch of chili pepper (optional).
While the escarole cools down, place the dough in the baking pan.
Use three-quarters of the dough for the base, with the remainder make the top dough disk.
Grease and flour the pan and lay out the first rolled-out dough disk.
Create a 3/4 inch side border around the pan.
Pour the escarole into the mold and close the pizza with the second dough disk.
Seal the side edges well, rolling them together.
Prick the surface of the pizza with a fork or stick.
Bake in a preheated oven at 350°F for 40 minutes, placing it in the middle/lower part of the oven.
Once cooked, let the escarole pizza cool slightly before removing it from the mold.
It is excellent both hot and cold, cut into wedges or small squares as an appetizer.
