The escarole pizza is a traditional rustic dish from the Campania region. Despite being called a pizza, it is much more similar to a focaccia. A crispy shell that hides a steaming filling of escarole, pine nuts, black olives, and usually anchovies, which I always omit because not everyone at home likes them. If you have never tried it, I recommend doing so because you will fall in love at first taste. Come with me, let’s start cooking.
Enjoy the recipe, Giusi.
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- Difficulty: Very easy
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 2 Hours 50 Minutes
- Portions: 6People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the escarole pizza
- 2 1/2 cups all-purpose flour
- 2/3 cup water
- 1 1/2 tbsp extra virgin olive oil
- 1 tsp salt
- 1 1/4 tsp dried yeast (or 12 g of fresh yeast)
- 12 oz Escarole
- to taste black olives
- to taste pine nuts
- to taste capers
Tools for the escarole pizza
Pan 9-10 inches in diameter
Steps
You can knead by hand or with a stand mixer.
In a bowl pour the water and the yeast, mix well for a few minutes. Pour in the flour and start kneading, then pour in the oil and finally the salt. Work the ingredients well until you form a compact and non-sticky dough.
Place the dough in a bowl, cover with plastic wrap and let it rise in a warm place for about two hours.
In the meantime, prepare the filling. Heat a pan with a drizzle of oil and half a glass of water, then add the pine nuts, capers, pitted black olives, and finally the escarole cut into pieces.Cook with the lid on until the escarole wilts. Once cooked, pour the vegetables into a colander to remove all excess liquid.
After the rising time has passed, pour the dough onto a floured board, work it quickly, and shape it into a slightly elongated form. Divide the dough in two.
Roll out the first piece and place it inside an oiled pan with a diameter of 9-10 inches. Place the escarole and other ingredients inside, roll out the other piece, and place it on top to close. Trim and seal the edges well, prick the surface with a fork, and bake at 392°F in a preheated static oven for 30-35 minutes.
The escarole pizza is ready to be enjoyed. I hope you liked this recipe, see you next time.
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Storage
This stuffed pizza keeps well even the next day, it can be prepared in advance and enjoyed cold or reheated for a quick meal.
