The escarole pizza is a typical rustic from the Campania region. Although called pizza, it is more similar to a focaccia. A crunchy 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 you do because you will fall in love with it. Come with me and let’s start cooking.
Happy cooking, Giusi.
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- Difficulty: Very easy
- Cost: Economical
- Rest time: 2 Hours
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 1/2 cups all-purpose flour
- 2/3 cup water
- 1 1/2 tbsp extra virgin olive oil
- 1 tsp salt
- 1 1/2 tsp dry active yeast (or 12g of fresh yeast)
- 12 oz escarole
- to taste black olives
- to taste pine nuts
- to taste capers
Tools
Pan 9.5-10 inches in diameter
Steps
You can knead by hand or with a stand mixer.
In a bowl, pour the water and yeast, mix well for a few minutes.
Add the flour and start kneading, then pour in the oil and finally the salt.
Work the ingredients well until you form a compact dough that is not sticky.
Place the obtained dough in a bowl, cover with plastic wrap and let rise in a warm place for about two hours.
Meanwhile 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 chopped into pieces.
Cook covered until the escarole wilts. Once cooked, pour into a colander to remove the liquid.
After the rising time, place the dough on a floured surface, work it quickly, and give it a slightly elongated shape.
Divide the dough into two. Roll out the first piece and place it in a greased baking pan with a diameter of 9.5-10 inches, place the escarole and other ingredients inside, roll out the other piece and place it on top.
Trim and seal the edges well, prick the surface with a fork, and bake in a static preheated oven at 392°F 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.
