The Traditional Escarole Pizza is a rustic dish from Neapolitan cuisine usually cooked during the holidays, a leavened dough stuffed with escarole, olives, pine nuts, raisins, capers, and salted anchovy fillets sautéed in a pan. As always with regional recipes, some ingredients may vary; each town and family has its own recipe. In this recipe, the dough has little yeast and a 4-hour rising time. If you like similar recipes, you can find a Collection of savory pies on the blog.
Other savory pie recipes
- Difficulty: Easy
- Cost: Cheap
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Electric Oven
- Cuisine: Regional Italian
- Region: Campania
- Seasonality: Christmas, All Seasons
- Energy 482.57 (Kcal)
- Carbohydrates 60.47 (g) of which sugars 7.24 (g)
- Proteins 13.86 (g)
- Fat 21.32 (g) of which saturated 2.48 (g)of which unsaturated 6.57 (g)
- Fibers 5.45 (g)
- Sodium 926.97 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 1/2 cups Manitoba flour
- 2/3 cup water
- 1 tsp fresh brewer's yeast
- 1 1/3 tbsp extra virgin olive oil
- 1 tsp fine salt
- 1.1 lbs escarole (endive)
- 1 clove garlic
- 3.5 oz Gaeta olives (pitted)
- 0.2 oz anchovies in oil
- 0.4 oz capers in salt (desalted)
- 1 oz pine nuts
- 0.7 oz raisins (soaked in water)
- 2 tbsp extra virgin olive oil
Tools
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- 1 Pan
- 1 Rolling Board
- Plastic Wrap
- 1 Baking Pan 26 cm round
Steps
To work efficiently, prepare all the ingredients measured on the work surface
You can knead by hand or with a mixer. Pour the flour, oil, and brewer’s yeast dissolved in a little water taken from the 2/3 cup, mix for a few seconds and pour in the remaining water and salt. Knead for a few minutes and finish with a few folds on the rolling board. Make 2 dough balls, place them in a floured bowl, and cover with plastic wrap. Let rise for 4 hours.
Wash the escarole leaves under running water and let them drain. In a pan, pour the oil with the garlic clove, rinsed and dried capers, pine nuts, anchovy, pitted olives, and raisins previously soaked in water and squeezed. When they start to brown, add the escarole cut into pieces and cover with a lid. Stir and cook for 20 minutes, turn off the heat, remove the garlic clove, and let cool.
Preheat the static oven to 428°F. On the floured rolling board, roll out one dough ball at a time, roll the dough with a rolling pin, and shape it round. Place the disc in the oiled pan, pour the filling on top, and close with the other disc. Seal the edges by making a small roll, poke some holes on the surface, and brush with oil. Bake in the middle rack and cook for 25 minutes checking. Serve the Traditional Escarole Pizza warm.
