The Escarole Pizza is a classic rustic dish from Neapolitan cuisine that needs no introduction.
Prepared with a filling of escarole, Gaeta black olives, capers, pine nuts, raisins, salted anchovies, enclosed in a dough of flour, water, and yeast.
Traditionally prepared during the Christmas holidays, it is available throughout the escarole harvest season.
While curly endive must be harvested before severe cold, escarole, which is more resilient, can last for a while, ensuring salad for the winter period.
❌Here in a gluten-free version with a mix of rice and buckwheat flour.
- Difficulty: Easy
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: 6 servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Winter
Ingredients
- 12 oz rice flour
- 5 oz gluten-free buckwheat flour
- 1.75 oz cornstarch
- 0.42 oz fresh yeast (or 0.21 oz dry yeast)
- 1 tsp sugar
- 0.34 fl oz extra virgin olive oil
- 15.22 fl oz water
- to taste salt
- 10.58 oz escarole (endive)
- 3.53 oz Gaeta olives
- 0.35 oz salted anchovies
- 1.75 oz pine nuts
- 1.75 oz raisins
- 0.7 oz capers (optional)
- to taste salt
Steps
For the dough:
dissolve the yeast in a little water, add sugar.
Mix the flour and starch with the oil, water, and salt, add the yeast, knead, and let rise for 3 hours.
For the filling:
blanch the escarole, chop it, and sauté in a pan with oil and garlic.
Add the olives, salted anchovies, pine nuts, raisins, and capers (optional). Season with salt.
From the dough make two discs.
Fill with escarole, brush with oil, and bake in the oven at 392°F for 50 minutes.
My gluten-free version uses rice flour and buckwheat, but you can also use a ready-made gluten-free flour mix.
FAQ (Questions and Answers)
Escarole or Endive?
Escarole is a variety of endive, often referred to as Belgian endive and often confused with its “cousin” chicory, both belong to the same genus Cichorium.
It is divided into two major families: the smooth escarole typical of northern Italy and the curly type, more typical of the south.
