PROCIDA ESCAROLE PIZZA ancient Neapolitan recipe from grandma Giuseppina, typical dish for Christmas festivities as an appetizer, quick recipe without leavening.
The procidan escarole pizza differs a bit from the one in Naples city; as we know, recipes change with just a small move, everyone adds their touch over time.
This is the recipe of procidan escarole pizza as grandma Giuseppina, my husband’s grandmother of procidan origin, made it. You will need simple ingredients like flour, water, oil, and lemon for the dough, escarole, olives, garlic, and anchovies for the filling.
Grandma had a huge kitchen, really large with a big table, and I remember that once we dined together on Christmas Eve, and she was preparing this escarole pizza. Needless to say, when I tasted the dough, I immediately asked her how she prepared it.
She said: the secret? It’s the lemon, lemon juice and zest for the dough and olive oil and seed oil in the mix, and I have to say I’ve never eaten such a crumbly dough that melts in your mouth.
Moreover, it’s without leavening, no yeast; in Naples, yeast is added, my paternal grandmother used to put yeast in the dough, but this dough is not only delicious but also quicker as it doesn’t need resting.
Follow me in the kitchen today for the procidan escarole pizza ancient recipe from grandma.
- Difficulty: Very easy
- Cost: Very affordable
- Rest time: 20 Minutes
- Preparation time: 30 Minutes
- Portions: 6-8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 2 cups all-purpose flour
- 1/2 cup water
- 4 tablespoons extra virgin olive oil
- 2 tablespoons vegetable oil
- Half lemon juice
- Half lemon zest
- 1 curly escarole
- 1/3 cup black olives
- 2 salted anchovies
- 1/4 cup raisins
- 1/4 cup pine nuts
- 1 clove garlic
Steps
Clean and wash the escarole, removing all the soil.
Oil a pan, add the anchovies and garlic; if you like, you can mince it.
Melt the anchovies and add the escarole, pitted olives, and raisins soaked in a bowl of water and cook for about ten minutes, season with salt.
Prepare the dough, pour the flour into a bowl, add a pinch of salt, lemon zest and juice, oil, and some water, start mixing with a fork, then add part of the water.
Begin kneading by adding water; the dough should be workable, elastic, and not sticky.
Form a ball and let it rest covered by a bowl for 20 minutes.
After the time has passed, take the dough and divide it into two parts, roll one half out in a 9-10 inch oiled pan to make a thin dough.
If the pan is small, take a larger one to avoid the pizza from being too thick; the dough should flake.
Fill with cold or warm well-drained vegetables, cover with the other dough, seal the edges, and cook for about 7 minutes on each side over medium-low heat.
Remove from the pan and let cool before cutting.
Bon appetit
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Procidan escarole pizza ancient recipe from grandma
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FAQ (Questions and Answers) Procidana escarole pizza ancient recipe from grandma
Can I prepare it in advance?
Absolutely yes, it’s even tastier the next day.
Can I remove the anchovies?
If you don’t like them, yes, but consider they are not noticeable.
How long does the procidan escarole pizza last?
It keeps for a couple of days in the fridge; avoid leaving it at room temperature for more than 1 day.
