Today Cristina shares with us her “Pizza di scarole” recipe (escaroles pizza). It’s a typical Neapolitan savoury pie, very famous all over Italy.
It’s very frequently eaten on Christmas Eve, because in the Italian Christian tradition no animals other than fish can be consumed on that day.
Ingredients for the pizza dough:
-700 gr flour type 0 (550 in Germany)
-500 ml water
-20 gr salt
-4 gr fresh yeast
Ingredients for the filling:
-60 gr black olive without bone
-10 gr anchovies
-20 gr capers
-Extra virgin olive oil
-1 clove of garlic
-Salt and pepper
For this recipe you should start preparing the pizza dough in advance. Mix all the ingredients together and let it rise for at least 2 hours in a warm place.
Meanwhile, clean the escaroles, cut off the roots and any bad part of the leaves.
Put a big pot filled with water on the stove and when it boils add a tablespoon of salt and the escaroles. Let it cook for 10 minutes, then drain the escaroles.
In the meantime add 4 tablespoons of extra virgin olive oil in a frying pan. Add the garlic, the olives, the capers and the anchovies. Let cook together for 2 minutes.
Squeeze all the water out of the escarole and add it to the pan. Cook all together for 5 min, season with salt and pepper.
At this point divide the pizza dough in 2 parts (one bigger than the other). Shape the larger section of the dough into a round disk. Place it in a greased pan, make sure there are no holes. Transfer the escarole mixture in to the dough in the pan. Spread the vegetables in the center of the dough, leaving about 2 cm of the dough showing around the edges.
Shape the other portion of the dough into a round disk and put on the top of the escarole mixture. Press to seal the pizza.
Brush the top of the pizza with extra virgin olive oil.
Bake at 230 c for around 30/40 min.