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Escarole Pizza — Make It Right!

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We could not fail to offer you another cornerstone of Italian pizza: the escarole pizza! Discover the recipe for an authentic, tasty pie.

Escarole Pizza — Make It Right!

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We could not fail to offer you another cornerstone of Italian pizza: the escarole pizza! Discover the recipe for an authentic, tasty pie.

Escarole Pizza

 

  • 476 calories per serving
  • Difficulty: medium
  • Preparation: 40 min
  • Cooking: 15 min
  • Serves: 6 people
  • Cost: average
  • Note: +6 hours for the dough to rise
  • Lactose-free

 

Presentation

 

Pizza: great love and much more! We work it to obtain a fragrant mixture; we fry it in the Neapolitan way and present the mini version of the fabulous pizzelle (or montanare). We could not fail to offer you another cornerstone of this family of products: the escarole pizza! A fragrant shell that hides a filling of steaming escarole, anchovies, and olives. All mixed and artfully assembled. If the casatiello is the king of the table during Easter, the escarole pizza is a specialty that the most "true" people from Campania love to taste for Christmas Eve lunch, but that can also be prepared during the rest of the year. Especially in the months when the endive is on the market with a bright and lively green color! Your escarole pizza served hot will certainly have something extra to offer, but it will be tasty even if served at room temperature for an appetizer! We are sure that you will fall in love with this dough following our instructions.

 

Ingredients

 

Ingredients for the mixture:

  • Flour 4 cups + ¼ cup + 2 tbsp
  • Room temperature water
  • Fresh brewer's yeast ¼ cup + 2 tbsp
  • Salt up to 1 tbsp + 1 tsp

 

For the stuffing:

  • Raw curly endive (endive) 3 oz
  • Pitted olives 2 oz
  • Salt 1 tbsp + 1 tsp
  • Anchovies in oil 0.3 oz
  • Extra virgin olive oil 2 tsp

 

For brushing:

  • Extra virgin olive oil to taste

 

Preparation

 

How to prepare the escarole pizza

 

To prepare the escarole pizza, first, pour some room-temperature water in a small jug. Bring out the fresh brewer's yeast and mix it with water until completely dissolved. Let the yeast rest and in the meantime, place about 30% of the flour on one side of the sideboard (or the wooden or glass bowl you will use to knead); the sideboard is a rectangular wooden container, which can withstand the temperature of the dough well and prevents it from sticking to the edges. Also, pour the water on the other side of the sideboard, avoiding pouring it directly on the flour.

 

Then add the salt to the water and dissolve it with your hands. When you no longer feel any grain to the touch, start mixing the flour inside the cupboard with both hands.

 

Add a little more flour and gradually mix it with the water with your hands, using rotating movements. When you have inserted about 50% of the powder, add the previously dissolved yeast. Continue adding flour little by little continuing to knead with your hands with circular movements until you have mixed it all. Using your hands allows you to better adjust its consistency in order to understand if it is necessary to add flour or not. At this point, continue to knead the dough inside the cupboard for 10-15 minutes until it is smooth and consistent. Now you just have to rest the dough, leaving it somewhere and covering it gently with a slightly damp cloth in contact with the surface of the mixture. Let it rest for at least 4 hours at room temperature.

 

After that time, the dough will have risen; sprinkle with a little flour and transfer it on a lightly floured surface. Divide the dough in half, then add a little flour and give each portion a spherical shape. Place them in two different bowls, previously sprinkled with a bit of flour. Cover again with damp towels and leave to rest for another 2 hours.

 

In the meantime, preheat the oven to maximum power. Desalinate the capers by rinsing them several times under running water, cut the escarole taking the most tender part, then rinse and dry it. Then take one of the two doughs, transfer it to the lightly floured surface and flatten it with your hands, giving it an oval shape, and helping yourself with a little flour. Repeat the same operation with the other dough, making sure to obtain two disks of the same size. Position one half of the escarole in the center of one of the two discs, leaving at least a couple of inches free around the edge.

 

Then add the desalted capers, the pitted olives, and season with a drizzle of oil.

 

Add the anchovy fillets by breaking them with your hands and finish with the escarole kept aside. Place the other dough disc on top and apply light pressure with the fingers to seal it.

 

Using a pastry cutter, trim the edges by cutting the excess of dough and eliminate them by pulling gently with your hands. Paying close attention to the curly endive, that at this stage could puncture the dough, lift the escarole pizza and transfer it inside a non-stick pan. With a brush soaked in oil, grease the surface of the pizza very gently. Cook the pizza in the preheated static oven at maximum temperature for about 12-15 minutes. Then take out of the oven and serve it!

 

Expiration

 

Once cooked, escarole pizza can be kept for a maximum of 2 days; alternatively, you can freeze it once it is completely cold.

 

The dough can be kept in the refrigerator for 24 hours; alternatively, you can freeze it before the second rest.

 

Advice

 

Add raisins and pine nuts to the filling for an even richer taste!

 

Do not throw away the scraps of dough! You can make something else with them!

 

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