Escarole Pizza

Escarole pizza is a traditional Neapolitan recipe prepared especially during the Christmas period. It is a rustic pie filled with stewed escarole and other flavorful ingredients such as anchovies, capers, and olives.

Ingredients

• 500 g bread dough or pizza dough
• 1 kg escarole
• 100 g pitted black olives
• 30 g salt-packed capers
• 8 anchovy fillets in oil
• 2 garlic cloves
• 4 tablespoons extra virgin olive oil
• Salt
• Pepper
• Pine nuts and raisins (optional)

Preparation

1. Clean and wash the escarole thoroughly, then cook it in a pan with a drizzle of oil and the garlic cloves until it has wilted. Season with salt and pepper.

2. Add the pitted olives, the capers after rinsing them under running water to remove the salt, and the chopped anchovy fillets to the escarole. If you want to add an extra touch, you can enrich the filling with pine nuts and raisins previously soaked in warm water. Let everything stew for a few minutes so the flavors blend well.

3. Meanwhile, preheat the oven to 180 °C.

4. Roll out half of the dough in a previously oiled baking pan, creating an even base that also covers the edges.

5. Spread the seasoned stewed escarole on top, then cover with the other half of the rolled-out dough.

6. Seal the edges of the pizza by pinching them together, prick the surface with a fork to prevent it from puffing up during baking, and, if you like, brush it with a little oil.

7. Bake and cook for about 30-40 minutes or until the surface is golden.

8. Serve the escarole pizza hot or at room temperature.

Fun Facts

Escarole pizza, despite its name, has little in common with pizza as we usually know it. More than a pizza, it is a kind of savory pie or baked calzone. The presence of escarole, combined with other ingredients typical of Neapolitan cuisine, makes it a dish rich in flavor and tradition.