Let's find out the truth escarole pizza recipe. We are talking about one of rustic more good and particular than Napoli as it is stuffed with ingredients and very disparate flavors, but at the same time in perfect harmony with each other.
As in all recipes the course of time has led to the creation of multiple variants, but the true Neapolitan tradition requires that the pizza be filled with plenty escarole, accompanied by capers, anchovies, olives, sultanas and pine nuts.
It's a very rustic substantial which can be consumed at any time of day, such as appetizer, snack or lunch! Escarole pizza can be kept for a few days and is delicious both hot and cold, as well as the pizza with sausage and broccoli.
How to prepare Neapolitan escarole pizza
- Difficulty: low
- Preparation: low
- Preparation: 10/15 minutes
- cooking: 3 minutes
- People: 4 portions
Escarole pizza ingredients
- 700 grams of flour
- 1 glass of water
- 1 yeast cake
- 4 tablespoons of extra virgin olive oil
- A dozen discs
- 70 gr of black olives
- 30 gr of capers
- 20 gr of sultanas
- 20 pinenuts
- 4 or 5 salted anchovies
- 2 cloves of garlic
- Salt to taste
How to cook escarole pizza
Start with the preparation of the pizza dough placing the flour in a fountain. Gradually add lukewarm water, yeast softened in water, oil and salt.
Knead for at least 10 minutes and leave bump up in a container covered with a cloth and in a dry place for about two hours.
Meanwhile wash the escarole and cut them roughly. Scald them in water and let them drain for good.
Brown the garlic in oil in a pan. Fry the endive and add the desalted and chopped anchovies, the olives, the previously rinsed capers, the raisins and pine nuts.
Spread half of the dough grown on a pan greased with oil. Cover it with the stuffing of escarole (remove the garlic) and close well with the other half of the dough, helping with a fork.
Put in forno preheated to 200 ° for about 30 minutes.
Image Credits: instagram profile @pasqualino_bakery
