I have a Neapolitan friend who praised me so much about the escarole pizza that today, seeing a spectacular escarole, I wanted to try to make. An all-Mediterranean taste for a spectacular lunch.
Ingredients for 1 pizza
- 500 gr pizza dough ( tap here for the recipe)
- 500 gr. escarole washed and cut into medium-sized pieces
- 1 spoon salted capers
- 1 spoon pine nuts
- 1 spoon resins
- 6/7 black olives
- extra virgin olive oil (for a good oil tap here)
- salt and pepper
- 3 anchovy fillets
Method
Prepare the pizza dough the night before or alternatively buy the ready-made dough.
Clean the escarole salad, wash it and cut it into pieces. Desalt the capers, cut the black olives into small pieces, toast the pine nuts for a few seconds in a non-stick pan and set aside.
In a large pan heat a couple of tablespoons of oil with a clove of garlic, when golden remove it and add the escarole. Mix then add the olives, capers, pine nuts and raisins. Let it flavor well by turning then cover with a lid and, over low heat, let it simmer for about 15 minutes. Uncover and, over a high flame, let all excess liquid evaporate.
Divide the pizza dough into two parts, one slightly larger than the other. Roll out the largest part with a rolling pin to a thickness of about 4 millimeters and place in a mold, previously covered with baking paper, making it adhere to the walls as well. Prick the base with the tines of a fork and place the filling. Level it and add the anchovy fillets cut into pieces on the surface.
Roll out the second part of the pizza dough, cut out some strips and lay them on top of the pizza. Close the edges over the strips and seal by pressing gently.
Preheat the oven to 180 degrees and, once hot, bake for 30 minutes or until the pizza is gold. Serve the pizza warm or cold. It can be kept for a couple of days at room temperature.
