Pizza con le scarole (Escarole Pizza)!
And here in Naples, we’ve said it all.
This recipe is not to be followed, but worshipped and cherished. It is a precious relic, of which we want to share our version with all of you.
- 35 oz (1 kg) of pizza dough Recipe here: https://eatalianrecipes.com/nonnas-italian-pizza-dough-recipe/
- 35 oz (1 kg) escarole (you can use spinach)
- 7-8 anchovy fillets
- 7 oz of green olives
- 2 garlic cloves
- 1 cup of walnut
- 5 slices of provola or scamorza cheese
- extra virgin olive oil to taste
- salt and chilli pepper to taste
Start by cleaning and washing the escarole.
Put them to drain on the sink or in a large colander.
Mince the garlic, chili pepper and 2 anchovy fillets, remove the stones from the olives and chop them roughly.
Fry everything in olive oil for two minutes and add the drained endives.
Cook over high heat until all the water in the escarole has dried up.
Adjust the salt and turn off the heat.
Add the chopped walnuts and the remaining chopped anchovy fillets.
The filling is ready.
Divide the pizza dough into two parts (a larger one for the bottom).
Roll out the dough for the bottom and place it in a baking dish that you have greased with oil and dusted with flour.
Place half of the escarole, then the slices of provola and then the rest of the escarole.
Close with the upper disc of dough sealing the edges well with a fork.
Prick the surface and brush with olive oil. Bake in preheated oven at 440 F for about 30-40 minutes.
Check the cooking of the bottom.
Enjoy your meal!
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