Escarole pizza is a typical dish from Campania that is prepared at Christmas time.

Between December and January, in fact, escarole reaches its maturity and until the end of winter, where temperatures are not too cold, it is the best salad to eat.

It is really a variety of endive, so similar in appearance to lettuce but with lighter green leaves.

Escarole is not eaten raw, but cooked – sautéed – usually combined with raisins and anchovies.

Escarole, in fact, tends to taste bitter so pairing it with raisins is ideal.

Escarole pizza is nothing more than a closed savory pie that is made by rolling out bread dough.

Inside the escarole, with anchovies, raisins and sausage will give taste, substance and satisfaction to the palate.

 

 

SERVINGS:6

INGREDIENTS:

FOR THE DOUGH:

• 4 cups of 00 flour
• 5 tbsp of extra virgin olive oil
• 4 tsp of active dry yeast
• 1 tsp of sugar
• a pinch of salt
• 1 cup of water

FOR THE FILLING:

• 4 oz of sausage
• 2 pounds of cleaned escarole
• 2 cloves of garlic
• 2 oz pitted olives
• 6 or 7 anchovies in oil
• 1 tbsp pine nuts
• 1 tbsp raisins soaked in water
• 1 tbsp desalted capers

 

DIRECTIONS:

For the bread dough, dissolve the yeast in the water and meanwhile pour the flour into a fairly large container, add the oil, a pinch of salt and also some sugar.

Start kneading and add the water with yeast a little at a time.

Knead until you have a smooth ball that will easily pull away from the edges of the container.

Then move to a work surface and knead for a few more minutes.

Place the resulting dough in a container, cover with a tea towel and let it rest for an hour, at least, in a warm place.

The dough should double in size.

Meanwhile, take care of the escarole, wash it well and chop it coarsely.

Heat a nonstick skillet where you will brown two cloves of garlic with a drizzle of oil.

Then melt the anchovies and toss in the diced sausage.

Within a few moments it will be time to add the escarole.

Lower the heat a little and let it cook.

The escarole should wilt.

As soon as it is softened, add the olives, pine nuts and raisins.

Cook for another 10 minutes, turning. If tasting it seems too sweet add another half an anchovy.

The escarole should dry out very well.

When the escarole is finished cooking, turn off the heat and let it cool.

Meanwhile, roll out the dough.

You must obtain two disks-or rectangles-the size of the chosen baking dish.

Grease the dish, arrange the first piece of dough and pour the vegetables into it.

Close with the other disc of dough, seal the edges well and prick the surface, which should be brushed with E.V.O. oil or a beaten egg.

Bake for 40 minutes at 350 F.