Italian Bread & Pizza Italian Vegetables Recipes


This rustic pizza is a mouthwatering solution for your outings or for a lunch or dinner that you can prepare quickly.

Just add some sliced salami or a slice of your favorite cheese to make the table complete.

You can use all the vegetables you prefer but especially chicory and chard.






  • 2 pie dough round sheets roll (Brisée)
  • 300 grams of boiled escarole (you can substitute or add chicory, chard, spinach)
  • 3 eggs
  • 1 cup of ricotta cheese
  • 2 tbsp of grated Parmigiano Reggiano Cheese
  • 2 mozzarella cheese
  • 1/2 tsp of nutmeg



Squeeze the escarole and roughly chop them in a bowl.

Add eggs, cheese and nutmeg and mix.

Add the ricotta cheese and mix it with the rest of the filling.

Prick the brisée and place it in a baking dish with its own baking paper.

Spread the filling over the bottom of the Brisée.

Flake the mozzarellas over the entire surface.

Cover with the second brisée, prick the surface, seal the edges.

Bake at 356/392 F until a golden crust forms on the surface.



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