Pizza di scarola (Escarole Pie)
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Pizza di scarola (Escarole Pie)
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 1 batch pizza dough either store-bought or homemade
- 1 head of escarole sautéed "aglio e olio style", with olive, capers, anchovies, pine nuts and raisins
- olive oil
Instructions
- Take half of the pizza dough and lay it out as flat as you can in a well-greased pie plate, making sure to cover the entire bottom and (if you can) the sides as well.
- Spoon the sautéed escarole on top of the dough, making sure to leave a border of at least 3cm/1 in all around the edges.
- Flatten out the other half of the dough into a roughly round disk, and lay it over the escarole. With your fingers, attach the edges of the bottom and top rounds of dough, squeezing and twisting the dough to seal it well.
- Oil the top of your 'pie' and prick it with a sharp knife to make some air holes.
- Bake in a moderately hot oven (190C/375F) for a good 30-45 minutes, or until the top is nice and golden brown. Let the pizza cool before eating it; it taste best either slightly warm or room temperature. It tastes fine made ahead of time as well.
Notes
- For the recipe for homemade pizza dough see: http://memoriediangelina.com/2012/09/30/scarola-aglio-e-olio-sauteed-escarole/
- For details on sautéing the escarole, see: http://memoriediangelina.com/2009/08/03/angelinas-pizza-casareccia/
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