Ingredients for a 30×22 cm baking dish
For the dough:
- 500 g of Organic Pizza and Focaccia Flour
- 270 ml of water
- 12 g of brewer’s yeast
- 1 level teaspoon of sugar
- 8 g of salt
- Extra-virgin olive oil
For the filling:
- 1.5 kg escarole (2 large heads)
- 180 g black Gaeta olives
- 1 handful of green olives
- 1 tablespoon capers
- 2 cloves of garlic
- 15 g roasted pine nuts
- 1 tablespoon of raisins
- Extra-virgin olive oil
- Hot pepper (optional)
- Halls
Proceedings
TO PREPARE THE DOUGH
- Place the flour in a large bowl or planetary mixer. Form a fountain and put in the crumbled yeast, 3 tablespoons oil and room temperature or warm water.
- Knead briefly and add salt. Continue kneading by hand on a pastry board or, if using the planetary mixer, with the hook hook attachment.
- Knead the dough for a long time until the dough is elastic and homogeneous.
- Place back in the lightly oiled bowl, cover with foil, and let rise in the oven off with the light on until the dough has tripled in size. Rising times vary from 2 to 4 hours depending on the yeast amount and outside temperature.
TO PREPARE THE FILLING
- Clean the escarole by removing the tougher leaves on the outside, washing and drying it well.
- In a large skillet, sauté the poached garlic with 5 tablespoons of oil. When the garlic is golden, pour in the escarole, wilt, and add the pitted olives, rinsed capers, toasted pine nuts, and raisins.
- Sauté and cook the escarole, adjust the salt, turn off the heat, and let it cool.
HOW TO MAKE ESCAROLE PIZZA
When the dough has risen well, divide it in two and roll out two thin rectangles about 5 mm thick, one larger and the other slightly smaller.
Grease a 30×22 cm baking dish, put the larger rectangle as the base, stuff with the escarole filling and cover with the other rectangle. Fold the edges inward, sealing well with the tines of a fork.
Cover the escarole pizza with foil and let it rise for an hour in a place away from drafts. Brush the surface with a little oil and bake in a static oven preheated to 200° for about 30-35 minutes until golden brown.
Transfer the pizza to a tray and cover with a cotton cloth. Let rest for 15 minutes and serve.
It is delicious eaten warm, but also cold.
Thanks to Enrica of Chiarapassion for the recipe.
