- 2 heads escarole
- 1 ¼ lb bread dough
- 3 ½ oz extra virgin olive oil
- 3 ½ oz olives
- 1 oz anchovies , in oil, or 6/7 anchovies in oil
- 1 ¾ oz capers
- 2 cloves of garlic
Wash the escarole and then boil it in salted water. When cooked drain thoroughly.
Rinse the capers to remove the excess salt.
Pour a little extra virgin olive oil in a frying pan and sauté the anchovies and the garlic. Remove the garlic before it takes too much color, then place the escarole in the pan with the rinsed capers, and the pitted olives.
Cook over high heat until the vegetables are completely dry. Check for salt.
Roll out 2/3 of the pastrydough, which is going to be used to line a greased cake pan.
Fill the pan with the escarole and then cover with a disc of dough from the remaining 1/3 of it.
Bake at medium heat (180° C/ 350° F) for 30-40 minutes.
You can serve the Escarole Pizza hot or warm.
HISTORY OF THE DISH
The Escarole Pizza is a traditional dish of the Neapolitan cuisine, which is usually eaten for lunch during the Christmas festivities (especially on 24th and 31st December), awaiting for the lavish banquets of the evenings. Although it is composed by simple ingredients, it is very tasty and hearty and it’s actually perfect to be eaten all year round.
The escarole, passed in a pan with olives, anchovies and capers as for the preparation of the pizza recipe, can also be used as a side dish to meat.
In the rural tradition, especially in Ischia, escarole pizza was sometimes cooked with the addition of other sweet ingredients (such as mulled wine) and eaten as a dessert.
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