ingredients For the base:
- 500 g of organic Arifa Ruggeri flour
- 250 ml of warm water
- half a cube of brewer's yeast
- 5 g of sugar
- 10 g of salt
- 3 tablespoons of extra virgin olive oil
ingredients For the filling:
- 500g of escarole
- 7-8 anchovies in oil
- a nice handful of pitted black olives from Gaeta
- ex virgin olive oil
- salt
- a garlic
- pepper
- a spoonful of desalted capers
procedure:
To prepare the
Pizza di scarole , start by preparing the basic dough that will have to rise. Dissolve the brewer's yeast in the warm water. Add the sugar and salt to the flour. Slowly add the water to the flour. Knead well. Now add the oil. Knead until everything is combined and homogeneous. At this point I take a bowl larger than the dough just created, add a drizzle of oil and pour in the dough, balling it up a bit. I cover it with cling film and leave it to rest for about two hours in a place protected from drafts. You will notice that it will rise and become almost double in size. In the meantime, while it rises, prepare the filling. Clean the escarole and break it up with your hands. Put it in a large pot full of water and salt it, cook it for about 15 minutes. Then in a pan, fry the garlic with a drizzle of oil and the anchovies..when the anchovies have melted, add the well-drained escarole and the pitted olives..let everything cook over medium heat for about 15 minutes..add salt and pepper to taste, be careful because between the anchovies, olives and capers it is already quite tasty..let it rest until you are ready with the dough..then take your dough and divide it in two..roll out one part with the help of a rolling pin and flour, just as you would do to make a pizza..grease the pan and then roll out the base..distribute the escarole on top..roll out the second part of the dough and cover..prick the surface to prevent it from swelling during cooking..seal the edges well..grease with a little oil and bake at 200° for about 20 minutes, you will notice a light browning..your
Escarole Pizza is ready!!
