Amuse bouche 17 ingredients
by
43 recipes
Pizza with vegetables, anchovies and Leccino olives
ingredients
servings
4
Olive Denocciolate Leccino Condite Madama Oliva
100 oz
Escarole
300 oz
Anchovies in oil
6 fillets
Garlic
1 wedge
Iodized salt
to taste
Extra virgin olive oil
to taste
Black pepper
to taste
starters from Italy
Pizza with vegetables, anchovies and Leccino olives
Pizza with vegetables, anchovies and Leccino olives
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Leccino olives, with a spicy and slightly aromatic flavor, are mostly used to prepare appetizers or hors d'oeuvres based on aged cheeses and cured meats. They are very used to flavor dishes of both meat and fish. A further use is in the pan with potatoes, peppers, aubergines or tomatoes.
preparation
prepare first
Pizza dough
step 1
Clean and wash the escarole (endive), put it in a pot with boiling water and boil it for 5 minutes.
step 2
Then cool in water and ice. Once cooled, drain and squeeze so that all excess water is released. In a large pan pour the oil with the garlic and let it brown over low heat.
step 3
Remove the garlic, add the fillets of anchovies and let them melt in hot oil, then add the pitted olives Leccino d'Abruzzo and finally the escarole, season with salt and pepper.
step 4
Continue cooking, stirring occasionally for about ten minutes. Allow to cool and prepare the pan for baking pizza, holiandone the surface.
step 5
Divide the dough into two equal parts. Use a part for the base, carefully lining the bottom and edges of the pan. Add the escarole endive and close with the other mixture.
step 6
Brush the surface with a little oil and let it rise again for about an hour in a warm and dry place. Finally bake at 220 degrees for 30 minutes. Remove it from the oven to let it cool before serving.
