Neapolitan escarole pizza
Bakery products from Italy - Campania
Escarole pizza
Escarole pizza
ready in
3 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
revised by Neapolitan escarole pizza
translated by Spanish with
description
Neapolitan classic pizza
preparation
step 1
We begin to knead the dough like pizza: we put the flour, the teaspoon of salt and a tablespoon of oil. In a glass put about 250 ml of warm water, half a teaspoon of sugar and the crumbled yeast.
step 2
Melt the yeast, a slight foam will form on the surface. Gradually add the water with the yeast to the flour and start kneading. Knead for 10 minutes and form a soft, elastic dough.
step 3
Put the newly kneaded dough in a container covered with a cloth and let it grow for 1-2 hours, the volume should double.
step 4
Meanwhile, prepare the filling: in a large frying pan, put 3 tablespoons of oil, garlic, chilli, pine nuts, olives cut in half, capers and raisins and fry over high heat for 2 minutes.
step 5
Add the escarole and cook over high heat for 5 minutes. When the endive withers, add salt if necessary.
step 6
Take the yeast dough and divide it into two. Roll out two discs with a rolling pin and a little flour. Prepare a cake pan about 24-26 cm long and line with parchment paper.
step 7
Place the first disk of dough in the bottom of the pan, add the filling that should be dry and not too wet.
step 8
Overlap the second disk on the cake and fold the edges to create a ledge. Pinch the edges even more and prick the cake with the tips of a fork.
step 9
Bake in preheated oven at 220 C above and below static electricity, place on the bottom rack and cook for 30-40 minutes. Verify that it is well cooked both on the surface and on the bottom, they must be golden.
step 10
Remove from the oven and wait 5 minutes before serving. Enjoy your meal!