Neapolitan escarole pizza
Bakery products from Italy - Campania
translated by Spanish with
Neapolitan classic pizza
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.
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.
Put the newly kneaded dough in a container covered with a cloth and let it grow for 1-2 hours, the volume should double.
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.
Add the escarole and cook over high heat for 5 minutes. When the endive withers, add salt if necessary.
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.
Place the first disk of dough in the bottom of the pan, add the filling that should be dry and not too wet.
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.
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.
Remove from the oven and wait 5 minutes before serving. Enjoy your meal!