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Neapolitan escarole pizza

ingredients

servings

6

Scarola

2 unit

Aglio

2 wedges

Capperi

2 spoons

Olive nere denocciolate

6 spoons

Uva passa

4 spoons

Pinoli secchi

40 oz

Olio extravergine di oliva

4 spoons

Farina di grano tenero

300 oz

Acqua

250 fl oz

Lievito di birra fresco

1/2 unit

Zucchero bianco

1/2 teaspoon

Sale

1 teaspoon

Prodotti da forno from Italia - Campania

Neapolitan escarole pizza

Neapolitan escarole pizza

vegan with gluten with nuts source of C vitamins high in potassium

ready in

3 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Neapolitan escarole pizza

Classic Neapolitan escarole pizza, excellent rustic for a picnic!

Neapolitan escarole pizza step 1

step 1

We begin to knead the dough like pizza: we put the flour, the teaspoon of salt and a spoonful of oil. In a glass put about 250 ml of lukewarm water, half a teaspoon of sugar and the crumbled yeast.

Neapolitan escarole pizza step 2

step 2

Melt the yeast, a light 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 smooth and elastic dough.

Neapolitan escarole pizza step 3

step 3

Put the freshly kneaded dough in a bowl covered with a cloth and let it rise for 1-2 hours, the volume must double.

Neapolitan escarole pizza step 4

step 4

Meanwhile, prepare the filling: in a large pan, put 3 tablespoons of oil, garlic, chilli pepper, pine nuts, olives cut in half, capers and raisins and fry over high heat for 2 minutes.

Neapolitan escarole pizza step 5

step 5

Add the escarole and cook over high heat for 5 minutes. When the escarole has wilted, add salt if necessary.

Neapolitan escarole pizza step 6

step 6

Take the leavened bread dough and divide it in two. Spread two discs with a rolling pin and a dusting of flour. Prepare a cake tin about 24-26 cm long and line with parchment paper.

Neapolitan escarole pizza step 7

step 7

Place the first disc of dough on the bottom of the pan, add the filling which must be dry and not very moist.

Neapolitan escarole pizza step 8

step 8

Overlap the second disk on the cake and fold the edges so as to create a cornice. Pinch the edges further and prick the cake with the prongs of a fork.

Neapolitan escarole pizza step 9

step 9

Bake in a preheated oven at 220 C above and below static, put on the lower shelf and cook for 30-40 minutes. Check that it is cooked well both on the surface and on the bottom, they must be golden brown.

Neapolitan escarole pizza step 10

step 10

Remove from the oven and wait 5 minutes before serving. Enjoy your meal!

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