
Escarole pizza
Bakery products from Italy - Campania
Neapolitan escarole pizza
Neapolitan escarole pizza
ready in
3 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with
Classic Neapolitan escarole pizza, excellent rustic for a picnic!
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.
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.
Put the freshly kneaded dough in a bowl covered with a cloth and let it rise for 1-2 hours, the volume must double.
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.
Add the escarole and cook over high heat for 5 minutes. When the escarole has wilted, add salt if necessary.
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.
Place the first disc of dough on the bottom of the pan, add the filling which must be dry and not very moist.
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.
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.
Remove from the oven and wait 5 minutes before serving. Enjoy your meal!