Neapolitan Escarole Pie (Pizza di Scarola)
A classic Neapolitan savory pie, traditionally enjoyed during holiday vigils but wonderful any time of year. A crispy, thin yeast dough crust encloses a rich and contrasting filling: the slight bitterness of stewed escarole perfectly balanced with the sweetness of raisins, the saltiness of Gaeta black olives, capers, and anchovies.
Ingredients
- •500 g Pre-made pizza or focaccia dough (already risen, approx. 1.1 lbs)
- •1 kg Escarole (smooth or curly, approx. 2.2 lbs)
- •80 g Gaeta black olives (pitted, approx. 1/2 cup)
- •20 g Capers (brined, rinsed, approx. 1.5 tbsp)
- •4-5 piece Anchovy fillets in oil
- •30 g Raisins (rehydrated in warm water, then squeezed, approx. 2 tbsp)
- •30 g Pine nuts (approx. 2 tbsp)
- •2 clove Garlic
- •to taste tbsp Olive oil, extra virgin
- •to taste tsp Salt, fine
Instructions
- 1.
Prepare the escarole: Wash the escarole very thoroughly and cut it into pieces. Blanch it in salted boiling water for about 5 minutes. Drain it well and squeeze out all excess water.
Time: 15 min - 2.
Start the filling: In a large skillet, sauté the garlic cloves with a generous drizzle of olive oil. Add the anchovy fillets and cook until they dissolve into the oil.
Time: 3 min - 3.
Cook the filling: Add the well-squeezed escarole, pitted black olives, rinsed capers, rehydrated and squeezed raisins, and pine nuts to the skillet. Sauté over high heat for about 10-15 minutes, stirring frequently, until the vegetable mixture is well-dried and flavorful. Remove the garlic cloves and let the filling cool completely.
Time: 15 min - 4.
Prepare the dough: Divide the pizza dough into two portions, with one being slightly larger than the other. Lightly oil a 28 cm (approx. 11-inch) round baking pan. Roll out the larger dough portion and use it to line the bottom and sides of the prepared pan.
Time: 10 min - 5.
Fill the pie: Prick the bottom of the dough with a fork. Spread the completely cooled escarole filling evenly over the dough.
Time: 3 min - 6.
Cover and seal: Roll out the second, smaller dough portion. Carefully place it over the filling to cover the pie. Seal the edges by folding them inward and crimping firmly. Prick the top surface of the pie with a fork and brush with a little olive oil.
Time: 7 min - 7.
Bake the pie: Preheat your oven to 200°C (400°F). Bake in the preheated oven for approximately 40 minutes, or until the surface is golden brown and crispy.
Time: 40 min - 8.
Serve: Remove the pie from the oven and let it cool slightly before slicing and serving. This allows the filling to set.
Time: 10 min
Tips
- 💡Ensuring the escarole filling is completely dry before adding it to the dough is crucial for a crispy crust and to prevent a soggy bottom.
- 💡Allowing the filling to cool completely prevents the dough from becoming soft and difficult to work with.
- 💡For best flavor and texture, let the pie rest for at least 15-20 minutes after baking before slicing.
Recipe from TheCookbook.ai
Created by Anna Cecilia Buono