Escarole Pie Recipe - Easy Pizza di Scarola
The escarole pizza is tied to the Neapolitan culinary tradition of Christmas; it's a savory pie with strong, contrasting flavors made with escarole, anchovies, olives, pine nuts, and raisins.
Servings: 8 slice
Equipment
- Large wok for sautéing
- Glass for rehydrating raisins
- Small pan for toasting pine nuts
- Well-oiled pie dish for baking
- Oven preheated to 180°C static heat
Ingredients
- 700 gr fresh pre-made pizza dough or make it yourself or use two shortcrust pastries
- 700 gr escarole lettuce
- 4 tbsp Olive oil
- 2 cloves of garlic
- 135 gr pitted black olives
- 50 gr pickled oil-packed anchovies
- 50 gr pine nuts
- 75 gr raisins
Instructions
- Clean the escarole well, drain and cut into small strips.700 gr escarole lettuce
- Put the raisins in a glass of hot water to rehydrate them.75 gr raisins
- In a large wok, heat olive oil and sauté the garlic and anchovies until they melt.4 tbsp Olive oil, 2 cloves of garlic, 50 gr pickled oil-packed anchovies
- Add the escarole, mix on low heat, and cover.
- Cut the olives in half and add them to the wok with the raisins (not too dry).135 gr pitted black olives
- Cook the escarole until it's tender.
- In a separate small pan, toast the pine nuts and add them at the last moment to the wok so they remain crunchy.50 gr pine nuts
- Preheat the oven to 180°C static heat.
- Cut the dough into two and spread it to make 2 bases.
- In a well-oiled pie dish, place one of the doughs, spread the escarole mixture, and cover with the second dough. Seal well, brush with oil, and bake for about 45 minutes, ensuring the bottom dough is well-cooked.
- Enjoy as a starter, with aperitifs, as a side dish, for breakfast, or even as a snack!
Notes
- Here's my recipe, I advise you to prepare it the day before, because cold and the next day it's even better when the ingredients have rested.
- Another tip, make two, because the first will be eaten during the holiday meal, the second the next morning for breakfast.
