Escarole and Cheese Pizza
How do you make stuffed escarole pizza?
Knead the flours with yeast and water; let the dough cold-ferment for up to 24 hours. Stretch the dough into two overlapping layers on a tray and bake at 250°C for 25 minutes. Separately, boil and sauté the escarole with garlic and chili. Open the freshly baked pizza, fill it with the greens and cheese, and serve hot.
This stuffed pizza is ideal for a family lunch or dinner. The escarole gives it a hint of bitterness that is barely noticeable, but combined with the slight heat of the chilies and the sweetness of the cheese, I assure you it creates an exceptional combination. The result is delicious.
The screen will not turn off while you cook.
Servings: For an approximately 32 cm x 40 cm tray, serving 4-6 people
Ingredients
- 500 g type 2 wheat flour
- 250 g white spelt flour
- 250 g whole spelt flour
- 700 ml water
- 40 ml extra virgin olive oil
- 26 g salt
- 4 g fresh brewer's yeast
- Optional: a couple of tablespoons of sesame seeds for the surface
- 500-600 g escarole
- 2 small dried hot chilies or 1 fresh one
- A pinch of salt
- 2-3 tablespoons extra virgin olive oil
- Optional: 1 garlic clove
Instructions
Take a large bowl and mix all the flours. Add the yeast and about 650 ml of water. Using a spoon, mix everything very well.
Add the salt and the remaining 50 ml of water, and stir well.
Finally, add the oil.
Mix everything very well until you have a smooth dough. You will notice that it is quite sticky; this is normal because there is a lot of water.
Cover the bowl with plastic wrap and place it in the refrigerator for 12 to a maximum of 24 hours.
After the hours in the refrigerator, take it out and leave it at room temperature for about 30 minutes.
Place the dough on a surface dusted with durum wheat flour and divide it in two.
Oil the tray well and place the first part of the dough on it, spreading it perfectly over the entire surface. Preheat the oven to its maximum temperature; mine reaches 250°C (485°F).
On the floured surface, gently stretch the second part of the dough. Use your arm to support it and place it over the first layer of dough on the tray.
Quickly try to spread it well so it completely covers the first layer of dough. Pour a little oil over the pizza and sprinkle sesame seeds over the whole surface, if desired. Bake for 20-30 minutes, until golden.
While it bakes, prepare the filling. Wash all the escarole thoroughly and separate it from the stem, taking each leaf and setting it aside. In a pot with plenty of salted boiling water, add the cleaned escarole and cook for 2-3 minutes maximum.
Drain the escarole very well to remove as much water as possible. In a nonstick skillet, add 2-3 tablespoons of extra virgin olive oil, the two small hot chilies or the fresh one, and, if desired, one lightly crushed garlic clove to release its flavor. Sauté for about 2-3 minutes over medium heat without burning them.
Once the escarole is well drained, chop it well.
Remove the garlic and chilies from the skillet; add the escarole, sauté it for a couple of minutes, adjust the salt, and set aside.
Cut the melting cheese into thin slices and set aside. Take the freshly baked pizza out of the oven and open it; add the escarole and cheese. Since the dough is hot, it will melt the cheese.
Enjoy your meal!
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- 500 g type 2 wheat flour
- 250 g white spelt flour
- 250 g whole spelt flour
- 700 ml water
- 40 ml extra virgin olive oil
- 26 g salt
- 4 g fresh brewer's yeast
- Optional: a couple of tablespoons of sesame seeds for the surface
- 500-600 g escarole
- 2 small dried hot chilies or 1 fresh one
- A pinch of salt
- 2-3 tablespoons extra virgin olive oil
- Optional: 1 garlic clove