Stuffed Escarole Pizza

Name: Stuffed Escarole Pizza
Prep time: 40 min
Cook time: 43 min
Total time: 83 min
Yield: For a 28 cm pan (approx. 8-10 people)
Cuisine: Italian
Ingredients: 540 g type 0 flour; 4 g fresh brewer's yeast; 270 ml water at room temperature; 500-550 g escarole; 13 g salt; 50 ml extra-virgin olive oil; 100 g green or black olives; 30-40 g pine nuts; 2 garlic cloves; 1 or 2 dried hot chilies, or the tip of a fresh one

Golden closed savory pie with a juicy escarole and olive filling for Stuffed Escarole Pizza

How do you prepare stuffed escarole pizza (Pizza di Scarola)?

Prepare a pizza dough and let it rise for 4 hours. Sauté escarole with olives and pine nuts in oil flavored with garlic. Roll out most of the dough in a pan, fill with the cooled greens, and cover with the remaining dough. Seal the edges, prick the surface, and bake at 180°C for 45 minutes.

Times

Prep time: 40 min
Cook time: 43 min
Total time: 83 min
Rest time: 225 min

Nutrition

Calories: 323 kcal
Protein: 7 g
Fat: 9 g
Carbohydrates: 52 g

Cuisine: Italian
Diet: Vegan

This escarole pizza is a vegan delight, with a sweet-and-bitter filling well worth trying. A typical Neapolitan recipe, ideal for an informal dinner, a picnic, or simply whenever we want to enjoy something tempting and exquisite.

Servings: For a 28 cm pan (approx. 8-10 people)

Ingredients

540 g type 0 flour
4 g fresh brewer's yeast
270 ml water at room temperature
500-550 g escarole
13 g salt
50 ml extra-virgin olive oil
100 g green or black olives
30-40 g pine nuts
2 garlic cloves
1 or 2 dried hot chilies, or the tip of a fresh one

Instructions

Sift the flour into a large bowl.
Add the yeast and about 220 ml of the total water. Mix until the flour has absorbed all the liquid.
Add the salt and the remaining 50 ml of water. Mix.
Pour in the oil.
Knead well until all the ingredients are thoroughly combined. Cover and let rest for 3-4 hours.
While the dough rests, prepare the filling. Wash, dry, and chop the escarole.
Pour the extra-virgin olive oil into a nonstick pan or pot, add the hot chilies and garlic cloves, and cook over medium heat. Sauté for 3-4 minutes; when the garlic is golden, remove it along with the chilies.
Add the pine nuts to the flavored oil for about 3 minutes.
Slice the olives into small rounds and add them to the pan; stir.
Add the chopped escarole and cook over gentle heat for a few minutes.
When it looks tender, stir everything very well and remove from the heat. Let cool.
Preheat the oven to 180°C (350°F). Once the dough has finished resting, place it on a work surface. Divide it into ¾ and set the remaining ¼ aside. Roll out the larger portion with a rolling pin.
Grease the pan and gently place the rolled-out dough inside, fitting it into the pan and leaving a little for the edge. Add the cold filling.
Roll out the other portion of dough and lay it over the filling.
Press the edges and turn them slightly until all the edges are sealed. With the help of a fork, make small holes on the surface. Brush with a little extra-virgin olive oil.
Bake at 180°C (350°F) for 40-45 minutes. When it is golden, remove it from the oven and leave it in the pan for about 15 minutes. Unmold and enjoy our exquisite pizza hot, warm, or even cold.