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La Neapolitan escarole pizza is a traditional dish from Naples that still delights palates today. The ingredients can vary. However, some ingredients are essential, such as raisins and pine nuts. In Naples and throughout Campania, this pizza was one of the traditional dishes served on Christmas Eve.
Servings: 6 persone
Ingredients
- 400 gr Bread dough
For the garnish
- 150 gr Black Olives from Gaeta
- 4 heads Escarole
- 1 tablespoon Sultana Raisins
- 1 tablespoon Pine Nuts
- 1 tablespoon Capers
- 5 pcs Anchovies salted
- qb Olive Oil
- qb Salt
For the Plate
- 1 tablespoon Olive Oil
Instructions
- Soak the sultanas in warm water for fifteen minutes.
- Clean the escarole, wash it.
- Wash and debone the anchovies.
- Remove pits from the olives.
- Wash the capers.
- Boil the escarole for a few minutes in salted water, drain and squeeze out excess water.
- Heat a spoonful of oil in a pan, add the olives, capers, and anchovies and sauté.
- When the anchovies are mashed, add the escarole, stir, and cook on low heat for ten minutes.
- Grease a 25 cm diameter low-sided griddle or baking dish, place the dough, and press it down with your hands.
- Brush the surface of the dough with a little oil.
- Drain and dry the sultanas.
- Preheat the oven to 200 degrees Celsius (gas mark 6).
- Cover the pizza surface with the escarole, sprinkle with pine nuts and sultanas, drizzle with a little oil, and let rest in a warm place for fifteen minutes.
- After this time, bake the pizza and cook for fifteen to twenty minutes.
- Serve immediately.
