Napoletana Escarole Pizza
The Neapolitan escarole pizza is a product of Neapolitan tradition that still delights palates today. The ingredients may vary.
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.
