Tuduu
Pizza with Escarole

Pizza with Escarole

@tuduu

Pizza with Escarole is a typical first course of the Campania tradition. It is a pizza stuffed with delicious escarole sautéed in a pan with black olives, sultana raisins, pine nuts, capers, salted anchovies, and olive oil. The mix of flavors between the sweetness of the raisins, the crunchiness of the pine nuts, and the strong taste of the anchovies makes this pizza truly irresistible. It is a simple yet flavorful dish, perfect to prepare for a family dinner or with friends.

Difficulty: Medium
Cooking: 15 min
Preparation: 20 min
Country: Italia

Ingredients

No. Servings
  • Bread dough400G
  • For the topping:
  • Gaeta black olives150G
  • Escarole lettuce4Heads
  • Sultana raisins1Tablespoon
  • Pine nuts1Tablespoon
  • Capers1Tablespoon
  • Salted anchovies5
  • Olive oilto taste
  • Saltto taste
  • For the baking sheet:
  • Olive oil1Tablespoon

Preparation

  1. STEP 1 OF 16

    Soak the raisins in warm water for fifteen minutes

  2. STEP 2 OF 16

    Clean the escarole and wash it

  3. STEP 3 OF 16

    Wash and debone the anchovies

  4. STEP 4 OF 16

    Pit the olives

  5. STEP 5 OF 16

    Wash the capers

  6. STEP 6 OF 16

    Boil the escarole for a few minutes in salted water, drain and squeeze it

  7. STEP 7 OF 16

    Heat a tablespoon of oil in a pan, add the olives, capers, and anchovies, and sauté them

  8. STEP 8 OF 16

    When the anchovies are mashed, add the escarole, stir, and let it cook over low heat for ten minutes

  9. STEP 9 OF 16

    Grease a baking sheet or a shallow pan with a diameter of 25 cm, place the dough on it, and press it with your hands

  10. STEP 10 OF 16

    Brush the surface of the dough with a little oil

  11. STEP 11 OF 16

    Drain and dry the raisins

  12. STEP 12 OF 16

    Preheat the oven to 200 degrees (thermostat 6)

  13. STEP 13 OF 16

    Cover the surface of the pizza with the escarole, sprinkle with pine nuts and raisins, drizzle with a little oil, and let it rest in a warm place for fifteen minutes

  14. STEP 14 OF 16

    After this time, bake the pizza and let it cook for fifteen to twenty minutes

  15. STEP 15 OF 16

    Serve immediately

  16. STEP 16 OF 16

    In Campania, this pizza was one of the traditional dishes on Christmas Eve

Suggestions

  • Pan

  • Oven

General Information

Storage notes

Store in the refrigerator for up to 2 days.

More information

This dish originates from the Campania region in Italy.

Origin

Italia, Campania

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)74.65
Carbohydrates (g)9.88
of which Sugars (g)1.82
Fat (g)2.06
of which Saturates (g)0.3
Protein (g)3.65
Fiber (g)2.02
Sale (g)0.12
  • Proteins
    3.65g·21%
  • Carbohydrates
    9.88g·56%
  • Fats
    2.06g·12%
  • Fibers
    2.02g·11%