Escarole Pizza is a first course typical of the Campanian tradition. It is a pizza filled with delicious escarole sautéed in a pan with black olives, sultana raisins, pine nuts, capers, salt-cured anchovies and olive oil. The mix of flavors between the sweetness of the raisins, the crunch of the pine nuts and the strong taste of the anchovies makes this pizza truly irresistible. It is a simple but flavorful dish, perfect to prepare for a family dinner or with friends.
Soak the sultana raisins in warm water for fifteen minutes
Trim the escarole and wash it
Rinse and debone the anchovies
Pit the olives
Rinse the capers
Blanch the escarole for a few minutes in salted water, drain and squeeze it dry
Heat a tablespoon of oil in a pan, add the olives, capers and anchovies and sauté them
When the anchovies have broken down, add the escarole, stir and let cook over low heat for ten minutes
Grease a griddle or a shallow 25 cm-diameter baking pan, place the dough in it and press it with your hands
Brush the surface of the dough with a little oil
Drain and pat dry the sultana raisins
Preheat the oven to 200 degrees C (gas mark 6)
Cover the surface of the pizza with the escarole, sprinkle with the pine nuts and sultana raisins, drizzle with a little oil and let rest in a warm place for fifteen minutes
After this time, bake the pizza and let it cook for fifteen to twenty minutes
Pan
Oven
Store in the refrigerator for up to 2 days.
This dish originates from the Campania region in Italy.
Italy, Campania
Serve immediately
In Campania this pizza was one of the traditional dishes served on Christmas Eve.
| Energy (kcal) | 115.48 |
| Carbohydrates (g) | 17.88 |
| of which Sugars (g) | 2.09 |
| Fat (g) | 2.92 |
| of which Saturates (g) | 0.39 |
| Protein (g) | 4.4 |
| Fiber (g) | 2.06 |
| Sale (g) | 0.02 |
