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.
Soak the raisins in warm water for fifteen minutes
Clean the escarole and wash it
Wash and debone the anchovies
Pit the olives
Wash the capers
Boil the escarole for a few minutes in salted water, drain and squeeze it
Heat a tablespoon of oil in a pan, add the olives, capers, and anchovies, and sauté them
When the anchovies are mashed, add the escarole, stir, and let it cook over low heat for ten minutes
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
Brush the surface of the dough with a little oil
Drain and dry the raisins
Preheat the oven to 200 degrees (thermostat 6)
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
After this time, bake the pizza and let it cook for fifteen to twenty minutes
Serve immediately
In Campania, this pizza was one of the traditional dishes on Christmas Eve
Pan
Oven
Store in the refrigerator for up to 2 days.
This dish originates from the Campania region in Italy.
Italia, Campania
| 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 |
