From the great culinary tradition of the Campania region, a rustic and tasty dish.
- 2 heads escarole
- 1 ¼ lb bread dough
- 3 ½ oz extra virgin olive oil
- 3 ½ oz olives
- 1 oz anchovies , in oil, or 6/7 anchovies in oil
- 1 ¾ oz capers
- 2 cloves of garlic
Wash the escarole and then boil it in salted water.
When cooked drain thoroughly.
Rinse the capers to remove the excess salt.
Pour a little extra virgin olive oil in a frying pan and sauté the anchovies and the garlic.
Remove the garlic before it takes too much color, then place the escarole in the pan with the rinsed capers, and the pitted olives.
Cook over high heat until the vegetables are completely dry.
Check for salt.
Roll out 2/3 of the bread dough, which is going to be used to line a greased cake pan.
Fill the pan with the escarole and then cover with a disc of dough from the remaining 1/3 of it.
Bake at medium heat (180° C/ 350° F) for 30-40 minutes.
You can serve the Escarole Pizza hot or warm.
Source and picture Academia Barilla
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