Italian cuisine · Breakfast & Eggs

Pizza di Scarola Napoletana

Neapolitan double-crust yeast pie, filled with braised escarole, olives, capers and pine nuts.

Ingredients · for 6 servings

• 400 g flour
• 7 g dry yeast
• 250 ml lukewarm milk
• 4 tbsp olive oil
• 1 tsp salt
• 800 g escarole (endive)
• 100 g black olives
• 2 tbsp capers
• 40 g pine nuts
• 50 g raisins
• 2 garlic cloves
• Salt, pepper

Instructions

1. Mix flour, dry yeast and salt, work in the lukewarm milk and 2 tbsp olive oil, and knead for 8 min into a smooth dough; let rise covered for 1 hour until doubled in size.
2. Soak the raisins in warm water for 15 min, wash the escarole, cut it roughly and blanch in salted water for 3 min, then squeeze it out very well.
3. Heat the remaining olive oil with the crushed garlic, braise the escarole uncovered for 6-8 min until all liquid has evaporated, then remove the garlic.
4. Fold in olives, capers, pine nuts and the squeezed raisins, season with pepper and a little salt, and let cool completely.
5. Roll out two thirds of the dough and line a greased 26 cm springform pan with it, add the filling, cover with the remaining dough and seal the edges firmly.
6. Bake at 190°C for 35-40 min, until the surface is deep golden brown, let rest for 15 min and serve in pieces while still lukewarm.