📝 About This Recipe
A cornerstone of Neapolitan tradition, Pizza di Scarola is a magnificent double-crusted savory pie that balances the slight bitterness of escarole with the salty punch of anchovies, capers, and olives. Traditionally served during the Christmas season but beloved year-round, this dish features a soft, bread-like dough that encases a rich, buttery vegetable filling. It is a masterclass in Italian 'cucina povera,' transforming simple ingredients into a sophisticated explosion of Mediterranean flavors.
🥗 Ingredients
For the Dough
- 500 grams 00 Flour or All-Purpose Flour (sifted)
- 300 ml Warm Water (approx. 100°F/38°C)
- 7 grams Active Dry Yeast (one standard packet)
- 2 tablespoons Extra Virgin Olive Oil (plus extra for greasing)
- 10 grams Fine Sea Salt
- 1 teaspoon Honey or Sugar (to feed the yeast)
For the Escarole Filling
- 2 large heads Escarole (Scarola) (washed and roughly chopped)
- 4 tablespoons Extra Virgin Olive Oil (high quality)
- 2 cloves Garlic (peeled and smashed)
- 4-6 pieces Anchovy Fillets in Oil (finely chopped)
- 100 grams Gaeta Olives (pitted and halved)
- 2 tablespoons Salted Capers (rinsed and drained)
- 30 grams Pine Nuts (lightly toasted)
- 30 grams Sultanas or Raisins (soaked in warm water for 10 mins)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Prepare the dough: In a small bowl, whisk the warm water, yeast, and honey. Let it sit for 5-10 minutes until it becomes foamy.
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2
In a large mixing bowl or a stand mixer, combine the flour and salt. Create a well in the center and pour in the yeast mixture and 2 tablespoons of olive oil.
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3
Knead the dough by hand for 10 minutes (or 5-7 minutes in a mixer) until smooth, elastic, and slightly tacky. Place in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 2 hours or until doubled in size.
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4
While the dough rises, prepare the filling. Bring a large pot of salted water to a boil. Blanch the chopped escarole for 2-3 minutes until wilted, then drain and squeeze out as much water as possible. This prevents a soggy crust.
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5
In a large skillet, heat 4 tablespoons of olive oil over medium heat. Add the smashed garlic and anchovies. Cook, stirring, until the anchovies melt into the oil.
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6
Add the blanched escarole to the skillet along with the olives, capers, pine nuts, and drained raisins. Sauté for 10-15 minutes on medium-high heat to evaporate any remaining moisture. Remove the garlic cloves and let the filling cool completely.
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7
Preheat your oven to 200°C (400°F). Grease a 12-inch (30cm) round baking tin or springform pan with olive oil.
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8
Punch down the risen dough and divide it into two pieces, one slightly larger than the other (roughly 60/40 ratio).
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9
Roll out the larger piece of dough on a floured surface into a circle large enough to cover the bottom and sides of your pan. Drape it into the pan, leaving some overhang.
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10
Spread the cooled escarole mixture evenly over the dough base.
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11
Roll out the second piece of dough to fit the top. Place it over the filling. Fold the overhanging edges of the bottom crust over the top crust and pinch firmly to create a decorative seal.
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12
Prick the top of the dough several times with a fork to allow steam to escape. Brush the surface generously with olive oil.
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13
Bake for 40-45 minutes in the lower third of the oven until the crust is deeply golden brown and sounds hollow when tapped.
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14
Remove from the oven and let it rest in the pan for at least 20 minutes. This allows the flavors to meld and the crust to soften slightly.
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15
Slice into wedges and serve warm or at room temperature.
💡 Chef's Tips
Dry the escarole thoroughly; any excess moisture will result in a soggy bottom crust. If you don't like anchovies, don't skip them entirely! They melt away and provide 'umami' depth without tasting fishy. For a crisper crust, you can use a mix of lard and olive oil in the dough, as per some very old traditional recipes. Always let the filling cool before placing it on the dough, otherwise, the heat will kill the yeast and prevent the dough from rising in the oven. This dish actually tastes better the next day once the flavors have fully developed.
🍽️ Serving Suggestions
A crisp, chilled Falanghina or Lacryma Christi white wine from Campania. A simple side salad of fresh arugula and cherry tomatoes to cut through the richness. Serve as part of an 'Antipasto Misto' platter with cured meats and aged provolone. Enjoy a slice at room temperature for a picnic or a sophisticated lunch on the go.