Escarole Pizza is a starter typical of the Campanian tradition. It is a pizza filled with delicious escarole sautéed in a pan with black olives, sultanas, pine nuts, capers, salt-preserved 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 but flavorful dish, perfect for a family dinner or with friends.
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Soak the raisins in warm water for fifteen minutes
Clean and wash the escarole
Wash and debone the anchovies
Pit the olives
Wash the capers to remove the salt
Boil the escarole for a few minutes in salted water, drain it and squeeze it well
Heat a tablespoon of oil in a pan, add the olives, capers and anchovies and brown them
When the anchovies have broken up, add the escarole, stir and cook over low heat for ten minutes
Grease a tray or a low-sided baking pan 25 cm in diameter, place the dough on it and press it down 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 the pine nuts and 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 or twenty minutes
Pan
Oven
Store in the refrigerator for up to 2 days.
This dish originates from the Campania region in Italy.
Italia, Campania
Serve immediately
In Campania, this pizza was one of the traditional dishes of 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 |
