500g 00 Flour
300ml Warm Water
50g Olive Oil
6g Active Dry Yeast
225g Mozzarella, shredded
1 tsp sugar to feed yeast
3 heads of Escarole
2 tbsp Capers, drained
1/2 cup Kalamata Olives
2 cloves Garlic
Pinch of Red Pepper Flake
Salt & Pepper to taste
Start by measuring the water and adding yeast and sugar. Let that mixture sit until it’s foamy, about 10 minutes.
To the bowl of a stand mixer, add the used mixture, the flour, salt and olive oil. Using the dough hook attachment, mix until the dough releases from the sides of the bowl. Place onto a floured surface, knead into a ball and place into an oiled container, cover and let it double in size, about 1 to 2 hours.
Well, the dough is rising, make the filling. Wash the escarole really well. Start by boiling the escarole unsalted water until tender. Drain and squeeze out any excess water. Chop the escarole into smaller pieces and set aside. Into a sauté pan, add olive oil, a pinch of red pepper flakes and two cloves of garlic. Sauté until fragrant. Add in cooked escarole, olives and capers. Season with salt and pepper to taste. Sauté for a few minutes to allow the flavors to marry. Allow the mixture to cool before adding it to the pizza dough.
Preheat the oven to 425°F.
Punch the dough down and cut into two equal pieces. One for the bottom crust and one for the top crust. Stretch the bottom crust out and placed onto a greased quarter sheet size pan.
Add the escarole filling and shredded mozzarella. Stretch out the top crust and place that on top, making sure to seal the edge as well. Poke the top crust with a fork. Brush the top crust with olive oil.
Bake for 20 to 30 minutes or until the crust has reached a nice golden brown color.
***The key to getting a crunchy bottom crust is to place it on the lowest rack in your oven!