Escarole Pizza (A Pizz i Scarola)

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Escarole pizza is Neapolitan recipe that is doubled crusted pizza with sautéed escarole in the center. This is something that is commonly found in Italy but here in the US is mostly made at home. This is served for Christmas Eve in many Neapolitan families because it contains no meat. In my family, we eat it year round!

Full YouTube video here:

Escarole Pizza (Pizz i Scarola)

 

  • 500 g 00 Flour (sub: AP Flour)
  • 300 ml Warm Water
  • 50 g Olive Oil
  • 6 g Active Dry Yeast
  • 10 g Salt
  • 8 oz 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 Red Pepper Flakes
  • Salt & Pepper to taste
  • 1/4 cup Olive Oil for sautéing
  1. Start by measuring the water and adding yeast and sugar. Let that mixture sit until it’s foamy, about 10 minutes.
  2. 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.

  3. While 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 1/4 cup 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.

  4. Preheat the oven to 400°F.

  5. 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 11×17 size pan.

  6. Add the escarole filling and shredded mozzarella. Roll out the top crust with a rolling pin to the size you need and place that on top, begin pulling the bottom crust over the edge of the top crust and make sure to seal the edges well. Poke the top crust with a fork. Brush the top crust with olive oil.

  7. Bake for 35 – 40 minutes or until the crust has reached a nice golden brown color.

  8. ***The key to getting a crunchy bottom crust is to place it on the lowest rack in your oven!
Main Course
Italian
escarole pizza, pizza

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