The pizza escarole is a recipe that we find, with some differences, in many regions of Southern Italy, especially in Naples is considered a real tradition during Christmas.
Infos:
Servings: 4 people
Time: 60 minutes
Additional notes: + 2 hours for rising of the dough for pizza
Ingredients:
500 gr. Flour
250 gr. of Scarola
15 gr. of Yeast
50 gr. of pitted black olives
30 gr. Capers of extra virgin olive oil
salt Pepper
1 clove of garlic
Preparation:
Sift the flour and arrange in a fountain. Dissolve the yeast in a glass of warm water and pour it in the center of the fountain. Add the salt and 4 tablespoons of olive oil. Knead vigorously. Cover with a cloth and let rise in the shelter of the currents for at least 1 hour.
Meanwhile, prepare the filling: Clean the escarole and scottatela quickly in a little salted water. Drain and squeeze it slightly.
Sauté 1 clove of garlic in a pan with a tablespoon of oil. Add the escarole, olives, capers and fry, seasoning with salt and pepper.
Now resume the dough and divide it into two loaves: work with a rolling pin so you get two sheets.
Grease a baking sheet with parchment paper or foderatela, and disponeteci a pasta sheet. Spread the filling of escarole, cover with the other sheet and then join the edges together, folding them inwards.
Cover the pizza and let it rise for another hour.
Prepare an emulsion with two tablespoons of olive oil and as much water and brush it on the surface of the pizza.
Bake in a preheated oven at 200 degrees for about 30 minutes.
measures:
For a better leavening, you can let it rest the pan with the pizza in the oven, pre-heated.
Ideas and Variations:
The pizza is really good with the escarole with raisins and pine nuts, olives and capers to replace.
Choices of preparing pizzas of different sizes, for example by rolling the dough around the filling, like a strudel.
Bon appettit !!!
Infos:
Servings: 4 people
Time: 60 minutes
Additional notes: + 2 hours for rising of the dough for pizza
Ingredients:
500 gr. Flour250 gr. of Scarola
15 gr. of Yeast
50 gr. of pitted black olives
30 gr. Capers of extra virgin olive oil
salt Pepper
1 clove of garlic
Preparation:
Sift the flour and arrange in a fountain. Dissolve the yeast in a glass of warm water and pour it in the center of the fountain. Add the salt and 4 tablespoons of olive oil. Knead vigorously. Cover with a cloth and let rise in the shelter of the currents for at least 1 hour.
Meanwhile, prepare the filling: Clean the escarole and scottatela quickly in a little salted water. Drain and squeeze it slightly.
Sauté 1 clove of garlic in a pan with a tablespoon of oil. Add the escarole, olives, capers and fry, seasoning with salt and pepper.
Now resume the dough and divide it into two loaves: work with a rolling pin so you get two sheets.
Grease a baking sheet with parchment paper or foderatela, and disponeteci a pasta sheet. Spread the filling of escarole, cover with the other sheet and then join the edges together, folding them inwards.
Cover the pizza and let it rise for another hour.
Prepare an emulsion with two tablespoons of olive oil and as much water and brush it on the surface of the pizza.
Bake in a preheated oven at 200 degrees for about 30 minutes.
measures:
For a better leavening, you can let it rest the pan with the pizza in the oven, pre-heated.
Ideas and Variations:
The pizza is really good with the escarole with raisins and pine nuts, olives and capers to replace.
Choices of preparing pizzas of different sizes, for example by rolling the dough around the filling, like a strudel.
Bon appettit !!!
Comments
Post a Comment