Pizza di Scarola (Italian Escarole Pie)
Pizza di Scarola is a beloved Southern Italian savory pie traditionally enjoyed during the holidays, especially Christmas Eve, but it's delicious any time of year. A flaky, golden pastry encloses a flavorful filling of sautéed escarole, garlic, olives, capers, raisins, pine nuts, and anchovies, creating the perfect balance of savory, sweet, and briny flavors. This rustic Neapolitan classic can be served warm or at room temperature as an appetizer, light lunch, or side dish.
Ingredients
For the dough
- 1 lb pizza dough (store-bought or homemade), at room temperature
- Extra virgin olive oil, for brushing
For the escarole filling
- 2 large heads escarole, washed and chopped
- 3 tbsp extra virgin olive oil
- 3 cloves garlic, sliced
- 4 anchovy fillets, chopped (optional but traditional)
- ½ cup Kalamata olives, pitted and chopped
- 2 tbsp capers, rinsed and drained
- 2 tbsp pine nuts (optional)
- 2 tbsp raisins (optional, traditional sweet-salty touch)
- Salt and black pepper, to taste
- Red pepper flakes (optional)
Instructions
- Prepare the escaroleBring a large pot of salted water to a boil. Add the escarole and blanch for 3–4 minutes until just tender. Drain well and squeeze out excess water. Set aside.
- Cook the fillingIn a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant. Stir in anchovies and let them melt into the oil.Add escarole, olives, capers, pine nuts, and raisins. Season lightly with salt, black pepper, and red pepper flakes. Cook for 5–7 minutes until well combined and flavorful. Let cool slightly.
- Assemble the piePreheat oven to 375°F (190°C). Lightly oil a 9–10 inch round baking pan.Divide dough into two pieces, one slightly larger than the other. Roll out the larger piece and line the pan, letting excess hang over the sides.Fill with escarole mixture. Roll out remaining dough and place on top. Seal and crimp edges. Prick the top with a fork and brush lightly with olive oil.
- BakeBake for 40–45 minutes, or until golden brown and cooked through.Let rest at least 20 minutes before slicing. Traditionally served warm or at room temperature.