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Pizza di Scarola (Italian Escarole Pie)

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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4

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 pitted Gaeta or Kalamata olives, 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 escarole
    Bring 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 filling
    In 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 pie
    Preheat 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.
  • Bake
    Bake 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.