Scarole pizza is a typical dish of classic Neapolitan cuisine, my grandmother calls it "a pizz cà scarol" and it is from her that I learned how to make it. Pizza with escarole is traditionally prepared during the Christmas holidays, and consumed on Christmas Eve as a lunch waiting for the dinner, but obviously, given its goodness it is prepared throughout the year. The traditional recipe also includes the addition of pine nuts and raisins, but in my house they are banned but if you like them, add them to the filling :)
How to make escarole pizza
Prepare the pizza dough by placing the flour in a fountain with just warm water inside with the brewer's yeast dissolved inside.
When the water has been absorbed by the flour, transfer the dough to a pastry board then add the salt and lard a little at a time.
Knead the dough for a long time until you get an elastic and homogeneous dough. Put the dough to rise in a warm place away from currents for a couple of hours.
Meanwhile, prepare the stewed escarole.
Clean the escarole by removing the hardest outer leaves and the stem at the base.
Divide the escarole into leaves and rinse them under running water.
then still dripping water, place the leaves in a pot, cover with a lid and put on the fire.
After a few minutes of cooking, turn the escarole with a fork, and cook until all the leaves have softened.
Drain the escarole without completely eliminating all the water and put it in a large pan and put it to stew in a large pan.
Add a clove of garlic, the pitted black olives, the previously desalted capers, salt, pepper and a drizzle of extra virgin olive oil.
Cover with a lid and cook for about ten minutes.
Once the dough has risen, divide the dough into 2 and roll out each one until you get a sheet.
Line a pan sprinkled with a drizzle of oil with a disc of pasta, then spread the stewed escarole inside.
Cover with the other disc of dough, then with the tines of a fork, seal the edges well.
Leave the escarole pizza to rise for an hour.
Once risen, grease the surface of the escarole pizza with a little lard.
Bake in a preheated oven at 180 ° C for 30 minutes or until golden brown is preferred.
Allow to cool, cut the escarole pizza into slices and serve.