NONNA’S PIZZA DI SCAROLE NAPOLETANA: NEAPOLITAN ESCAROLE PIE

Pizza di Scarole Napoletana is a traditional Neapolitan dish that brings to life the flavors of the Mediterranean. Unlike the classic pizza, this dish features a savory filling of escarole (a slightly bitter leafy green) combined with anchovies, olives, capers, and garlic, all encased in a golden, fluffy dough. This pizza is often made during the holidays, especially at Christmas and New Year’s, but it is delicious enough to be enjoyed year-round.    

  Servings: 4-6

Total Time Estimate:

• Active preparation time: ~30 minutes
• Inactive time (dough rising): ~1 hour
• Total time: ~1 hour 30 minutes

INGREDIENTS:

For the Dough:

• 2 1/4 cups all-purpose flour (plus extra for dusting)
• 1 tsp active dry yeast
• 3/4 cup warm water
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp sugar

For the Filling:

• 1 large head of escarole (about 12 oz), washed and chopped
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 6 anchovy fillets (in oil), chopped
• 1/4 cup black olives, pitted and sliced
• 2 tbsp capers, drained
• 1/2 tsp red pepper flakes (optional, for a spicy kick)
• 1 tbsp raisins (optional, for a touch of sweetness)
• Salt and pepper, to taste

To Assemble:

• Olive oil, for drizzling
• 1 egg (for egg wash, optional)

  INSTRUCTIONS:

Prepare the dough:

1. In a small bowl, dissolve the sugar and yeast in the warm water. Let stand for about 5 minutes, until the mixture becomes foamy.
2. In a large bowl, combine the flour and salt. Form a well in the center and add the yeast mixture and olive oil.
3. Mix until a dough forms, then knead on a floured surface for 8-10 minutes, until the dough is smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel and let it rise for about 1 hour, or until it doubles in size.

2. Prepare the filling:

1. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
2. Add the chopped escarole to the skillet. Season with salt and pepper and cook, stirring occasionally, for about 10 minutes, until escarole is wilted and tender.
3. Add the chopped anchovies, olives, capers, and optional raisins. Continue cooking for another 2 minutes so that the flavors combine.
4. If using red pepper flakes, stir them in now, then remove the pan from the heat and allow the filling to cool to room temperature.

3. Assemble the pizza:

1. Preheat the oven to 425 F.
2. Once the dough has risen, flatten it and divide it into two equal portions. Roll out each portion into a thin round, about 12 inches in diameter.
3. Place the first circle of dough on a lightly oiled baking sheet or pizza stone.
4. Pour half of the escarole mixture into the center of the dough, spreading it evenly.
5. Fold the edges of the dough over the filling, creating a rustic “pizza” shape (like a stuffed pizza). You can fold the dough over the edges only or create a complete “envelope” with the filling enclosed.
6. Optionally, brush the edges with a beaten egg to achieve a golden finish. To further flavor, pour a little olive oil over the surface.

4. Bake the pizza:

1. Place the pizza in the preheated oven and bake for 20-25 minutes, or until the dough is golden brown and crispy.
2. Remove from oven and allow to cool slightly before slicing.

Tips for a perfect Scarole Pizza:

• Substituting escarole: If you cannot find escarole, you can substitute it with other bitter greens such as endive or chard.
• Substitution of anchovies: For a milder flavor, you can replace anchovies with cod or even omit them altogether if you prefer a vegetarian version.
• Dough variants: If you are short on time, you can use store-bought pizza dough, but homemade dough enhances the flavor.
• Serving suggestion: Serve your Pizza di Scarole lukewarm as an appetizer or main course, accompanied by a light white wine or a cold Neapolitan beer.

 

Nutritional Facts for Pizza di Scarole Napoletana (per serving)

Nutrient	Amount per Serving
Calories	320 kcal
Protein	6g
Fat	16g
– Saturated Fat	2g
Carbohydrates	40g
– Fiber	5g
– Sugars	4g
Cholesterol	15mg
Sodium	540mg
Potassium	350mg
Calcium	50mg
Iron	2mg

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Notes:

• These values are approximate and based on a serving size of 1/6 of the pizza.
• The nutritional values may vary depending on the specific ingredients used (e.g., type of olives, cheese, or optional raisins).
• You can reduce the sodium by using low-sodium olives or capers, or by adjusting the amount of anchovies.