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Ingredients
Pizza dough Ingredients:
- 4 cups bread flour (500 grams)
- 1 1/3 cup lukewarm water (270 ml)
- 1 tsp dry active yeast
- 1 tsp sugar
- 2 tsp salt (10 grams)
- 3 tablespoons of extra virgin olive
Escarole Stuffing Ingredients:
- 1 large or 2 medium bunch(s) of escarole
- 3 tablespoons extra virgin Olive Oil
- 2 cloves minced garlic
- 4-5 anchovies in oil
- 2 tablespoon capers in salt rinsed
- 1/4 cup raisins soaked in water
- 1-2 tablespoon of pinoli nuts
- 1/4 cup gaeta olives or kalamata pitted
- Fresh cracked black pepper to taste
- Salt to taste
- 2 eggs boiled (optional)
- 1/3 pound mozzarella (150 grams) (optional)
Instructions
Pizza Dough:
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Add the sugar and yeast to the lukewarm water. Stir and check if it bubbles. This is proofing the yeast to check if it’s alive and active.
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In a stand-up mixer with the hook, attachment add flour and salt and mix. Slowly add the water/yeast mixture. Add your oil and let it form a dough, work for 5-6 minutes. This can also be done by hand.
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Grease a bowl with a little oil, place your dough in it, and cover with plastic wrap. Place in a draft-free area snd let it rise until doubled in size.
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The dough can be made a day ahead and kept in the fridge. Bring to room temperature before stretching.
Escarole Stuffing:
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Cut the bottom stem off the escarole, pull leaves apart, and rinse the soil off.
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Rinse twice.
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In a large pot add water and salt to taste (1 tsp) and bring to a boil.
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Add escarole and boil for 5 minutes.
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Remove with tongs and drain in a colander. Once cooled squeeze extra water out and cut in small pieces.
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In a large sauté pan add the oil, garlic, and anchovies.
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Put the heat on medium and as it heats up roughly chop capers and add them. Add the raisins and pitted olives. As it starts frying add the pinoli to toast nicely in the oil.
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Add the escarole and let it cook for 5 minutes until all water has evaporated. Adjust salt and pepper, let it cool.
Putting it all together:
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Grease with extra virgin olive oil on a Pyrex large pie plate.
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Cut dough into 2 pieces and make the first round to cover the bottom of the pie plate.
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Fill with the escarole and you can add a layer of sliced hard-boiled eggs and pieces of mozzarella.
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Make another round of dough and cover the top of the pie plate.
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Use scissors to trim the excess around the border. Brush with extra virgin olive oil and puncture the top gently with a fork.
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Bake at 375 degrees Fahrenheit (190 Celsius ) for about 45 minutes until golden.
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I use the left-over dough to make little fried zeppoleÂ
