The escarole pie I tasted years ago at the home of my dear friend Chicca, in an afternoon of study and talk to since high school. At the supermarket, I found the escarole on offer .... so I decided to try to redo this delicacy. I went a bit 'to memory and I tried to reproduce the flavor that I remembered myself like so' much. The result was really good: I have also brought a slice to work for lunch!
Pizza with Escarole
Ingredients for the dough: 300g flour, a pinch of salt, a pinch of sugar, 1 / 2 cube of yeast, a glass of warm water, two tablespoons of extra virgin olive oil.
For the filling: pitted black olives, 2 heads of escarole, a handful of capers, a clove of garlic, two tablespoons of olive oil, salt, pepper
Prepare kneading the dough for the cake flour with salt, sugar, oil and warm water in which was dissolved yeast. Mix well and let rise for about 1 hour.
Prepare the filling: Boil the leaves of escarole pulite.Scolarle well. In a pan add two tablespoons oil, fry the garlic. Add the escarole, olives and capers. Season with salt and pepper and cook for about 15 minutes.
Divide the dough into two parts: the part in the spread, add the filling and cover with remaining pastry, pinching the edges. Brush the surface with a drop of oil. Bake at 180 degrees for about 35 minutes.
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