#stuffedpizza #pizza #pizzadiscarola #escarole #vegetarianpizza #veggiestuffedpizza #pizzapie
Pizza Di Scarola Napoletana, a savoury and delicious stuffed pizza from Naples Italy
Pizza di scarola is a double crust stuffed pizza pie that is soft and tasty and is perfect to be served on many occasions. It can be sliced and served as a home appetizer or to accompany an antipasto. You can eat it on its own as a family meal and is great to take along on a picnic (called scampagnata in Italian). Once baked, this pizza pie is a little crunchy on the outside, soft and flavourful on the inside. It can be eaten hot, cold or room temperature.
Like every Italian family, the ingredients added to the escarole vary. We will show you our family’s version of ingredients. All in all, it is simply a magical combination of different ingredients and flavours that work wonderfully together !
PIZZA DOUGH RECIPE AND DIRECTIONS
This pizza dough makes 2 thin crust pizzas- (8 slices) or one thick crust or pizza pie 9inch
INGREDIENTS FOR THE DOUGH
10 grams (about 2 tsp) Quick rise instant yeast
215 ml (about 7 1/2 ounces) of warm water
45 ml (about 3 tbsp) of olive oil
5 grams (about 1 tsp) of salt
300 grams (about 2 1/2 cups) flour
oregano
chili flakes
fresh basil
vegetable lard (about 1 tsp)
DIRECTIONS
for best results use a scale (you can find affordable ones on amazon for about 20$)
Add yeast to bowl with warm water and olive oil, give it a light whisk and set aside for 5 mins, meanwhile measure out the flour and add your salt to it and gently whisk.
Now add the dry to wet and with a stand mixer start slow to incorporate the flour into the wet mixture- scrape down the sides if needed-
once fully incorporated, turn up the speed to a 5/6 (medium high) and mix for an additional 3 mins.
once done, scrape sides to gather dough into a ball and add a drizzle of olive oil to coat the bowl and dough so as dough rises it can grow easily and slide up the bowl as it grows.
for the dough to properly rise, cover the bowl with a lid or plastic wrap or kitchen towel and place it in a warm spot to be left unbothered and to rest and rise. dough should rise in about 1 hr (double in size)
While the pizza dough is rising, let’s prepare the escarole filling.
INGREDIENTS FOR THE FILLING:
1 1/2 head of escarole
1 1/2 cup (135 g) roasted pine nuts
1 1/2 cup (110 g) sliced Gaeta olives (or Kalamata olives)
1 1/2 cup (120 g) sliced green stuffed olives 🫒 (or Cerignola olives)
3-4 large pieces of roasted red peppers 🌶️
Sprinkle of garlic powder
Drizzle of olive oil
Salt and black pepper to taste
FILLING DIRECTIONS:
1) In a wide frying pan, over medium heat, roast the pine nuts till slightly browned.
Set aside to cool.
2) NOTE: escarole can have lots of dirt tucked inside each bunch. Trim off the root
end and any discoloured leaves. Cut the bunch into 3 or 4 sections.
3) Place the cut escarole in a clean sink filled three quarters of the way with cold
water. Swirl the leaves around. The dirt will loosen and drop to the bottom of the sink. If needed, rinse one or two more times in clean cold water or till there is no more dirt.
4) Scoop out the cleaned escarole, place in a deep frying pan, (or pot), over medium/high heat for a few minutes. Remove from heat. Pour the escarole into a colander to drain and cool.
5) Slice your roasted peppers, black and green olives. Set aside.
6) With clean hands (or a cheesecloth) squeeze out the excess water from the escarole.
7) In a large frying pan, over medium heat, drizzle the olive oil and add all the prepared filling ingredients in the pan. Add the salt, black pepper and a sprinkle of garlic powder. Mix well and let simmer for a couple of minutes. Just long enough for all the flavours to marry together. Set aside and let cool to room temperature.
ASSEMBLING THE PIZZA PIE:
1) Cut off about 2/3 of the dough for the bottom crust. Roll out and press evenly into
a generously 9” (23 cm) pie dish or pie tin.
NOTE: we greased our pie tin with vegetable shortening
2) Place the filling onto the dough, leaving some room around the edges.
3) Stretch out the remaining dough and cover the filling. Pinch the edges together.
Lightly brush the with olive oil, cut a few slits (or poke with a fork). This will help
the steam to escape.
4) Place in a preheated 400 FH (200 C) oven for 45-50 minutes, or until top is
golden brown.
5) Let cool 15 minutes before slicing.
Time to enjoy the classic old recipe from simpler times that is still being made today !
Nancy and Franca thank you for watching,
Until next time,
Continue to LOVE WHAT UEAT 🫶😋
KZread: / @lovewhatueat
INSTAGRAM : / love_what_ueat