And not have to be Christmas for pizza of scarole!!

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pizza di scarole
pizza di scarole

Although there are many variations around pizza endives, we propose the original version of the Neapolitan tradition, from mixing the soft and very tasty filling made with scarole, raisins, pine nuts, capers, anchovies and black olives from Gaeta! But we move on to the preparation!

Ingredients for the filling: 1 kg of scarole, anchovies (8 threads), 50 grams of salted capers, 1 garlic cloves, salt, pepper, 30-40 grams of pine nuts, 1 tablespoon raisins, 4 tablespoons oil Ages, 100 grams of black olives from Gaeta.

Ingredients for the dough: 20 g of olive oil, 12 g of yeast, 10 grams of salt, 5 g sugar, 300 grams of water, 500 grams of flour type 00.

Preparation

First, prepare the pizza dough. Then melt half a cube of yeast (12 gr.) In a glass of warm water. Arrange the flour on a pastry board and create a central fountain in which you will pour the yeast, a tablespoon of olive oil and a teaspoon of sugar. Started to mix together with your hands, adding a little at a time the water (warm outlet). United dough one-half teaspoon of salt and continue to knead until it is completely smooth and homogeneous. That done, give it the shape of a ball, cover with plastic wrap and let rise for about two hours in a dry place. Now past the filling. Put the raisins to soak in a bowl with warm water for 5 minutes. After washing for the scarole well and threw away the outer leaves, boil it in a large pot with lightly salted water for 20 minutes at strong flame.

When cooked, drain well. In a skillet, saute a little olive oil with the garlic and anchovies cut into pieces. Let cook over low heat until they will be undone. Remove afterwards the garlic and add the scarole, raisins, the capers, black olives (pitted you have) and pine nuts that you previously toasted briefly in a pan. Cook for about ten minutes, taste with salt and add a pinch of pepper, if you like, then turn off the heat and let cool completely. Therefore, divide in two portions the dough for pizza. Spread one hand on the bottom of a baking dish with a diameter of 20 cm carefully greased with oil, pour over the filling has cooled and cover with the remaining batter. Bake at 180 for 40’minutes. Now his “majesty” is ready to be served to the table. Little advice, be patient a bit ‘before eating, warm is definitely more appetizing!