There's a scent, a flavor, an atmosphere that only true Neapolitan cuisine can offer. And among its most precious treasures, Escarole Pizza holds a place of honor, especially during Christmas Eve. Do you dream of bringing to the table a savory pie so authentic and irresistible that it makes your guests exclaim 'Wow!'?

But how many times have you tried to make it, only for the filling to deflate, the dough to remain soggy, or the taste not to be that 'true' grandmother's flavor? Finding the right recipe, one that guarantees success, can seem like a challenge.

Make yourself comfortable, because your search ends here. I won't just give you a list of ingredients, but I'll reveal all the secrets to preparing the perfect Escarole Pizza: with a flavorful and compact filling that won't deflate, and a crispy, golden base. Success is guaranteed, and your kitchen will smell of Naples!

Escarole Pizza

Smart Ingredients: The Choice That Makes a Difference for Your Escarole Pizza

For true Neapolitan Escarole Pizza, the dough is fundamental. You can opt for a homemade shortcrust pastry for a flakier and quicker result, or for a leavened bread-like dough, which will give it a more traditional softness and structure. Today I will guide you towards the most common and beloved version, the one with a neutral dough that enhances the filling.

  • Flour: Use good quality 00 flour. It's the base that will give structure and crispness to your crust.
  • Water: It should be lukewarm, to activate the yeast (if you use it) and help the dough bind well.
  • Extra Virgin Olive Oil: Good EVO oil not only makes the dough more elastic and flavorful but also contributes to that perfect golden brown during baking.
  • Salt: Always present, to balance the flavors.
  • Brewer's Yeast (if using leavened dough): Fresh or dry, it's the secret to a soft and well-aerated dough.

For the Filling (The Flavorful Heart):

  • Escarole: The star! Choose curly or smooth escarole, the important thing is that it's fresh and crisp. We'll use a lot, because it reduces significantly during cooking.
  • Gaeta Black Olives: They are a must! Gaeta olives, small and flavorful, give that slightly bitter and savory touch that pairs divinely with escarole. Don't substitute them with other olives if you want authenticity!
  • Salted Capers: Rinse them well to remove excess salt. They add a tangy note and an unmistakable aroma.
  • Anchovies in Oil: Don't be afraid, you won't taste fish! Anchovies melt during cooking and provide an incredible depth of umami flavor, binding all the ingredients together.
  • Garlic: A couple of cloves, for an aromatic soffritto that is the base of everything.
  • Chili Pepper (optional): If you love spicy, a pinch will give it an extra kick.
  • Extra Virgin Olive Oil: Him again, for sautéing and seasoning the filling.

Escarole Pizza

The 3 Mistakes Not to Make for a Perfect Escarole Pizza (and How to Avoid Them)

  1. Don't Squeeze the Escarole Well: Escarole is rich in water. If you don't squeeze it well after blanching, it will release too much moisture into the filling, making the dough soggy and the filling watery. The secret? After boiling it, squeeze it firmly between your hands, as if you want to form a compact ball. You can also use a clean kitchen towel.
  2. Don't Let the Filling Cool Down: A common mistake! If you fill the pizza with still-warm filling, the steam will soften the dough and make it gummy. The filling must be completely cold before use. Prepare it in advance, even the day before, and let it cool thoroughly.
  3. Don't Seal the Edges Well: It seems like a detail, but if the edges are not well sealed, the filling could leak out during baking, burn, and compromise the appearance and cooking of the dough. Press firmly with your fingers or the tines of a fork to create an airtight seal.

Escarole Pizza

Grandma's Secret: The Touch That Makes Escarole Pizza Unforgettable

I still remember my grandmother, with flour-dusted hands, explaining to me the importance of 'feeling' the dough. But her true secret for Escarole Pizza, what made it unique, was a little trick for the filling: after sautéing the escarole with the other ingredients, she would always add a tablespoon of toasted breadcrumbs or crumbled biscuit (like a dry shortbread cookie, without cream) to the cold filling. This small gesture absorbs residual moisture, ensuring an even more compact and flavorful filling that never deflates during baking. A touch of ancient wisdom that makes all the difference!

Let's Prepare Escarole Pizza Together: The Step-by-Step Guide

Ingredients:

  • For the Dough (for a 24-26 cm baking dish):
    • 300 g (2.4 cups) 00 flour
    • 150 ml (0.6 cups) lukewarm water
    • 30 ml (2 tbsp) extra virgin olive oil
    • 5 g (0.18 oz) fresh brewer's yeast (or 2 g dry)
    • 5 g (0.18 oz) salt
  • For the Filling:
    • 1 kg (2.2 lbs) escarole (curly or smooth)
    • 50 g (1.8 oz) pitted Gaeta black olives
    • 20 g (0.7 oz) salted capers
    • 4-5 anchovy fillets in oil
    • 2 cloves garlic
    • Fresh or dried chili pepper (to taste)
    • Extra virgin olive oil q.b. (as needed)
    • 1 tablespoon toasted breadcrumbs (or crumbled dry biscuit)
    • Salt and black pepper q.b. (as needed)

Tools:

  • 24-26 cm (9.5-10 inch) round baking dish
  • Parchment paper
  • Rolling pin
  • Bowls
  • Non-stick pan

Method:

  1. Prepare the Dough (if using leavened dough): In a large bowl, dissolve the yeast in lukewarm water with a pinch of sugar (helps activation). Add the flour, oil, and salt. Mix well with a spoon, then knead on a floured surface for about 10 minutes, until you get a smooth and elastic ball. Form a ball, place it in an oiled bowl, cover with plastic wrap, and let it rise in a warm place for at least 2 hours, or until doubled in volume. If using shortcrust pastry, prepare it according to your usual recipe and let it rest in the fridge.
  2. Clean and Prepare the Escarole: Clean the escarole by removing the tougher outer leaves and the core. Wash the leaves thoroughly under running water. Blanch the escarole in boiling salted water for 5-7 minutes, until tender. Drain very well and, once cooled slightly, squeeze it firmly to remove all excess water. This step is crucial to avoid a watery filling!
  3. Prepare the Filling: In a large pan, sauté the garlic cloves (whole or chopped, to your taste) and chili pepper in plenty of extra virgin olive oil. Add the anchovies and let them dissolve completely, stirring. Add the Gaeta olives and rinsed capers. Sauté for a couple of minutes.
  4. Add the Escarole: Add the squeezed escarole to the pan. Sauté over high heat for about 10-15 minutes, stirring often, until well flavored and any residual moisture has evaporated. Adjust for salt and pepper. Transfer the filling to a bowl and let it cool completely. Remember grandma's secret: once cold, add the tablespoon of toasted breadcrumbs and mix well.
  5. Assemble the Escarole Pizza: Divide the leavened dough (or shortcrust pastry) into two parts, one slightly larger than the other. Roll out the larger part with a rolling pin on a floured surface, forming a disc that exceeds the diameter of the baking dish. Line a round baking dish with parchment paper and place the dough disc in it, pressing it well against the edges.
  6. Fill and Close: Spread the now cold and compacted escarole filling uniformly over the dough base. Roll out the second part of the dough and cover the pizza. Seal the edges well, folding the bottom dough over the top and pressing with your fingers or the tines of a fork. Make a small hole in the center of the surface with the tip of a knife (to release steam) and brush with a drizzle of oil.
  7. Bake: Bake in a preheated static oven at 180°C (350°F) for about 35-45 minutes, or until the surface is golden and crispy. If you see it browning too much, cover with a sheet of aluminum foil.
  8. Serve: Remove from oven and let cool slightly before slicing and serving. Escarole Pizza is delicious both warm and at room temperature.

Tips and Frequently Asked Questions about Escarole Pizza

Can I prepare Escarole Pizza in advance?
Absolutely! In fact, it's a dish that often tastes even better the next day, when the flavors have melded well. You can prepare the filling a day in advance and store it in the fridge. Once assembled and baked, it keeps well at room temperature for one day, or in the fridge for 2-3 days.
Can I use frozen escarole?
Certainly, if necessary, you can use frozen escarole, but make sure to thaw it completely and squeeze it with extreme care to remove all excess water. The best result is always obtained with fresh vegetables.
How can I make the dough more flavorful?
If you want a dough with an extra touch, you can add a pinch of black pepper or a teaspoon of grated cheese (Parmesan or Pecorino) to the base dough. Or, for a more rustic version, you can use half 00 flour and half whole wheat flour.
Can I freeze Escarole Pizza?
Yes, you can freeze it both raw and cooked. If raw, wrap it well in plastic wrap and then in aluminum foil. If cooked, let it cool completely before freezing it in slices or whole. To thaw, leave it in the fridge and then reheat it in the oven.
Can I add other ingredients to the filling?
Of course, cooking is creativity! Some variations include adding raisins, pine nuts, or even a bit of diced smoked provola for a stringy touch. Feel free to experiment, but for the classic version, stick to the basic ingredients.

Conclusion: Your Neapolitan Masterpiece is Ready!

There you have it! Now you no longer just have a recipe, but all the secrets to bring to the table an Escarole Pizza that tastes of home, Neapolitan tradition, and love. A dish that will make you feel like a true chef, capable of winning everyone over with its authenticity and unmistakable flavor.

Don't be afraid to challenge yourself. Cooking is a gesture of generosity and creativity. With this solid guide, success is guaranteed, and applause will not be lacking. Prepare your Escarole Pizza and let yourself be enveloped by the aromas of tradition!

Have you tried our recipe? We are very curious to see your masterpiece! Leave a comment below, tell us how it went, or share a photo on Instagram by tagging @CercaRicette.it. If you loved this Escarole Pizza, you can't miss our recipe for Lasagne alla Bolognese or for a perfect side dish like Mushrooms-Style Eggplant.