Pizza di Scarola: A Step-by-Step Guide

Pizza di Scarola is a delicious Italian dish originating from Naples, traditionally made with escarole and other flavorful ingredients. It’s a savory pie that combines a flaky crust with a vibrant filling, perfect for any meal. From my own personal experience, I can tell you that making Pizza di Scarola is not only rewarding but also a wonderful way to explore Italian cuisine. Let me show you how I make this delightful dish.

Notes on What to Expect

Expect a deliciously flaky crust filled with a vibrant mixture of flavors. The bitterness of the escarole balances perfectly with the richness of the cheeses, creating a delightful combination.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Time to Stand: 15 minutes
• Total Time: 1 hour 30 minutes
• Ease of Cooking: Moderate
• Servings: 8
• Calories per Serving: Approximately 280 calories
• Cost of Ingredients: About $12-15 (depending on local prices)
• Cuisine: Italian
• Course: Main dish
• Equipment Needed: Large mixing bowl, rolling pin, baking dish (9-inch round), sauté pan, knife, cutting board, parchment paper
• Check out the must-have equipment and ingredients for making a Savory #pizzadiscarola  here.

Ingredients

For the Dough:

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 cup warm water (about 110°F/43°C)
• 2 tablespoons olive oil

For the Filling:

• 1 large head of escarole (about 1 pound), washed and chopped
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• ½ cup black olives, pitted and chopped
• ½ cup ricotta cheese
• ½ cup grated Parmesan cheese
• 1 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 2 tablespoons olive oil
• Check out the must-have equipment and ingredients for making a Savory #pizzadiscarola  here.

Method

Step 1: Prepare the Dough

1. Activate Yeast: In a large bowl, combine the warm water, sugar, and yeast. Let it sit for about 10 minutes until frothy.
2. Mix Dry Ingredients: In another bowl, whisk together the flour and salt.
3. Combine: Add the yeast mixture and olive oil to the flour mixture. Stir until a dough forms.
4. Knead: Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.
5. First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until it doubles in size.

Step 2: Prepare the Filling

1. Sauté the Vegetables: In a sauté pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the garlic and cook for an additional minute.
2. Cook the Escarole: Add the chopped escarole to the pan. Cook for about 5-7 minutes until wilted. Season with salt, pepper, and red pepper flakes if using. Remove from heat and let cool slightly.
3. Mix Filling Ingredients: In a bowl, combine the sautéed escarole mixture, olives, ricotta cheese, and Parmesan cheese. Stir until well combined.

Step 3: Assemble the Pizza

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Roll Out the Dough: On a floured surface, divide the dough into two pieces (one slightly larger for the bottom). Roll out the larger piece into a circle about ¼ inch thick.
3. Line the Baking Dish: Transfer the rolled-out dough to a greased 9-inch baking dish, allowing the excess to hang over the edges.
4. Add Filling: Spoon the filling into the crust, spreading it evenly.
5. Cover with Top Crust: Roll out the second piece of dough and place it over the filling. Seal the edges by folding the bottom dough over the top and crimping them together. Cut a few slits in the top crust to allow steam to escape.

Step 4: Bake

1. Bake the Pizza: Place the dish in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown.
2. Cool: Once baked, remove from the oven and let it stand for about 15 minutes before slicing.

Variations

• Add Meat: Incorporate cooked Italian sausage or prosciutto into the filling for a heartier dish.
• Cheese Variations: Use feta or goat cheese in place of ricotta for a different flavor.
• Vegetarian Option: Skip the olives or substitute with capers for a unique twist.
• Check out the must-have equipment and ingredients for making a Savory #pizzadiscarola  here.

Tips and Substitutions

• Gluten-Free Option: Use gluten-free flour for the dough. Ensure all other ingredients are gluten-free.
• Dairy-Free: Substitute ricotta and Parmesan with vegan cheese alternatives.
• Storage: Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven for best results.

Nutritional Information Per Serving

• Calories: Approximately 280
• Total Fat: 10g
• Saturated Fat: 3g
• Cholesterol: 15mg
• Sodium: 350mg
• Carbohydrates: 35g
• Fiber: 3g
• Sugars: 1g
• Protein: 8g

I hope this guide has made making Pizza di Scarola seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please leave your honest comment! Enjoy your cooking adventure!