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#Pizza di Scarola

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Course Main Course
Cuisine Italian

Equipment

  • Equipment Needed: Large mixing bowl, rolling pin, baking dish (9-inch round), sauté pan, knife, cutting board, parchment paper

Ingredients
  

  • 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

Instructions
 

  • Method
  • Step 1: Prepare the Dough
  • Activate Yeast: In a large bowl, combine the warm water, sugar, and yeast. Let it sit for about 10 minutes until frothy.
  • Mix Dry Ingredients: In another bowl, whisk together the flour and salt.
  • Combine: Add the yeast mixture and olive oil to the flour mixture. Stir until a dough forms.
  • Knead: Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.
  • 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
  • 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.
  • 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.
  • 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
  • Preheat Oven: Preheat your oven to 375°F (190°C).
  • 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.
  • Line the Baking Dish: Transfer the rolled-out dough to a greased 9-inch baking dish, allowing the excess to hang over the edges.
  • Add Filling: Spoon the filling into the crust, spreading it evenly.
  • 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
  • Bake the Pizza: Place the dish in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown.
  • 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.