ESCAROLE PIZZA
Provided by Moira Hodgson
Categories dinner, main course
Time 4h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Make the pizza dough. Dissolve the yeast in one cup lukewarm water and let it stand for five minutes, or until it has begun to ferment. If the mixture does not ferment, throw it away and use another package of yeast.
- If using a food processor, fit the bowl with a steel blade and put in the flour, olive oil, salt, yeast mixture and remaining water into the bowl. Process until the dough forms a ball -about 20 seconds. Place the dough on a smooth surface and knead for a couple of minutes, adding more flour if the dough is too sticky.
- If using the hand method, combine the flour and salt and place the mixture on a smooth working surface. Make a well in the center and add the yeast mixture, olive oil and remaining water. Gradually work the flour into the liquid, using a wooded spoon. When the dough is too stiff to work with the spoon, knead until it is smooth and shiny, about eight to 10 minutes. Add more flour if the dough gets too sticky.
- Put the dough in a large floured mixing bowl. Cover with a damp cloth or plastic wrap and let it rise for two hours in a warm place (the back of the stove, for example) until doubled in size.
- Punch down the dough, sprinkle it with flour and knead for a minute. Flour a 12-inch pizza pan and roll out the dough with a rolling pin directly onto the pan. Brush with olive oil. Let rise for an hour.
- Meanwhile, make the escarole topping. Wash the leaves and simmer them in boiling water for five minutes. Drain, squeeze out the water and chop the leaves coarsely. Set aside.
- Heat the olive oil in a frying pan and gently saute the garlic, olives, anchovies and pine nuts until the garlic begins to turn golden. Add the escarole and cook uncovered stirring frequently for 10 minutes over moderate heat. Stir in the raisins and capers and season with pepper.
- Meanwhile, preheat oven to 400 degrees.
- Bake the pizza for 10 minutes. Remove the pizza from the oven and spread with the escarole mixture. Season with pepper. Return to the oven and bake a further 15 minutes.
Nutrition Facts : @context http, Calories 473, UnsaturatedFat 15 grams, Carbohydrate 65 grams, Fat 19 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 668 milligrams, Sugar 8 grams
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Quierstin Milton
[email protected]This pizza was amazing! The escarole was perfectly cooked and the combination of flavors was incredible. I will definitely be making this again.
Najaf Khan
[email protected]Overall, I thought this pizza was pretty good. The escarole was a bit too bitter for my taste, but the other toppings were delicious. I would probably make this again, but I would use less escarole next time.
Alex Morai
[email protected]This pizza was a bit too bitter for my taste. I think I would have preferred it if the escarole had been cooked a little longer before being added to the pizza.
Nzaliseko Baca
[email protected]I love escarole and I love pizza, so I was excited to try this recipe. I was not disappointed! The pizza was delicious and the escarole added a nice bitterness that balanced out the other toppings.
razaq Anwar
[email protected]This was an easy and delicious recipe. I used store-bought pizza dough and it turned out great. I will definitely be making this again.
Likhon Likhon
[email protected]The pizza was good, but I found the escarole to be a bit overpowering. I think I would have preferred it if there had been less escarole and more of the other toppings.
Rose Annabelle
[email protected]I wasn't sure how I would like escarole on pizza, but I was pleasantly surprised. The bitterness of the escarole was a nice contrast to the other toppings. I would definitely make this again.
Diliph Paswan
[email protected]I followed the recipe exactly and the pizza turned out great. The escarole was a bit bitter for my taste, but I still enjoyed the pizza overall.
Miss queen
[email protected]This pizza was delicious! The escarole was a great addition and gave the pizza a unique flavor. I would definitely recommend this recipe.
Timothy Kinoti
[email protected]I'm not usually a fan of escarole, but this pizza changed my mind. The bitterness of the escarole was perfectly balanced by the other toppings. I'll definitely be making this again.
Hammad Rathore
[email protected]I've made this escarole pizza a few times now and it's always a crowd-pleaser. The dough is easy to work with and the toppings are simple but flavorful. I highly recommend it!
Hamidu Mumuni
[email protected]This escarole pizza was a hit at my last dinner party. The combination of the slightly bitter escarole, the salty pancetta, and the creamy mozzarella was perfect. I'll definitely be making this again!