Wednesday, July 24 2024

Neapolitan escarole pizza: a savory and delicious fusion of the artisanal tradition of Neapolitan pizza and the vibrant flavors of escarole and Mediterranean ingredients.

This classic recipe brings together a golden, crispy crust with a tantalizing filling of sautéed escarole, garlic, anchovies, olives, and capers.

With a nod to Italian tradition and contemporary flavor, this pizza is a symphony of textures and flavors, offering a culinary journey into the heart of Naples.





For the pizza dough:

  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 1/4 cups warm water
  • 2 tablespoons olive oil

For the filling:

  • 1 pound escarole
  • 2 cloves garlic, finely chopped
  • 1/4 cup black olives, pitted and sliced
  • 1/4 cup capers, rinsed and drained
  • 4 anchovy fillets in oil, chopped
  • Extra virgin olive oil
  • Salt and pepper to taste



  1. Pizza Dough Preparation:

    • Dissolve the active dry yeast and sugar in warm water. Let it sit for a few minutes until foamy.
    • In a large bowl, sift the all-purpose flour and add salt.
    • Gradually pour the yeast-water mixture into the flour, stirring continuously.
    • Add olive oil and knead until you get a smooth and elastic dough.
    • Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1-2 hours, or until it doubles in size.
  2. Filling Preparation:

    • Wash the escarole thoroughly and cut it into strips.
    • In a skillet, heat some olive oil and add the finely chopped garlic.
    • Add the escarole and cook until wilted. Adjust salt and pepper.
    • Add chopped anchovies, sliced olives, and capers. Continue cooking for another 5-7 minutes.
    • Let the filling cool.
  3. Pizza Assembly:

    • Divide the dough into two parts and roll it out on an oiled pizza pan.
    • Spread the escarole filling evenly over the pizza surface.
    • Bake in a preheated oven at 425°F for about 15-20 minutes, or until the pizza is golden and crispy.
  4. Serving:

    • Once baked, remove the Neapolitan Escarole Pizza from the oven and slice it. Serve it hot and enjoy this traditional delight!

Facebook Comments Box




Leave a Reply

Your email address will not be published. Required fields are marked *

Check Also