STRINGY ESCAROLE & PROVOLONE CHEESE PIZZA

Looking for a delicious twist on homemade pizza?

Try this authentic escarole and provolone cheese pizza, a flavorful Italian recipe that combines the slightly bitter flavor of fresh escarole with the creamy richness of melted provolone.

Perfectly balanced with garlic, capers, and black olives, this pizza offers a delicious blend of textures and flavors.

SERVINGS:6

INGREDIENTS:

• 17 oz of Pizza Dough
• 2 heads of escarole (you can use spinach)
• 2-3 cloves of garlic (minced)
• 2 tbsp of capers
• 1//4 cup of black olives, pitted and chopped
• 10 oz of Provola or Provolone cheese, shredded or sliced
• 1/4 cup of grated Parmigiano Reggiano cheese
• extra virgin olive oil to taste

METHOD

Let’s first prepare the dough that will wrap the filling of the escarole and provolone pizza.

The dough will be the same as the traditional pizza so a few simple ingredients but above all quick procedure.

Let’s wash the escarole well and put them in water to boil for about a quarter of an hour, clearly salt them.

Let’s drain them and put them inside a container while separately fry in extra virgin olive oil, garlic, capers and black olives that will be pitted.

At this point, when they have browned well, we add the escarole to cook for another quarter of an hour.

Once they are cooked we will set them aside and let them cool.

Now we take the provola and cut it into small pieces and set it aside as well before rolling out the pizza dough to clearly form the base that we are going to fill.

We do this by placing the dough on a baking sheet that we will cover with baking paper and have also oiled.

We add the provolone escarole inside the dough and try to sprinkle it fairly evenly adding plenty of grated Parmigiano cheese and close with another pizza disk that we are going to prick with a fork.

We bake at 420 F for 20 minutes and we will see the surface browning, then our escarole and provolone pizza will be ready; we will let it cool and it will be all to eat.