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Pizza di Scarola e Carciofi (Escarole and Artichokes Pie)
Frank • 10 August 2020
Pizza di Scarola e Carciofi (Escarole and Artichokes Pie) The word pizza in Italian has a broader meaning than it does in English. Besides the savory disk we all know and love, it also refers to both savory and sweet confections that we would likely call ‘pies’ in English.Then there’s the classic pizza rustica, usually made for Easter, filled with cheeses and cured meats. One particularly good variation on the theme is this pizza di scarola, or escarole pie. It is, quite simply, a nice batch of scarola aglio e olio, with ‘the works’—olives, capers, anchovies, pine nuts and raisins—laid between two layers of pizza dough and baked in a moderate hot oven for about 30-45 minutes, or until golden brown. This pizza it’s so good you’ll want to have it all year ’round.
Pizza di Scarola e Carciofi (Escarole and Artichokes Pie)
Ingredients
1 batch pizza dough, either store-bought or homemade
3 tabs Escarole an Artichokes Pesto Fresco SIPO
100gr pitted olive, 50gr. capers, 1 jar anchovies, 50gr pine nuts and raisins sautéed with Extra virgin olive oil "aglio e olio style"
Directions
Take half of the pizza dough and lay it out as flat as you can in a well-greased pie plate, making sure to cover the entire bottom and (if you can) the sides as well.
Spoon the Escarole and Artichokes Pesto Fresco SIPO on top of the dough, the sautee "aglio e olio style", making sure to leave a border of at least 3cm/1 in all around the edges.
Flatten out the other half of the dough into a roughly round disk, and lay it over the Pesto. With your fingers, attach the edges of the bottom and top rounds of dough, squeezing and twisting the dough to seal it well.
Oil the top of your 'pie' and prick it with a sharp knife to make some air holes.
Bake in a moderately hot oven (190C/375F) for a good 30-45 minutes, or until the top is nice and golden brown. Let the pizza cool before eating it; it taste best either slightly warm or room temperature. It tastes fine made ahead of time as well.
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