Escarole Pizza: A Taste of My Neapolitan Roots
Growing up in Naples, food was always more than just something on the table. It was tradition, family, and memory. One of the dishes that reminds me most of home is Escarole Pizza (Pizza con la Scarola). It’s a rustic, stuffed pizza that was always part of our family gatherings, especially around the holidays. The aroma of escarole mixed with olives, capers, and pine nuts baking inside a golden crust instantly transports me back to my childhood kitchen.
The Flavors That Define Escarole Pizza
What makes Escarole Pizza so unique is its filling. Escarole, a slightly bitter green, is sautéed with olive oil and garlic, black olives, salty capers, and crunchy pine nuts. Tradition calls for raisins and anchovies, but my version skips them, and yet it’s still the perfect balance of flavors: savory, nutty, and rich, all wrapped inside soft, fragrant dough. As a child, I didn’t always appreciate the combination, and as an adult, it’s one of those flavors that feels like home.
Bringing Escarole Pizza to Your Kitchen
Making Escarole Pizza at home is simpler than it seems. The dough is easy to prepare, and even if you’re not from Naples, you can capture a little piece of our tradition right in your own oven. Spread the dough in a pan, fill it generously with the escarole mixture, seal it with another layer of dough, and bake until golden and crisp. Every slice tells a story of Naples, of family recipes passed down, and of the joy of sharing food that brings people together.
Escarole Pizza
4
servings15
minutes40
minutes120
MinutesKeep the screen of your device on
Equipment
- 8 inch Round Bake Pan
Ingredients
- For The Filling
3 3 Heads of Escarole
3 tbsp 3 Cappers
3/4 Cup 3/4 Pitted Kalamata or Gaeta Olives
1/3 Cup 1/3 Pine Nuts
3 tsp 3 Kosher Salt
1 1 Clove of garlic
1 Cup 1 Shredded Mozzarella
4 tbsp 4 Extra Virgin Olive Oil
1 1 Egg Yolk
- For the Dough
4 3/4 Cup 4 3/4 00 Flour
2/3 Cup 2/3 Whole Milk (lukewarm)
3/4 Cup 3/4 Water (lukewarm)
1/2 Cup 1/2 Extra Virgin Olive Oil
3 tsp 3 Salt
1 1 Dry Yeast Package
Directions
- Make the Dough
- Dissolve yeast in lukewarm water with a pinch of sugar. Add flour, milk, and dissolved yeast water to a large bowl.
- Knead 5 minutes. At this point, add the salt and knead for 10 minutes or until smooth and elastic. You can use a mixer.
- Cover and let rise 2–3 hours until doubled.
- Prepare the Filling
- Clean the Escaroles by removing the bottom, discarding the first outer leaves, and washing them under cool running water.
- Chop the escaroles and dry them with a cloth.
- In a skillet, heat olive oil with garlic, olives, capers, and pine nuts. Cook for 5 minutes.
- Add the escarole and cook until soft, about 10 minutes, on medium heat. Once ready, remove the garlic and let it cool.
- Assemble the Pizza
- Preheat oven to 400°F (200°C)
- Divide the dough into two pieces (one slightly larger). Roll out the larger piece and place it in an oiled pan. Remove the excess of dough.
- Spread the escarole mixture evenly and the mozzarella, then cover with the second piece of dough. Seal edges well.
- Prick the top with a fork and brush lightly with olive oil or the yolk.
- Bake 35 minutes, until golden brown. Rest 10 minutes before slicing.
