WINE SHOP MIONETTO

Escarole pizza

Try the typical Campania escarole pizza with Valdobbiadene Prosecco Superiore DOCG by Prestige Collection!

INGREDIENTS FOR A TRAY OF DIMENSIONS 40 × 30 CM

FOR THE DOUGH

60 g soft butter (or lard in the same quantity, as in the traditional recipe)

40 g extra virgin olive oil

12 g fresh brewer's yeast

10 g salt

5 g sugar

125 g fresh whole milk

125 g water

500 g type 0 flour

FOR THE STUFFING

1 kg escarole

6 anchovy fillets

100 g pitted black olives

50 g capers

2 cloves of garlic

Salt to taste

Pepper to taste

Extra virgin olive oil to taste

TO BRUSH

1 egg

1 tablespoon milk

RECIPE

Start with the dough: put the milk and warm water in a graduated container, then melt the salt, sugar and brewer's yeast inside. Mix well with a spoon and set aside.

In a large bowl put the flour and the softened butter into pieces, add the milk-based mixture obtained previously and the extra virgin olive oil. Knead with your hands until the ingredients are blended, then transfer the dough to a lightly floured work surface and continue to knead it with your hands until you get a soft, homogeneous and smooth dough. Place it in a bowl, cover it with cling film and let it rise at room temperature for a couple of hours, or until it has doubled in volume.

Wash the escarole with fresh running water and dry it well. In a pan, sauté the garlic with a little oil and the anchovies over low heat; when the anchovies have melted, add the escarole, breaking it up with your hands. Season with salt and pepper and let it cook over medium heat for about 15 minutes. Once the escarole is wilted, add olives and capers and continue cooking for another 10 minutes over high heat, so as to evaporate the liquid released by the vegetables. Turn off the heat and let it cool.

Once the dough has risen, weigh it and divide it into two equal loaves. Roll out one of the two loaves, obtaining a sheet about half a cm high, then brush a 40 × 30 cm pan with oil. Roll out the pastry in the pan, taking care to cover the edges with the dough. Prick the bottom of the pastry with the tines of a fork then add the cold filling and distribute it evenly.

With the remaining dough, make another sheet and place it on the filling then close the edges, sealing them well with a fork and prick the surface of the pizza.

Cover everything with cling film and let it rise for another hour. After the necessary time, brush the surface of the pizza with an egg, which you will have beaten together with a tablespoon of milk, then bake in a preheated static oven at 180 ° for 40 minutes.