Pizza di Scarola
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Pizza di Scarola
Pizza di Scarola is a beloved specialty from Naples, traditionally prepared during Christmas and holiday celebrations. Despite its name, it is not a pizza in the modern sense, but a savory pie made with bread dough filled with escarole, olives, capers, raisins, and pine nuts. The combination of slightly bitter greens and sweet-salty flavors creates one of the most distinctive dishes of Neapolitan cuisine.
Servings5
Ingredienti
- 500 g bread dough or pizza dough
- 1 kg escarole cleaned and chopped
- 3 tablespoons extra virgin olive oil
- 2 garlic cloves lightly crushed
- 50 g black olives pitted
- 20 g capers rinsed
- 30 g pine nuts
- 30 g raisins
- Salt to taste
- Freshly ground black pepper to taste
Istruzioni
- Wash the escarole thoroughly and drain well.
- Heat the olive oil in a large skillet and sauté the garlic until fragrant.
- Add the escarole and cook until wilted and most of its moisture has evaporated.
- Stir in the olives, capers, pine nuts, and raisins. Season lightly with salt and black pepper and allow the filling to cool.
- Divide the dough into two portions, one slightly larger than the other.
- Roll out the larger portion and line a lightly oiled round baking pan.
- Spread the escarole filling evenly over the dough.
- Roll out the remaining dough and place it over the filling.
- Seal the edges carefully and prick the surface with a fork.
- Brush the top lightly with olive oil.
- Bake in a preheated oven at 200°C (400°F) for 35 to 40 minutes, or until golden brown.
- Allow the pie to cool slightly before slicing and serving.
Note
Traditional Neapolitan versions often include anchovies for additional depth of flavor.Pizza di Scarola is excellent both warm and at room temperature.