Pizza endive
Instructions
You soften the raisins in warm water for 15 minutes.
Clean the Endive, wash.
Cleaned and de-boned anchovies.
Pitted olives.
Wash the capers.
Boil the Endive for a few minutes in salted water, drain and squeeze it.
Heat a tablespoon of oil in a pan, add the olives, capers and anchovies and saute it.
When the anchovies are mashed, add the Escarole, stir, let simmer for ten minutes.
Grease a plate or a baking low sided 25 cm in diameter, settle the dough and mash by hand.
Brush surface of dough with a little oil.
Drain and dry the raisins.
Heat the oven to 200° c (thermostat 6).
Cover the surface of the pizza, sprinkle Escarole with pine nuts and raisins, sprinkled with a little oil and let stand in a warm place for 15 minutes.
After this time, bake the pizza and bake fifteen or twenty minutes.
Serve immediately.
In Campania, this pizza was one of the traditional dishes of the day of Christmas Eve.
Ingredients and dosing for 4 persons
- 400 g of bread dough
- For the garnish:
- 150 g of olives of gaeta
- 4 tufts of escarole salad
- 1 tablespoon of sultanas
- 1 tablespoon of pine nuts
- 1 tablespoon of capers
- 5 salted anchovies
- Olive oil
- Salt
- For the plate:
- 1 tablespoon of olive oil