Pizza with escarole, raisins and pine nuts
Instructions
Put soaked the raisins in warm water.
Clean the Endive, cut it into strips and let it dry in 2 tablespoons of oil; Add salt.
Deflate the dough on lightly floured pastry Board.
Grease a round pan with oil.
Roll out the dough and, with your fingertips, give her the shape of the mold.
Put over Braised Escarole.
Sprinkle with the raisins, drained, and pine nuts.
Passed the pizza in the oven pre-heated at 180 degrees for 20 minutes and gilds.
Serve hot, topped with a little olive oil and freshly ground pepper.
Tips: If you buy the bread dough in advance, keep it in a cool place and let it heat rilievitare only one or two hours prior to use; prevent swollen too and become difficult to work with.
Suggested wine: Riviera Ligure di Ponente Pigato.
Ingredients and dosing for 4 persons
- 400 g of bread dough
- 1 head of escarole salad
- 40 g of sultanas
- 40 g of pine nuts
- Olive oil
- White flour
- Salt
- Minced 1 of peppercorns