Pizza rustica 2

2_10176 RUSTIC PIZZA INGREDIENTS for 4 PEOPLE For the vegetables: 800 g of Heads of Escarole, 4 tablespoons of olive oil, 40 g of pitted black olives, 40 g of pitted green olives, pickled capers 20 g, 20 g of raisins, 20 g of pine nuts, 40 g anchovy fillets in oil, 2 cloves of garlic, 3 chillies, salt, Goes up.

For the pizza: 250 g of leavened bread dough, 2 tbsp grated pecorino cheese, olive oil.

Boil 4 quarts of water in pot, adding salt with coarse salt.

Clean the eiminado salad wasted outer leaves and cut out the core with a knife.

Remove the leaves, wash in plenty of water, drain and cut them into 2-3 pieces.

Place the chopped Escarole leaves into the boiling water, Cook 15 minutes.

Drain in colander, let them drain, premetele with a ladle, for wasting the water better.

Heat l? oil in skillet, add a red pepper washed, dried and eduncolo and semi private, add a clove of crushed garlic with the peel and saute 1 minute garlic and chilli, then take them to completely eliminate the seeds of chilies, which are too hot, remove the stalk before washing and strong scrollatelo so the seeds will come out more easily.

Drained capers from the liquid and the anchovy fillets from oil.

Dry the fillets with paper towel and cut them into pieces of approximately 1, 5 cm.

Add the Endive into the Pan, add the olives and capers, drained.

Add the anchovy pieces and FRY fresh focus 3 minutes, stirring constantly with a wooden spoon.

Add the raisins and pine nuts, add salt and continue cooking, always fresh focus, for 10 minutes.

For the pizza: Grease with a tablespoon of olive oil a baking tray with hinged opening edge of 22 cm in diameter.

Roll out on floured work surface, using a rolling pin of leavened bread dough (you buy in bakeries and in many supermarkets), a 4 mm thick.

Line the pan with the dough, stamped on the bottom with a fork, rebbii pour the Escarole and pinch the dough along the edge.

Sprinkle the Escarole with the grated pecorino cheese and dress with a tablespoon of olive oil, sent down to the wire.

Bake 25 minutes at 200°