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Neapolitan scarola pizza

by Ada Parisi
5 min read
Pizza di scarole napoletana

The escarole pizza (or rather scarole pizza, as they say in Campania) is a typical Neapolitan and Campania recipe, simple and tasty. Must-have on the party table, from Christmas to Easter, is perfect on any occasion. On my YouTube channel you will also find a very short VIDEO TUTORIAL in which I show you how to roll out and stuff the escarole pizza. It is a poor recipe, prepared according to tradition with advanced bread dough and stuffed with curly or smooth scarola, olives and capers. You can also add them raisins and pine nuts, that I put because as a good Sicilian they depended on it. If you are vegan or vegetarian, Obviously, avoid anchovies: the final result will not suffer, I guarantee you because I prepared it both ways.

This simple and good pizza is a great alternative to classic EASTER ITALIAN PIE or to RICOTTA AND SPINACH SAVORY CAKE, especially for those who are vegan.

Alternatives to bread dough to make scarola pizza

Since today not many have to consume the leftovers of bread dough (probably just happens to me and those few who always make bread in the house), i'll give you some alternatives. First of all you can use the dough ready for pizza, what's in the supermarket fridge counter. You will get the result more similar to the original recipe, that is, a leavened dough with a little’ of mollica. Alternatively, you can use the same filling to make an unleasted savory cake, using a HOMEMADE BRISEE PASTA or ready-made. I do not recommend puff pastry, because it moistens excessively.

It is understood that, if you have a habit of making bread in the house, you can use any dough, if you prepare neapolitan scarola pizza starting from scratch, I suggest a dough made with very little dry brewer's yeast. With a leavening in the day: make the dough in the morning and eat the scarola pizza for dinner.

Do not shorten leavening times, even those of pizza already stuffed, and don't forget to drill a few small holes or tear in the dough before cooking. Otherwise the steam that will be drained in cooking will wet the dough too much. Also try to resist the temptation to taste boiling scarola pizza. It needs time to settle down. Give her an hour at least and then, if you want it hot, heat it. But it's also great warm or cold. And now I wish you good day!

Pizza di scarole napoletana

NEAPOLITAN SCAROLA PIZZA

Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

DOSES FOR A BAKING TRAY ABOUT 26 CM IN DIAMETER:

350 grams of zero or double zero flour

200 milliliters of water

1 gram dry brewer's yeast

a teaspoon of sugar

7 grams of salt up

2 Tablespoons extra virgin olive oil

Extra virgin olive oil to brush the scarola pizza, to taste

FOR THE STUFFING:

2-3 curly or smooth scarola assets (about 800 grams)

extra virgin olive oil, to taste

Salt, to taste

130 grams of Gaeta olives

10-12 anchovies in oil or salt

Capers, to taste

raisins and pine nuts, to taste

2 cloves of garlic

Procedure

For the dough, put in a large bowl the flour and dry brewer's yeast. Add the sugar and salt away from the yeast. Combine the oil and water slowly, stirring with a wooden spoon until you get a coarse dough. Transfer the dough to the lightly floured work top and knead with the palm of your hand until you get a homogeneous dough.

Cover with food film in contact or with a damp cloth and let stand for 15 minutes, then knead again briefly: you have to get a smooth and elastic panetto. Put the dough in a large bowl slightly a bit of oil, cover with the food film in contact and let stand at room temperature or in the oven with light on until doubled (approximately for 8-10 hours).

While the dough for the scarola pizza rests, let's prepare the stuffing. Clean the scarola assets (I used both the curly and the smooth scarola), wash the vegetables very carefully and weigh it: you have to get about 800 grams of scarola. Chop the scarola coarsely. Put the scarola in a pot without water and cook covered over very low heat until it is withered losing the vegetation water and much of its volume. Put the scarola in a drainer and let it cool, then squeeze it. The goal is for the vegetable to lose as much water as possible.

Brown the garlic cloves in a pan in plenty of extra virgin olive oil. Add the scarola and brown over a high heat so that the water that will surely form at the bottom of the pan dries, as you see in VIDEO TUTORIAL. When the scarola is dry enough, Add the chopped anchovies, the olives cut into slices and deprived of the hazelnut, Capers, pine nuts and Corinth raisins (don't use sultanas because it's for sweets and it's too sweet for a savory dish).

After about 5 minutes of cooking, transfer the filling to a large bowl and let it cool completely. You can prepare the filling for the scarola pizza even a day in advance and store it in the refrigerator.

When the dough is doubled in volume, deflate it and transfer it to the work top. Divide it into two unead pieces, one bigger than the other. Grease the round or rectangular baking tray you have chosen well and lay out the largest panetto. Put it in the baking tray: will have to cover the bottom and sides of the baking tray so that it can then be folded on the second disc to seal the scarola pizza.

Fill with the filling, topped with a drizzle of extra virgin olive oil. Spread the second panetto and cover the scarola, then seal the edges as you see in the VIDEO TUTORIAL, folding the dough towards the center of the pizza and pinching it to seal. Brush the entire scarola pizza with extra virgin olive oil, cover with film for contact food and let rise another hour at room temperature or in the oven with the light on.

Preheat oven to 200 degrees static. When the scarola pizza is visibly leavened, drill some holes on the surface (I suggest you cut the dough with a scissors) so that the steam produced by cooking can leak out. Bake at half height and cook for about 45 minutes. Allow the s scarola pizza to cool completely before serving. You can enjoy it cold or slightly heated. Bon appétit!

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6 comments

Francis April 2nd, 2021 - 20:01

I tried to make the pizza of scarola following your directions to the letter. The filling came very tasty and fully met my expectations. The pizza dough, on the other hand, has not rise sufficiently remaining, even after a long leavening, pretty hard. i'd made half flour 00 and half flour 0 but i don't think that was the problem: maybe 1 gram of yeast for 350 of flour is little? Thank you and happy Easter.

Reply
Ada Parisi April 2nd, 2021 - 20:31

Hello Francis, a correct leavening does not depend on the amount of yeast but on the time of leavening. Perhaps he should have gone up longer. Consider that with small amounts of yeast the result is much more digestible but the leavening times much longer and there are no stable parameters to indicate exactly how long it takes, because it depends on the temperature and humidity of the room. A dear greeting and happy Easter, ADA

Reply
Rita March 16th, 2021 - 09:24

Can I please have recipes in English? Thank you

Reply
Ada Parisi March 16th, 2021 - 09:45

Hallo Rita, you can read the whole blog in English by clicking here https://www.sicilianicreativiincucina.it/?lang=en

Let me know if it works for you
ADA

Reply
Maite the Basque March 16th, 2021 - 07:29

Hello Ada, en ore une recette qu'il me tarde de faire , idéale pour un repas du soir. Le fait de pouvoir la déguster froide est un plus. Je vais la faire à l'identique avec anchois, câpres, Câpres, olives. Je me régale d'avance.
Bonne journée Municipality.
Maïté

Reply
Ada Parisi 17 March 2021 - 11:02

Hi Maité, thank you! I'm sure you'll like this recipe, because it's tasty but light. Thank you from the bottom of my heart for the attention with which you read me. ADA

Reply

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