‘Pizza con la scarola’ is a savoury pie that is typical of the cuisine of Naples and the Campagna region and is a favourite at Christmas especially. ‘Scarola’ stands for escarole or broad-leaved endive which can also be eaten as a salad when it is tender enough. Although it is a ‘stuffed’ pie, I decided I would cook it like a pizza instead, with the scarola and other ingredients used as a topping.
The ingredients are: dough, escarole, olive oil, garlic, pine kernels, olives, raisins, salted capers and anchovy fillets. (N.B. I didn’t have any olives that day so there aren’t any used in this particular recipe.)
Plenty of salted boiling water …
Blanch the escarole for 4-5 minutes.
Drain and leave to cool. Then squeeze and roughly chop.
Cook some garlic in olive oil on a gentle heat (the garlic must not brown). While the garlic is cooking, make sure you have the following ingredients to hand:
A few salted anchovy fillets, washed of the salt.
Salted capers being rinsed of their salt on the left and raisins being brought to life again in some water on the right.
Cook the escarole in the pan for a couple of minutes and add salt and pepper. Then add the olives, raisins, pine kernels and anchovy fillets.
Switch off heat.
Here is the dough.
I oiled the oven pans and spread the dough over them just using my fingers.
I spread the ingredients evenly over the two oven pans. And at this point I decided that a little cheese wouldn’t go amiss.
So I added some thick slices of smoked scamorza to the pizza.
The pizza cooked for about 40 minutes in a hot oven at 200°C.
Just out of the oven.
About to be served. This is a terrible photo and I was going to take another one … only I didn’t get there fast enough … the pizza con la scarola got eaten!