2 hours and 10 minutes

For the dough:
Flour 00, 5 cups
Brewer’s yeast, 1 tbsp
Water, 10 fl. oz
Extra virgin olive oil, 2 tbsp
Salt, 1 tsp

For the filling:
Escarole, 14,1 oz
Pitted black olives, 1,7 oz
Capers, 1,7 oz.
Pine nuts, 1,4 oz
Raisins, 1,4 oz
Anchovy fillets, 2
Garlic, 1 clove
Dried chili, 1 small
Salt, to taste
Extra virgin olive oil, to taste


In a bowl, pour the flour and the crumbled baking powder. Add half of the water and knead the ingredients. Then add salt and the water left and, when incorporated, add the oil too.
Transfer the dough on the working surface kneading well for at least ten minutes. Cover and let rise for at least two hours.
Wash and clean the escarole. Let it boil in lightly salted water for 5 minutes. In a skillet saute garlic, anchovies and chilli in two tablespoons of oil. Then add olives and capers, well rinsed and coarsely chopped.
Toss in drained escarole and let it cook for few minutes. Finish by adding the pine nuts and raisins.
Now, you can divide pizza dough into two parts. With each one roll out a disc, the pizza base, respecting the shape and size of the pan you’re using. Arrange a first disc and stuffed it with escarole, then cover with the second disk of dough. Pierce the surface and bake at 200 °C (392 °F) in preheated oven for about 35 minutes.