2 Ore e 10 Minuti

Per l’impasto:
Farina 00, 500 gr
Lievito di birra, 10 gr
Acqua, 300 ml
Olio extravergine d’oliva, 2 cucchiai
Sale, un cucchiaino

Per il ripieno:
Scarola, 400 gr
Olive nere snocciolate, 50 gr
Capperi, 50 gr
Pinoli, 40 gr
Uvetta, 40 gr
Filetti d’acciuga, 2
Spicchio d’aglio, 1
Peperoncino secco, 1 piccolo
Sale, q.b
Olio extravergine d’oliva.


For the dough:
In a bowl, pour the flour and the yeast. Add half the water and processed ingredients. Add the salt and the remaining water and when the water will be incorporated, add also the oil.
Transfer the dough on the work surface and knead well for at least ten minutes. Cover and let rise for at least two hours.
For the filling:
Wash and clean well the escarole. Let it boil in lightly salted water for 5 minutes. In a pan fry the garlic, anchovies and hot pepper in two tablespoons of olive oil. Mix with olives and capers, well rinsed, chopped coarsely.
Blow up in this dressing, the escarole well drained and let it cook for a few minutes. Finally, add the pine nuts and raisins.
Now, you can divide the pizza dough into two parts. With the roll out each disc basing on the size of the pan. Arrange a first disc and stuffed with the filling of escarole and finally cover with the second disk of dough. Prick the surface and bake at 200 ° C in a preheated oven for about 35 minutes.