The word pizza in Italian has a broader meaning than it does in English. Besides the savory disk we all know and love, it also refers to both savory and sweet confections that we would likely call ‘pies’ in English, including Angelina’s pizza dolce, which doesn’t even have a crust. Then there’s the classic pizza rustica, usually made for Easter, filled with cheeses and cured meats. One particularly good variation on the theme is the pizza di scarola, or escarole pie. It is, quite simply, a nice batch of scarola aglio e olio, with ‘the works’—olives, capers, anchovies, pine nuts and raisins—laid between two layers of pizza dough and baked in a moderate hot oven for about 30-45 minutes, or until golden brown. Humble but wholesome ingredients, simple goodness!
1 batch pizza dough, either store-bought or homemade 1 head of escarole garlic capers, anchovies, pine nuts raisins Olive oil Click for directions
Via Mariano Pallottini