Stuffed Pizza Pie with Escarole

Name: Stuffed Pizza Pie with Escarole
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 3 Tbsps active dry yeast; 4 fillets anchovy fillets, coarsely chopped; 907 grams escarole, separated into leaves; 946 milliliters all-purpose flour; 2 garlic cloves, minced; 85 grams 1/2 cup brine-cured black olives , halved and pitted; 2 Tbsps extra-virgin olive oil; 8 servings Pure olive oil, for brushing; 8 servings Freshly ground pepper; 59 milliliters pine nuts; 1 teaspoons salt; 8 servings Salt; 237 milliliters warm water

The recipe Stuffed Pizza Pie with Escarole could satisfy your Mediterranean craving in approximately 45 minutes. One portion of this dish contains about 10g of protein, 23g of fat, and a total of 454 calories. This recipe serves 8. This recipe covers 25% of your daily requirements of vitamins and minerals. A mixture of olive oil, garlic cloves, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a dairy free and pescatarian diet.

Instructions

In a small bowl, combine the water with the yeast and let stand until foamy, about 5 minutes.

Ingredients you will need

Water

Yeast

Equipment you will use

Bowl

In a large bowl, stir the flour with the salt. Make a well in the center and pour in the yeast mixture. Stir gently until a rough dough forms. Turn out onto a lightly floured work surface and knead gently until smooth.

Ingredients you will need

Dough

All Purpose Flour

Yeast

Salt

Equipment you will use

Bowl

Transfer to an oiled bowl and cover with plastic wrap.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Bowl

Let rise until doubled in bulk, about 1 hour.

Cook the escarole in a large pot of boiling salted water for 4 minutes; drain and rinse under cold water. Squeeze the escarole dry, then chop coarsely.

Ingredients you will need

Escarole

Water

Equipment you will use

Pot

Preheat the oven to 40

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Oven

Toast the pine nuts in a pie pan for 4 minutes.

Ingredients you will need

Pine Nuts

Toast

Equipment you will use

Pie Form

In a large skillet, heat the extra-virgin olive oil.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Frying Pan

Add the garlic and cook over low heat for 1 minute.

Ingredients you will need

Garlic

Add the escarole, toasted pine nuts, olives and anchovies and cook, stirring, for 2 minutes. Season with salt and pepper, then spread the filling on a large plate to cool.

Ingredients you will need

Salt And Pepper

Anchovies

Pine Nuts

Escarole

Olives

Spread

Lightly oil a 12-inch-round pizza or tart pan. Punch down the dough and cut it in half. On a lightly floured surface, roll out 1 piece of the dough 1/4 inch thick. Trim it into a 12-inch round; let rise for 10 minutes.

Ingredients you will need

Dough

Punch

Roll

Cooking Oil

Equipment you will use

Tart Form

Roll the other dough half into a 13-inch round 1/4 inch thick.

Ingredients you will need

Dough

Roll

Transfer the larger round to the pizza pan, draping it evenly over the sides.

Equipment you will use

Pizza Pan

Spread the escarole filling evenly over the dough in the pan. Fold the remaining round in half and set it on the escarole filling, unfolding it to cover the top. Crimp the edges of the pie to seal. Using a fork, prick the top of the pizza all over.

Ingredients you will need

Escarole

Spread

Dough

Equipment you will use

Frying Pan

Brush with pure olive oil and bake in the center of the oven for about 45 minutes, or until golden brown.

Ingredients you will need

Olive Oil

Equipment you will use

Oven

Transfer the pizza to a rack to cool for 10 minutes.