Pizza di scarola is closer to a stuffed savory pie than a topped pizza. The filling should be bitter, briny, a little sweet, and dry enough that the bottom crust stays crisp.
The covered version is the main path here because it is the one English searchers most often need help distinguishing from the open pie. The work is in the filling: cook off moisture, cool it before assembly, seal the dough firmly, and vent the top so steam has somewhere to go.
Set servings and units first. You can change them anytime.
Mix the flour, yeast, water, olive oil, and salt until a shaggy dough forms. Knead 8 minutes, then cover and rise until doubled, about 3 hours.
Soak the raisins in warm water for 10 minutes, then drain.
Blanch the escarole in salted boiling water for 2 minutes. Drain, squeeze out excess water, and chop roughly.
Warm the olive oil in a wide skillet. Add garlic and anchovies and cook 1 minute, breaking up the anchovies.
Add the escarole, olives, capers, raisins, and pine nuts. Cook 10 to 12 minutes, stirring often, until the filling is dry enough that no liquid runs across the pan.
Spread the filling on a tray and cool completely. Warm filling will soften the dough before baking.
Heat the oven to 400 F. Oil a 11 in round pan.
Divide the dough into two pieces, one slightly larger. Roll the larger piece and line the pan, leaving overhang around the edge.
Add the cooled filling in an even layer. Roll the second dough piece over the top, trim excess, and pinch the edges firmly to seal.
Prick the top several times with a fork and brush lightly with olive oil.
Bake 35 to 40 minutes, until the top is browned and the bottom sounds crisp when tapped. Rest 20 minutes before slicing.
You made Pizza di Scarola Napoletana. Time to eat.
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The filling should taste a little intense before baking. The bread will soften the salt, brine, and bitterness once the pie rests.
Six Italian regions. Nothing reformulated. Imported direct.
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