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Recipe Escarole pizzas by of 22-12-2018
The endive pizzas are a winter variant of the classic fried pizzas. During the Christmas period, and in any case for the whole winter, the escarole is the master on the tables of us Neapolitans, after the traditional pizza of escarole I could not help but post this even more delicious version. In Neapolitan pizzerias it is not unusual to find the calzone of escarole, sometimes simply baked in the oven, other times fried.
The ingredients are poor, absolutely simple: only endive, black olives, capers, garlic and sometimes some anchovy fillets. There are those who also add fior di latte, but I prefer the simpler and more traditional recipe, that of my grandmother, hers pizzelle they are one of my favorite dishes to eat during these holidays. Everything is enclosed in a box of pizza dough and then fried. Can there be anything better?
How to make The scarole pizzas
Start by preparing the dough for the pizzas: put the flour in a bowl, add the sugar and the chopped yeast in the center and start dissolving them with a little slightly warm water taken from the total.
Also add the salt, the oil and the remaining water and knead until a smooth and homogeneous dough is obtained.
Cover the bowl with a clean cloth, put it in a sheltered place and let it rise at least until doubled, it will take about 2 hours.
Meanwhile, prepare the filling: peel and wash the escarole and let it dry, boiling it briefly.
Fry the whole garlic with the chopped anchovies and, when these have melted, add the well-drained escarole, the desalted capers and the pitted olives (I used the green ones, but there are those who prefer to use the black ones), adjust salt and cook, evaporating any water released by the vegetables. Finally remove the garlic and let it cool.
Take the leavened dough, deflate it and divide it into 12 that you will spread with your hands on the floured work surface.
Stuff each dough with the escarole filling, then fold into a crescent and seal the edges well with the prongs of a fork forming shorts.
Fry the scarole calzoncini in very hot seed oil, turning them often for an even browning. Lift them with a skimmer and let them cool on a plate covered with absorbent paper
Your scarole pizzas are ready: serve them immediately.