Scarola Pizza

INGREDIENTS

• 500 g flour 0;
• 270 ml warm water;
• half a cube of brewer’s yeast;
• 3 tablespoons of extra virgin olive oil;
• 10 g of salt;
• 2 Escarole;
• 1 clove of garlic;
• 150 g of pitted black olives;
• 30 g of capers;
• 20 g of pine nuts;
• 20 g of sultanas;
• Extra virgin olive oil to taste

STEP

1. Dissolve the yeast in the warm water;
2. Pour the flour and salt into the mixer bowl and mix;
3. After that, pour in the water with the yeast, add the oil, and knead (but you can also do it by hand) until you obtain a rather soft and homogeneous dough;
4. Let the dough rise in a bowl covered with a damp cloth, for at least 3 hours;
5. Wash the escarole, cut it into strips and blanch it in water for a few minutes. Remove the escarole with a slotted spoon and drain well;
6. Take a pan, pour in a drizzle of oil and add the garlic clove;
7. Add the boiled escarole
8. Remove the garlic and add the anchovies, cooking them until they fall apart;
9.  Also add the sultanas (which we soaked in cold water and squeezed);
10. Add the pine nuts, olives, salt, pepper and cook for 15 minutes, then drain the excess water;
11. Divide the dough in half, roll out the first piece of dough with a rolling pin and cover the base of a baking tray greased with oil and fill with the escarole, cover with the other piece of dough also rolled out, sealing the edges well;
12. Brush the surface with oil and cook in a static oven (already hot) for about 45 minutes at 180 degrees;
13. Remove from the oven when the surface seems golden brown, cover with a cotton cloth, leave to rest for 15 minutes and then serve;
14. Really so so GOOD!