PIZZA RUSTICA CON SCAROLA
This pizza is great for a picnic or as a main dish. It can be filled with other vegetables.
Difficulty: Low
Servings: 10
Category: Antipasto
Prep. Time: 90 min.
Ingredients
- 1 kg of flour
- 37.50 grams of brewer's yeast (1 cube and a half)
- 3 eggs
- 200 grams of butter
- 1/4 about the milk - 1 teaspoon salt
- Sesame seeds (optional)
FOR THE FILLING:
- 600 grams of escarole
- 1 onion
- 1 fillet of anchovies
- 10 g salted capers
- 20 grams of olives or Gaeta
- 20 grams of pine nuts
- 5 tablespoons of oil
- Salt - pepper
Preparation
Wash the escarole and cut it. Blanch the escarole in boiling salted water for 10 minutes.
In a pan put oil, onion, sliced ​​thin fillet of anchovies, capers and chopped washed and let dry.
Add the escarole, cook for 5 minutes. Put the olives, pitted and cut in half the pine nuts and pepper. Let cook for another 2 minutes and keep it aside.
In a bowl, pour the flour, salt, softened butter, eggs and yeast dissolved in milk. Mix all the ingredients.
Knead the dough trying to make a soft dough.
Divide the dough in two, roll out one half into a pan of 30 cm in diameter lined with parchment paper, pour over the escarole, cover with the other half of dough and sprinkle with sesame seeds.
Let rise for about an hour. Bake in a preheated oven at 200 ° for about 30 minutes.
Category: Cooking - Recipe - Antipasto
