Escarole Stuffed Pizza Recipes

STUFFED PIZZA WITH VARIATIONS: SPINACH AND FONTINA, ESCAROLE, ANCHOVY, PINE NUT AND RAISIN, PROSCIUTTO COTTO AND SCAMORZA

Steps:

• Add the water to a bowl. Then add the yeast a little at a time and break up the cube of yeast with your hands. Let the yeast fully dissolve in the warm water and let stand for 2 minutes.
• Add the flour on a smooth work surface and create a well in the center of the flour. Slowly add the yeast-water mixture, olive oil, and salt until the flour has absorbed the liquid. Knead the dough until the mixture becomes an even dough consistency. If necessary, add a little more flour to absorb any excess liquid.
• Divide the dough into 4 equal portions to make individual-size pizzas. Place on a lightly-floured surface or pan and cover with a cloth. Let rest for about an hour at room temperature or until the dough has doubled in size. Yield: 4 servings
• For the spinach and fontina pizza: Preheat the oven to 400 degrees F. Stretch out the pizza dough and roll out on a lightly-floured surface. In a frying pan heat the olive oil and brown the garlic. Add the spinach and saute until just wilted. Add salt, to taste and let cool.
• Add the sauteed spinach to 1/2 the dough and top with slices of fontina cheese. Fold the dough over. Pinch the opposite ends of the dough together to seal. Lightly brush the dough with olive oil and sprinkle with salt. Bake for approximately 15 minutes.
• For the escarole, anchovy, pine nut and raisin pizza: Preheat the oven to 400 degrees F. Stretch out the pizza dough and roll out on a lightly-floured surface. In a frying pan add the olive oil, anchovies, and brown the garlic. Add the olives, pine nuts, raisins and fry together for another minute. Add the escarole and cook until wilted.
• Add the sauteed escarole onto one-half of the dough. Additional anchovies may be added. Fold over. Pinch the opposite ends together. Lightly brush the dough with olive oil and sprinkle with salt. Bake for approximately 15 minutes.
• For the prosciutto cotto and scamorza pizza: Preheat the oven to 400 degrees F. Stretch out the pizza dough and roll out on a lightly-floured surface. Place the prosciutto cotto, scamorza, and sun-dried tomatoes on1/2 the dough. Fold over. Pinch the opposite ends together to seal. Lightly brush the dough with olive oil and sprinkle with salt. Bake for approximately 15 minutes.

STUFFED ESCAROLE

Steps:

• In a large bowl, combine the bread crumbs, olives, anchovies, 1/4 cup wine, 1/4 cup olive oil, cheese, pine nuts, raisins, parsley, and capers.
• Add salt and pepper to taste.
• Discard any damaged outer leaves from the escarole, wash thoroughly between the leaves and shake dry.
• Take out the center leaves to make room for the stuffing, then stuff the escarole and tie closed with kitchen string.
• In a large, deep skillet, heat the remaining 1/4 cup olive oil over medium-high heat.
• Lower the heat, add the garlic and escarole and fry, turning with tongs, until softened, about 10 minutes.
• Transfer the escarole to a plate.
• Pour the remaining 1/4 cup wine and the chicken broth over the escarole.
• Cover and let rest for 10 minutes.
• Remove the string and slice the escarole open to serve.