Pizza di Scarola alla Napoletana

Ingredients

• 1 pizza crust (store-bought or homemade) 1 pizza crust (store-bought or homemade)
• 1 head of escarole, washed and chopped 1 head of escarole, washed and chopped
• 2 tablespoons olive oil 2 tablespoons olive oil
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1/4 teaspoon chili flakes 1/4 teaspoon chili flakes
• 4 anchovy fillets, chopped 4 anchovy fillets, chopped
• 1/4 cup pitted black olives, sliced 1/4 cup pitted black olives, sliced
• 2 tablespoons capers, rinsed 2 tablespoons capers, rinsed
• 1/4 cup grated Parmesan cheese 1/4 cup grated Parmesan cheese
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 14g, 3g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 8g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 220°C (425°F).
2. 2.
   In a large skillet, heat olive oil over medium heat. Add minced garlic and chili flakes, and sauté until fragrant.
3. 3.
   Add the chopped escarole to the skillet and cook until wilted, about 5 minutes. Season with salt and pepper to taste.
4. 4.
   Remove the skillet from heat and stir in the chopped anchovies.
5. 5.
   Roll out the pizza crust on a baking sheet or pizza stone.
6. 6.
   Spread the escarole mixture evenly over the pizza crust.
7. 7.
   Top with sliced olives, capers, and grated Parmesan cheese.
8. 8.
   Bake in the preheated oven for 12-15 minutes, or until the crust is golden and crispy.
9. 9.
   Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Escarole — Make sure to wash the escarole thoroughly to remove any dirt or grit. Chop it into bite-sized pieces for easy cooking.
• Anchovies — If you prefer a milder flavor, you can reduce the amount of anchovies or omit them altogether. They add a subtle umami taste to the dish.

Tips & Tricks

• For a crispier crust, preheat your baking sheet or pizza stone in the oven before placing the rolled-out pizza dough on it.
• If you prefer a spicier kick, add more chili flakes to the sautéed escarole.
• Serve the pizza with a drizzle of extra virgin olive oil and a sprinkle of fresh parsley for added freshness.

Serving advice

Serve the Pizza di Scarola alla Napoletana hot, straight from the oven. It can be enjoyed as a main course or cut into smaller slices as an appetizer or snack.

Presentation advice

To enhance the presentation, garnish the pizza with a few whole black olives and a sprinkle of freshly grated Parmesan cheese. The vibrant green of the escarole against the golden crust will make for an inviting and appetizing dish.