Pizza di Escarole

My nonna used to say that you could not appreciate life’s sweetness without some bitter moments, which is why she thought Italians were obsessed with bitter greens. Did she know they helped the liver function better? Did she know they were packed with minerals and vitamins? Probably not, but she knew we all loved this pie and that made life sweet.

Makes 6-8 servings

Ingredient List:

• 2 ¼ teaspoons teaspoon yeast
• 350 ml tepid water
• 6 tablespoons extra virgin olive oil plus more for brushing on pie
• 1 teaspoon sea salt
• 1 teaspoon honey
• 400 grams semola flour
• 100 grams 00 flour
• 3-4 medium heads flat leaf escarole, washed really well to remove sandy soil from leaves
• 2 medium red onions, diced
• ½ cup of dried currants, plumped in hot water for 15 minutes
• ½ cup pignoli (pine nuts) or coarsely chopped walnut pieces
• ½ cup black olives, coarsely chopped
• ¼ cup of capers in salt, rinsed, soaked, coarsely chopped
• 4 cloves fresh garlic, smashed, minced
• Freshly ground black pepper

Step By Step Instructions:

Prepare the dough by 1 teaspoon honey in 50 ml water. Sprinkle yeast on the water. Do not stir. Allow to stand for 5 minutes before proceeding. After 5 minutes, add olive oil and the balance of water.

Mix together the flours and salt.

In a stand mixer, with the dough hook attached and on low, slowly add yeast, olive oil, honey and water mixture. Turn the mixer to medium and add flour mixture one cup at a time, scraping down the sides as needed.

Once all the ingredients are well-combines and the dough is not sticking to the sides of the bowl, let the mixer knead the dough for 4-5 minutes. Or you may turn it out onto a lightly floured surface and knead by hand for 4-5 minutes.

Transfer the dough to an oiled bowl that allows room for the dough to double; cover tightly with plastic and lay a kitchen towel on top. Allow to proof for 2 hours.

Remove the leaves from the escarole heads, discarding any bruised or damaged portions. Rinse well and remove to a large colander. Coarsely chop the escarole leaves into bite-size pieces. Set aside on a clean cotton kitchen towel to absorb water from the leaves.

Add 3 tablespoons olive oil and onions to a large skillet over medium high heat, stirring often. Add the garlic and cook for 2-3 minutes stirring constantly so that it does not burn. Season the mixture with salt and freshly ground black pepper.

Add the chopped escarole to the pan, which will be spilling over with escarole. Cover and cook over medium heat until the escarole has wilted and fits comfortably in the pan. Add the pine nuts, capers, olives and currants combining well and taste for seasoning. Allow the escarole filling to completely cool before proceeding.

Lay a piece of parchment on a pizza baking tray. Lightly oil the parchment to brown the bottom of the pie.

Preheat the oven to 375º F.

To assemble the pie, punch down the risen dough and knead briefly on a lightly floured counter; just 2-3 turns. Divide the dough into two balls, one a bit larger than the other. Roll the larger of the two dough balls between 2 floured sheets of parchment paper and roll or stretch by hand to about a 15-inch round. If the dough sticks, sprinkle a bit of flour, but not a lot.

Carefully transfer the rolled dough to the oiled pizza tray, centering it. Roll the second ball in the same way to a diameter of 12 inches.

Fill the pan with the cooked and cooled escarole mixture and gently place the 12-inch circle of dough over the filling, centered. Flip the trimmed edge of the dough onto the 12-inch top crust. Use your fingers to pleat the two crusts together to seal the escarole inside. Using a sharp knife, cut three or four holes in the center of the top crust to allow excess steam to escape during the baking process. Brush the top and edges of the dough with a bit of the olive oil.

Bake for 20-25 minutes until lightly browned.

Remove from the oven and allow to cool for at least 15 minutes before serving. Escarole Pie can be eaten hot, warm or at room temperature.