Like similar pies in Naples today, my version is made with pizza dough and baked in the oven, so it is a lot easier to handle and not as rich. As a variation, I have added imported Italian provolone for a smoky cheese flavor and left out the anchovies, but both ways are traditional.
Makes one 12-inch double-crust pizza
INGREDIENTS:
- 1 recipe Pizza Dough, shaped into 2 balls
- 1½ pounds escarole, trimmed, washed, and coarsely chopped
- Salt
- ¼ cup extra-virgin olive oil
- 3 large garlic cloves, thinly sliced
- ½ cup chopped pitted imported black olives
- 4 ounces imported Italian provolone, thinly sliced
INSTRUCTIONS:
- While the dough is rising, make the filling: Bring about 2 inches of water to a boil in a large saucepan. Add the escarole and salt to taste and cook for 10 minutes, or until the escarole is tender. Drain the escarole in a colander and press out the excess liquid. Dry the saucepan, add the oil and garlic, and cook over medium heat for 1 minute, or until the garlic is lightly golden. Stir in the olives, add the escarole, and toss well. Cook until any liquid evaporates. Remove from the heat and let cool.
- Place a rack in the center of the oven and preheat the oven to 450°F. Oil a 12-inch pizza pan.
- With your fingertips, pat and stretch one piece of dough out into a 12-inch circle on a floured surface and place it on the pan.
- Spread the escarole mixture over the dough, leaving a 1-inch border all around. Arrange the cheese over the greens.
- Pat out the second piece of dough and arrange it over the filling. Press the edges together firmly to seal. Fold and crimp the edges together at 1-inch intervals to form a braided border. Cut several small slits in the surface of the dough to allow steam to escape.
- Bake the pizza for 35 to 40 minutes, or until the crust is golden brown and crisp. Remove from the oven and let cool for 10 minutes.
- Slide the pizza onto a cutting board, cut into wedges, and serve.
