Name: You Can Definitely Master This Neapolitan Escarole Pie by Christmas Eve
Cook time: 1/2 hour, plus 1 ½ hours passive
Cuisine: ��������
Ingredients: For the dough 17 ounces (about 3 cups) bread or “0” flour; plus more as needed 2 1/4 teaspoons or 1/4 ounce (1 packet) active dry yeast 1/4 cup extra virgin olive oil; plus more for the pan 1 1/2 teaspoons salt; For the filling 2 heads escarole (or about 2 pounds) ¼ cup extra-virgin olive oil; plus more for topping pizza dough 2 to 3 garlic cloves; minced 5 to 6 anchovy filets in oil 2-3 tablespoons pine nuts 2-3 tablespoons raisins or dried currants ¼ cup of oil-cured black olives 2-3 tablespoons capers Red pepper flakes; to taste

You Can Definitely Master This Neapolitan Escarole Pie by Christmas Eve

Primo

Francine Segan | Fri, 12/15/2023 - 13:00

pizza di scarola in a Naples shop window

Pizza di scarola in a Naples shop window / Photo: Juraj Kamenicky via Shutterstock

Difficulty Level

Medium

Cooking Time

1/2 hour, plus 1 ½ hours passive

Cost

Low

Filled with the flavors of the area — anchovies from Cetara, black olives of Gaeta, raisins, pine nuts and tender escarole — this first course is a classic favorite in Naples.

The dish, with its wonderful umami ingredients, dates to at least the early 19th century. ��s do not traditionally eat meat on Christmas Eve and this rustic pie brings some heft to the holiday table. You’ll notice that in �� the pie is called “pizza,” a term often used in