Ingredients
- 600 g flour
- 30 g anchovies in oil
- 20 g pine nuts
- 15 g brewer's yeast
- 10 g raisins
- 2 heads of escarole salad
- 1 yolk
- garlic
- milk
- extra virgin olive oil
- salt
- pepper
FOR PASTA
Dissolve brewer's yeast in 50 g of warm water. Mix the flour with the yeast, 150 g of milk and another 100 g of water. When the ingredients are blended, add 15 g of salt and continue to knead until the mixture is homogeneous and smooth.
Formed a ball and place it in a large bowl, cover with cling film and let it rise for about 2 hours.
FOR THE STUFFING
Put soak the raisins in water.
Cleanse the escarole, wash and dry it, then cut it into pieces about 3 cm long.
Fry 1 clove of garlic in a pan with a drizzle of oil. When the garlic is golden, remove it; add the anchovies and dissolve them in the oil.
Add finally the escarole, squeezed raisins and pine nuts. Season with salt, pepper and cook for about 5 minutes. Drain the excess water and let it cool.
FOR THE PIZZA
Divide the dough into two equal parts and roll it out with a rolling pin. Grease a round pan with a little oil and line the bottom and edges with half of the dough. Prick the bottom and fill with the filling.
Close the pizza with the other half of the dough, sealing the edges well, and prick the surface. If you want, create a small "fireplace"
in the center, cutting out a disk of dough with a pastry cutter.
Brush with the yolk beaten with 1 tablespoon of milk and bake the cake at 180 ° C for about 45 minutes. Let it cool before serving.
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