Start by preparing the pasta for the pizzas: put the flour in a bowl in a bowl, add the sugar and the yeast in the center and start to melt them with a little 'slightly warm water taken from the total.
Also add salt, oil and remaining water and knead until a smooth and homogeneous dough is obtained.
Cover the bowl with a clean cloth, place it in a sheltered place and let it rise at least until doubled, it will take about 2 hours.
In the meantime, prepare the filling: clean and wash the escarole and let it dry briefly.
Fry the whole garlic with the chopped anchovies and, when these have melted, add the well drained escarole, the desalted capers and the pitted olives (I used the green ones, but some people prefer to use the black ones), adjusted salt and let flavor, evaporating any water released from vegetables. Finally remove the garlic and let it cool.
Take back the leavened dough, deflate it and divide it into 12 which you will spread with your hands on the floured work surface.
Stuff each dough with the stuffed escarole, then fold to half-moon and seal the edges well with the prongs of a fork forming shorts.
Fry the scarlet shorts in warm seed oil, turning them often for a uniform browning. Raise them with a skimmer and allow to cool on a plate covered with absorbent paper
Your small pizzas are ready: serve immediately.
TAGS: Pizzette of escarole How to prepare Pizzette with escarole Pizzette with escarole recipe
This recipe has already been read 190 times!