Ingredients

• 550 g head of scarola
• 500 g Manitoba flour
• 100 g re-milled durum wheat semolina
• 50 g raisins
• 50 g pine nuts
• 15 g fresh brewer's yeast
• desalted capers
• anchovy fillets in oil
• olives of Gaeta
• garlic
• salt
• extra virgin olive oil

For the recipe of the escarole pizza, mix the Manitoba flour and the semolina, then mix them with the crumbled yeast, 370 g of water and a pinch of salt. You will get a rather soft and pliable dough; collect it in a bowl, cover it with a cloth and let it rise for 1-2 hours, depending on the temperature of the environment. The volume will have to double. Soak the raisins.
Roll out the dough into two round baking pans (ø 25 and 30 cm). Tap it with your fingertips, creating many small depressions; Brush it with 2-3 tablespoons of emulsified oil with a dash of water. Let it rest for another 15-20 minutes. Meanwhile, clean the escarole and break it up.
Fry 1 clove of crushed garlic in a pan with a drizzle of oil, a handful of crushed raisins, 1 tablespoon of capers and a dozen pitted olives. Add the endive and season it for 30 seconds. Spread this dressing over the two pizzas and bake at 200 ° C for about 20 minutes. Finally complete with anchovy fillets, toasted pine nuts and, to taste, with a little fresh endive.

Other Recipes you can read:

• Pizza Rossini – Recipe by – Italian cuisine reinvented ..

  Prepare the dough: Combine flour, yeast and water in a bowl and mix well, then add oil and salt and continue to work. Once you have obtained a smooth and ..

• Rustic pizza with dried tomatoes, olives and buffalo mozzarella: an ..

  There rustic pizza with dried tomatoes, olives and buffalo mozzarella with marinara sauce it is tasty but traditional, perfect to delight ..

• Neapolitan Chiena pizza, a treasure chest of creaminess and flavour ..

  In a large bowl, combine flour, yeast, sugar and salt, mix well. Add the warm water gradually, kneading until smooth homogeneous and soft compound. Transfer to a ..