Ingredients
- 250 g fiordilatte mozzarella
- 50 g raisins
- 30 g pine nuts
- 2 bouquets of escarole
- anchovy fillets in oil
- garlic
- salt
- extra virgin olive oil
Dough Ingredients
- 300 g flour 1
- 200 g wholemeal spelled flour
- 10 g salt
- 4 g fresh brewer's yeast
For the recipe for wholemeal pizza, stuffed with escarole and fiordilatte, started with the dough. Dissolve the brewer's yeast in 380 g of water at room temperature and add half of the flours; knead quickly, cover with a damp cloth and let stand for 30 minutes. Add the rest of the flour and knead vigorously for 10 minutes, finally add the salt and knead again. Form a ball, collect it in a bowl, cover with plastic wrap and leave to rest in the fridge for 24 hours. Remove the pasta from the fridge and let it rest at room temperature for 2 hours. Then spread it in 2 rectangles; use one to line a mold and let it spill over.
Soak the raisins in water for at least 10 minutes. Toast the pine nuts in the oven at 180 ° C for 2 minutes or in a red-hot pan without fat.
Peel and brown the escarole in a pan with a tablespoon of oil, a clove of garlic and 3-4 anchovy fillets for 2 minutes on the lively flame. Remove the garlic and season with salt if necessary. Fill the pizza with escarole, chopped fiordilatte mozzarella, pine nuts and raisins, soaked and squeezed.
Cover with the second rectangle of pasta, seal the edges well, puncture the surface with the prongs of the fork and bake at 250 ° C on the bottom of the oven for 5 minutes, then move the pizza to half height and complete cooking in 8-9 minutes. Remove from the oven and polish the surface with a drizzle of oil just before serving.
Recipe by Matteo Aloe
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