Pizza di Scarola - vegetable pie

Originally a Christmas dish, this savory Neapolitan vegetable pie is an Italian mealtime classic. In the Napoli hometown, the stuffed pie crust is sweet and needs yeast and lard. I use regular unleavened bread dough for a lighter outcome. It’s a different way of eating greens, puts smiles on children’s faces and gratifies your tastebuds with a piquant filling surprise.

For the crust:

500 gr (2 1/2 cups) flour
250 ml (1 cup) lukewarm water

1/2 teaspoon salt

100 gr (1/2 cup) extra virgin olive oil

For the filling:

1 large or 2 medium heads of escarole (broad-leaved endive) washed and chopped

A fistful of Gaeta olives (or small purple Kalamata olives) pitted

A pinch of salted capers, rinsed

2 garlic cloves, halved

1 spicy red peperoncino

Extra virgin olive oil

Salt

1 egg yolk stirred with a little water for brushing

To make the crust, place the flour in a large mixing bowl with the salt and olive oil. Mix well with a wooden spoon to obtain a moist ball, pouring the lukewarm water in slowly. Turn the oily dough onto a clean surface, and knead briefly, just until it becomes smoother, about a minute. Cut the dough into two pieces, one slightly larger than the other. Wrap each piece in plastic, and let rest, unrefrigerated, for about 2 hours.

Preheat oven at 180° C (350° F).

Boil the chopped escarole for 2 minutes in plenty of water. Drain and wring away excess water.

Meanwhile, lightly film a large skillet with olive oil, and heat over medium-high. Brown the garlic and peperoncino to release their flavors, and discard when the garlic begins to brown. According to your taste you can decide to leave in the peperoncino.
Sauté the parboiled escarole for 5 minutes in the flavored olive oil with the pitted olives, capers and a pinch of salt. Let it cool 10 minutes before the next step.

Roll the two dough disks out; given the greasiness of the dough, no flour is needed. The larger dough disk should be bigger than your 9" pie shell. Drape the larger dough disk over the oiled pie shell (or lined with parchment paper) leaving some overhang all around. Fill with the cooked escarole and cover with the second dough disk.
Trim away a little of the excess dough, crimp the edge all the way around to seal the pie, and cut 4 small slits in the top. Brush the surface with some egg wash and bake 20-30 minutes (depending on oven vigor). Let the pie rest for about 15 minutes before serving.

Cut generous slices and serve warm, paired with the rest of your meal, generously washed down by bold red wine. Otherwise you can enjoy it cold the next day, with a chilled beer.

Image © Teresa De Masi