Escarole Pizza

INGREDIENTS

• 300 g (10 oz or 2 ¼ cups) type 0 flour
• 200 g (7 oz or 1 ⅓cup) whole meal flour
• 15 g (0.5 oz or 3 tbsp) brewer’s yeast
• 2 escarole heads
• 50 g (1.7 oz or ⅓ cup) raisins
• 50 g (1.7 oz or ⅓ cup) pine nuts
• 100 g (3.5 oz or ⅓ cup) black pitted olives
• 30 g (1 oz or ⅓ cup) salted capers
• 1 clove of garlic
• 3 tbsp extra virgin olive oil
• White sugar
• Salt
• Pepper

TIMES AND DIFFICULTY LEVEL

• 2 hours
• Medium

PREPARATION

Mix and sift the flours. Dissolve the brewer’s yeast in 150 ml (5 fl oz or a little bit more than ½ cup) of warm water with ½ a teaspoon of sugar. Leave to rest for a few minutes, then mix with half of the flours. Let the dough rest for 30 minutes, covering it with a cloth. Take up the dough again, adding the remaining flours, a tablespoon of oil, another 100 ml (3 fl oz or a little bit less than ½ cup) of warm water and ½ a teaspoon of salt. If the dough is too dry, add more water. Cover and leave to rest for a couple of hours. Soak the raisins and rinse the capers. Peel and wash the escarole heads and, without draining, soften them in a pan, covered, over medium heat. Drain and set aside. Brown the garlic in 2 tablespoons of oil, add the olives, capers, raisins and pine nuts. After a few minutes, add the escarole, cover and finish cooking.
When the dough has doubled its initial volume, divide it in two and roll it out to form two discs: with one, line a pan with high edges (about 28 cm or 11 inches diameter) brushed with a little oil, pour in the stewed escarole and place the second disc on top, pressing at the edges to seal. Let it rest again for an hour, then brush the surface of the pizza with oil and bake at 180 °C (356 °F) for 30 minutes. Let it cool before serving.