Italian Escarole Pie Recipe: Pizza di Scarola

Escarole Pie is a savory, stuffed pie filled with escarole, onion, anchovies, and capers. This traditional Italian pie recipe is usually served during holiday gatherings, especially as a Christmas Eve dish.

If you enjoy rustic Italian pies, check out this recipe for pizza rustica or this savory cheese fiadone.

Jump to:

• What is Italian Escarole Pie?
• Why you will love this recipe
• Ingredient notes
• Let’s prep our recipe
• Step-by-step instructions
• Serving suggestions
• Tips
• Italian pie recipes
• Recipe origins
• Escarole recipes
• Recipe

What is Italian Escarole Pie?

Escarole Pie, also known as pizza with escarole or “Pizza di Scarola” in Italian, is a savory, double-crusted stuffed pie with origins from the Campania region of Southern Italy. 

Similar to making a calzone, escarole pie typically consists of a filling enclosed within a dough or pastry crust.

The pie crust can resemble a traditional pizza crust or a more pie-like dough.

The filling includes escarole, a leafy green vegetable with a slightly bitter taste. These greens are often blanched, chopped, and then sautéed with a variety of ingredients, which may include onion, garlic, anchovies, olives, capers, pine nuts, raisins, currants, or even cheese.

Rolled-out dough serves as the base for the pie. The escarole filling is spread evenly over it, and another layer of dough is placed on top to enclose it. The pie then goes into the oven until the crust turns beautifully golden.

The result is a rustic and delicious savory pie.

Whether enjoyed as part of an Italian antipasti selection during special occasions, as a main meal, or as a satisfying snack, savory pies are cherished in Italian cuisine.

As is often the case with regional Italian cuisine, there are countless variations of this savory dish, with every family having its version. Today, I’m sharing my variation of this Neapolitan pie, pizza di scarole.

Why you will love this recipe

Unique flavors: Escarole Pie is a delightful recipe with its unique blend of flavors and textures. This dish brings the charm of rustic Italian cuisine into your kitchen, providing a taste of Italy without the need for travel.

Versatility at its best: This recipe stands out for its adaptability, allowing it to be enjoyed on various occasions. Whether you’re hosting a dinner party and looking for an original Italian appetizer or seeking a main course or snack, this dish fits the bill perfectly.

Simple preparation: Don’t be intimidated by making escarole pie from scratch; it is surprisingly straightforward. Feel free to personalize the recipe by adjusting seasonings or incorporating ingredients that cater to your unique palate.

Ingredient notes

Escarole: Escarole is the star of the show, lending a unique bitterness that’s key to the flavor profile of the pie. Its earthy notes create a distinct contrast against the other ingredients, resulting in a complex and satisfying taste. For escarole buying and storing tips, consult this article on sauteed escarole. 

Pie crust: This versatile dough recipe is straightforward, guaranteeing that your savory pie will have the perfect crust to enhance its filling. Whether you’re a professional baker or trying your hand at pie-making for the first time, this calzone dough recipe ensures consistency and delivers results. 

Extra virgin olive oil: We will use this ingredient to brush on the pie crust surface and when sauteing the vegetables. Its rich, fruity flavor contributes to the distinct taste of escarole pie. However, you can substitute regular olive oil if you prefer a milder flavor. Traditionally, lard was used instead of olive oil.

Onion: The chopped onion adds depth and sweetness to the filling. It plays a crucial role in building layers of flavor, enhancing the dish’s overall taste.

Anchovies: While anchovies might seem unconventional, they provide a savory umami quality that amplifies the taste of the escarole. They blend seamlessly into the mixture, creating an undertone that complements the other ingredients.

Olives: The roughly chopped olives add a burst of briny, savory flavors that interact harmoniously with the bitterness of the escarole. Traditionally, black olives are used, but green olives work just as well. 

Capers: Capers are essential for their tangy and slightly salty nature. They provide bright pops of flavor, adding a delightful zing to the mixture.

Garlic: Minced garlic infuses the filling with its aromatic and pungent essence.

Chili Flakes (Optional): Chili flakes (or red pepper flakes) are optional for those who enjoy a hint of heat in their dish.

Let’s prep our recipe

Before assembling our pie, we must prepare the dough for the double crust and the ingredients for the filling. 

Prepare the dough for the pie crust

My favorite dough recipe to make this pie crust is my calzone dough recipe. It truly is the perfect foundation for this Italian pie.

If you plan to use store-bought dough, you will need approximately 1½ pounds (680 grams) of pizza dough. Feel free to use your favorite homemade pizza dough recipe.

Here is a summary of the steps to make this dough. For more details, feel free to consult the calzone dough recipe. 

• Combine 2¼ teaspoons (8 grams) of active dry yeast with 1 teaspoon of granulated sugar in a small bowl.
• Add 1 cup of lukewarm water (105°F-110°F or 40.6°C-43.3°C). Stir with a fork and set aside for about 5 minutes for proofing. 
• In the bowl of a stand mixer, measure and sift 1 cup (142 grams) of all-purpose flour.
• Add yeast mixture. Combine with a wooden spoon until smooth.
• Add another 1½ cups of sifted all-purpose flour (213 grams), 1 tablespoon of extra virgin olive oil, and 1 teaspoon of Kosher salt.
• Knead the dough on medium speed using the dough hook attachment for 5-7 minutes or until you obtain an elastic and smooth ball. Alternatively, you can knead by hand.
• Place in a lightly greased bowl. Turn the dough over, ensuring the entire dough has a thin layer of oil. I use about ½ teaspoon of olive oil.
• Cover bowl with plastic wrap and let rise for approximately 40 minutes or until double in size. 

While the dough is resting, let’s prepare the filling.

Prepare the escarole filling

Before we can begin to saute the ingredients for the filling, we need to do some blanching and chopping.

Preparing the escarole:

• Begin by bringing a large pot of lightly salted water to a boil. 
• While waiting, cut off the bottom of two heads of fresh escarole using a sharp knife. Discard along with any outer leaves that are wilted or damaged.
• Rinse the two heads of the escarole by gently separating the leaves from the core. Check for any dirt or bugs hiding inside the curly leaves.
• Chop the escarole into 1-inch pieces by cutting through the leaves in two directions. Next, fill a large bowl or basin with cold water. Add the chopped escarole. Swish the greens and allow them to sit in the water while waiting for the water to boil. 
• Lift with a slotted spoon and transfer the escarole to the boiling water. Blanch for about 3-5 minutes.
• Drain the escarole in a colander and let it cool.
• Once it’s cool enough to handle, use your hands to squeeze out any excess water from the escarole.
• Set aside while you prepare the rest of the pie filling.

Chopping the onion and garlic: Cut off both ends of one onion and remove the outer skin. Then, slice it in half. Take each half and lay it flat on your cutting board. Next, cut the onion into thin slices and then dice the slices into small, half-inch pieces. Finely chop or grate 1-2  garlic cloves. Set aside for now. 

Prepping the olives, capers and anchovies: Roughly chop 2-3 anchovies, ½ cup pitted black olives, and 2 tablespoons of capers (rinsed & drained). Set them aside for now. 

Step-by-step instructions

Making the pie filling

Heat 2 tablespoons of olive oil in a large skillet over medium heat.

Add the chopped onions and a pinch or two of chili flakes; cook until softened and translucent, approximately 5 to 7 minutes.

Next, add the anchovies and capers, cooking for an additional 1-2 minutes until they break down.

Add the finely chopped (or grated) garlic cloves and olives, then cook for another 1 minute or until the garlic becomes fragrant.

Finally, add the chopped escarole and cook until the liquid evaporates.

Taste and adjust seasonings, adding Kosher salt and black pepper as needed.

Transfer the combination of these ingredients to a shallow dish to allow it to cool down quickly.

Rolling out the dough

Preheat your oven to 425°F (220°C) and adjust one oven rack to the lower third and another to the middle.

Divide half of the dough, with one portion slightly larger than the other. This larger portion will serve as the base.

With a rolling pin, roll out the slightly larger dough portion into a 12-inch disk on a lightly floured surface.  Carefully transfer it to the bottom of the pan. I am using a perforated 14-inch pizza pan.

Prepare the other piece of dough into an 11-12 inch disk on a lightly floured surface, and set it aside.

Spoon the sautéed escarole filling into the dough-lined pan, spreading it evenly and leaving a one-inch border. Lightly brush this outer edge with water.

Cover the filling with the top layer of dough, then press the edges of the crusts to seal and use your fingers to crimp the dough.

Create slits in the top crust to allow steam to escape, and brush it lightly with olive oil.

Baking the pie

To bake the pie, start by placing it in the bottom third of the oven and baking it for 10 minutes. Then, reduce the heat to 400°F (204°C) and transfer it to the middle rack. Continue baking for another 20 to 25 minutes or until the crust turns a golden brown.

Once done, give the pie time to cool down for 10 to 15 minutes before slicing and serving.

Serving suggestions

Serve as an appetizer or main meal at room temperature or warm. Cut it into wedges and serve your freshly made pie warm with an Italian salad recipe or an Italian tomato salad. 

Tips

• A perforated pizza pan is ideal for obtaining a crispy crust.
• Sauté the escarole filling to remove any excess moisture to avoid a soggy crust.
• Allow the pie to rest for a few minutes to make slicing and serving easier.
• Seal and crimp the edges properly to prevent any leakage during baking.

Italian pie recipes

Craving a taste of Italy beyond just Escarole Pie? Explore these delicious Italian pie recipes that span both savory and sweet flavors.

From the savory goodness of pizza rustica or this savory fiadone to the sweet indulgence of rice ricotta pie, Italian peach crostata, and the festive Easter grain pie, there’s a slice of Italy to satisfy every palate.

Recipe origins

If you’re looking for a recipe deeply rooted in family tradition, you’ve come to the right place.

The escarole pie recipe is one of my all-time favorites. Growing up with a backyard garden, I was exposed to many green leafy vegetables. One of them being escarole.

My mother, born in Benevento (from the Campania region of Italy), often made pizza di scarola with fresh garden produce during the summer. She would use her frozen escarole to make it for Christmas and Easter.

Over the years, I’ve adjusted my mom’s recipe. One significant challenge I encountered was preventing the dough on the bottom from becoming overly soggy. However, after trial and error, I discovered that using a perforated pizza pan was the solution. Believe me when I say it makes a world of difference!

As I reminisce about my family heritage and cherish the joy of cooking with ingredients grown at home, I can’t help but feel grateful for the memories and traditions passed down to me.

I sincerely hope sharing this recipe enables you to create special moments with your loved ones.

★★★★★ If you have made this family recipe for escarole pie, I would love to hear about it in the comments below and be sure to rate the recipe!

Escarole recipes

Recipe