2headsescaroleabout 2 pounds, rinsed, chopped into ½-inch pieces, and blanched
olive oil for brushing doughextra virgin
Instructions
Heat extra virgin olive oil in a large skillet over medium heat.
Add the diced onion 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 1-2 minutes until they break down.
Add the chopped olives and finely chopped (or grated) garlic cloves, 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 for salt and pepper as needed.
Preheat your oven to 425°F (220°C) and adjust one oven rack to the lower third and another to the middle position.
Assembling the pie:
Divide the dough in half, with one portion slightly larger than the other. This larger portion will serve as the base.
Roll out the slightly larger dough portion into a 12-inch disk on a lightly floured surface. Carefully transfer it to 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 cooled 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 second piece of rolled-out 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:
Place the pie on the bottom rack and bake for 10 minutes. Afterward, lower the heat to 400°F (204°C) and transfer it to the middle rack. Bake for an additional 20-25 minutes or until the crust achieves a golden brown color.
Allow the pie to cool for 10-15 minutes before slicing and serving.
Video
Notes
A perforated pizza pan is ideal for obtaining a crispy crust.
Sauté the escarole filling properly 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.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.