Apulian Pizza Pie Recipe
Apulian Pizza Pie tastes good. Apulian Pizza Pie tastes better with nuts. Apulian Pizza Pie can be prepared easily.
Ingredients
| 4 1/2 cups unbleached white flour | ||
| 1 oz compressed yeast | ||
| Pinch sugar | ||
| 2 large heads escarole | ||
| Chicken stock | 3/4 Cup (16 tbs) | |
| Olive oil | ||
| Garlic | 2 Clove (5gm) | |
| 15 firm black olives, pitted | ||
| Capers | 2 Tablespoon | |
| 3 tbsp seedless white raisins | ||
| Butter for greasing | ||
| Pine nuts | 1/4 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Make the pizza dough as described in the previous recipe and leave it to rise.
Make the filling: trim and wash the escarole, discarding the outermost leaves and separating the rest.
Cook these in the stock in a large, covered saucepan over low heat for 20 minutes by which time they will be wilted and tender.
Heat 3 tbsp olive oil in a large skillet, add the whole, peeled cloves of garlic and cook gently until pale golden brown, then discard the garlic.
Turn up the heat a little and add the contents of the saucepan without draining off any liquid.
Stir well and cook for 5 minutes.
Sprinkle with a pinch of salt, add some freshly ground pepper and the olives, capers, and seedless white raisins.
Stir, cover, and simmer over low heat for a further 5 minutes.
Grease a nonstick skillet with a little butter and cook the pine nuts gently, stirring continuously until they are lightly colored.
Stir into the escarole mixture and take off the heat; taste for seasoning.
Preheat the oven to 360°F when the dough has doubled in bulk.
Divide the dough in haft and roll out these portions into thin disks on a lightly floured board; roll out one to a diameter of 12 in and use to line a cake pan or pie plate approximately 10 in in diameter and ideally 1 1/2 in deep.
Dip a pastry brush in oil and brush a thin film over the surface of the dough lining.
Fill with the escarole mixture, leveling out the surface, and drizzle over a few drops of oil.
Roll out the second disk to a diameter of about 10-1/2 in, and place over the pie.
Press the edges together, folding them over, away from the rim in a narrow fold all round the edge and press with the tines of a fork to make a decorative border.
Brush the surface lightly with a little oil and bake for 30 minutes, until golden brown.
Make the filling: trim and wash the escarole, discarding the outermost leaves and separating the rest.
Cook these in the stock in a large, covered saucepan over low heat for 20 minutes by which time they will be wilted and tender.
Heat 3 tbsp olive oil in a large skillet, add the whole, peeled cloves of garlic and cook gently until pale golden brown, then discard the garlic.
Turn up the heat a little and add the contents of the saucepan without draining off any liquid.
Stir well and cook for 5 minutes.
Sprinkle with a pinch of salt, add some freshly ground pepper and the olives, capers, and seedless white raisins.
Stir, cover, and simmer over low heat for a further 5 minutes.
Grease a nonstick skillet with a little butter and cook the pine nuts gently, stirring continuously until they are lightly colored.
Stir into the escarole mixture and take off the heat; taste for seasoning.
Preheat the oven to 360°F when the dough has doubled in bulk.
Divide the dough in haft and roll out these portions into thin disks on a lightly floured board; roll out one to a diameter of 12 in and use to line a cake pan or pie plate approximately 10 in in diameter and ideally 1 1/2 in deep.
Dip a pastry brush in oil and brush a thin film over the surface of the dough lining.
Fill with the escarole mixture, leveling out the surface, and drizzle over a few drops of oil.
Roll out the second disk to a diameter of about 10-1/2 in, and place over the pie.
Press the edges together, folding them over, away from the rim in a narrow fold all round the edge and press with the tines of a fork to make a decorative border.
Brush the surface lightly with a little oil and bake for 30 minutes, until golden brown.
Chef
