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1. Make the Dough:
In a bowl, dissolve yeast and sugar in warm water. Let it sit for 5–10 minutes until foamy.
In a large bowl or mixer, combine flour and salt.
Add water/yeast mixture and olive oil. Mix and knead until you get a soft, smooth dough.
Cover and let rise for 1.5–2 hours, or until doubled in size.
2. Prepare the Escarole Filling:
In a large skillet, heat olive oil and sauté garlic and anchovies until fragrant and anchovies melt.
Add escarole (you may need to add it in batches) and sauté until wilted and tender, about 10–15 minutes.
Add olives, capers, raisins, and pine nuts. Season with salt and pepper.
Cook for another 5 minutes until everything is well combined and most moisture evaporates.
Let cool to room temperature.
3. Assemble the Pizza:
Preheat oven to 375°F (190°C).
Divide the dough in two. Roll out one half and place it in a greased round or rectangular baking dish.
Spread the escarole filling evenly over the bottom crust.
Roll out the other half of dough and place it on top, sealing the edges.
Poke the top with a fork and brush with olive oil.
4. Bake:
Bake for 35–40 minutes, until golden brown and crisp.
Let rest 10–15 minutes before slicing — it’s great warm or at room temperature.
🍽 Serve With:
A glass of chilled white wine (like Falanghina or Fiano)
Marinated artichokes or a simple tomato salad
A drizzle of olive oil on top before serving
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