Scarola Pizza Recipe – A Delicious and Unique Italian Flatbread
If you’re seeking a pizza recipe that breaks from tradition while delivering vibrant Mediterranean flavors, look no further than Pizza di Scarola, a classic Italian dish from Naples. This rustic flatbread features a blend of fresh escarole, capers, olives, anchovies, and a drizzle of high-quality extra virgin olive oil. It’s an absolute must-try for those who appreciate savory, vegetable-filled pizzas with a slightly salty edge.
Pizza di Scarola: A Step-by-Step Guide
Servings: 6 | Category: Leavened Breads | Prep Time: 25 minutes | Cooking Time: 15 minutes | Resting Time: 4 hours
Ingredients for Pizza di Scarola
| Ingredient | Amount |
|---|---|
| 00 Flour | 700g |
| Water | 500ml |
| Fresh Brewer’s Yeast | 4g |
| Fine Salt | 20g |
| Escarole (or Endive) | 100g |
| Gaeta Olives | 60g |
| Salted Capers | 20g |
| Anchovy Fillets in Olive Oil | 10g |
| Extra Virgin Olive Oil | 10g + extra to brush |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~280 kcal |
| Carbohydrates | ~45g |
| Proteins | ~7g |
| Fats | ~8g |
| Fiber | ~3g |
| Sodium | ~600mg |
Step-by-Step Instructions to Make Pizza di Scarola
Step 1: Preparing the Yeast Mixture
Start by preparing the yeast mixture. In a small jug, pour a portion of the water (about 100 ml), ensuring it’s at room temperature. Add the fresh brewer’s yeast and use a teaspoon to stir it, dissolving it completely. Once dissolved, set it aside for a few minutes to activate. This process will ensure that your dough rises beautifully.
Step 2: Mixing the Flour and Salt
In a large wooden bowl or a glass mixing bowl, pile about 30% of the flour on one side. Add the fine salt into the water (ensure it’s dissolved well), then gradually begin adding this saltwater to the flour. Mix gently with your hands, integrating the flour from the sides into the liquid center. Continue incorporating more of the flour until you have a rough dough.
Step 3: Kneading the Dough
Once the initial mixture begins to come together, start kneading the dough. Work with a rotating motion, gradually incorporating more flour. Keep kneading for about 10-15 minutes, using your hands to assess the dough’s consistency. The dough should feel smooth and elastic to the touch, with no rough patches. Adjust by adding flour if necessary, but be careful not to add too much at once.
Step 4: First Rise
After kneading, cover the dough with a damp kitchen towel and let it rest in a warm area for at least 4 hours. During this time, the dough will rise, becoming soft and airy. Ensure it’s kept away from drafts to maintain a consistent temperature for rising.
Step 5: Preparing the Toppings
While the dough rises, you can prepare the flavorful topping for your Pizza di Scarola. Rinse the salted capers under cold water to remove the excess salt. Cut the escarole into smaller pieces, removing the thicker stems, and rinse it well. Pat the escarole dry with a clean kitchen towel.
Next, prepare the olives by pitting them if necessary. Tear the anchovy fillets into small pieces, ready to scatter across the dough.
Step 6: Shaping the Dough
After the dough has doubled in size, divide it into two equal portions. Lightly flour your work surface and roll each piece of dough into a ball. Let them rest in separate bowls, covered with a damp cloth, for another 20 minutes. This resting phase ensures the dough will be easy to shape.
Step 7: Assembling the Pizza
Once the dough has rested, take one ball of dough and transfer it to a floured work surface. Roll it out gently with your hands, using your fingertips to stretch the dough into a round shape. Make sure to leave a slightly thicker border to create a crust.
Spread a generous amount of escarole onto the surface of the dough, followed by the olives, capers, and anchovies. Be careful not to overload the dough to avoid it becoming soggy.
Step 8: Baking the Pizza
Preheat your oven to its highest setting (around 250°C or 480°F), ensuring it’s fully heated before baking. Lightly grease a baking tray with extra virgin olive oil, then carefully lift your prepared pizza onto the tray, being mindful of the escarole which can tear easily.
Using a pastry brush, lightly oil the top of the pizza to give it a golden, crispy finish. Place the pizza into the oven and bake for approximately 12-15 minutes, or until the crust is golden and the toppings are cooked through.
Step 9: Serving the Pizza
Once your Pizza di Scarola is baked to perfection, remove it from the oven and let it cool for a few minutes before slicing. Serve it as an appetizer, or pair it with a crisp white wine for a delightful meal.
Tips for Perfect Pizza di Scarola
- Dough Consistency: Pay attention to the dough’s texture while kneading. If it feels too sticky, add a little flour. If it’s too dry, add small amounts of water until you reach the right consistency.
- Escarole: Make sure to dry the escarole thoroughly before adding it to the dough. Excess moisture can make the crust soggy.
- Temperature: Baking at the highest temperature will help achieve the characteristic crisp crust of this pizza.
- Resting Time: The dough’s resting time is crucial for developing its flavor and texture, so don’t rush it.
Why You’ll Love Pizza di Scarola
Pizza di Scarola offers a delightful alternative to traditional pizzas. The slight bitterness of escarole, paired with the briny capers and olives, provides a rich, savory contrast to the delicate dough. Anchovies contribute a punch of umami, balancing out the vegetable components perfectly. The extra virgin olive oil brushed on top gives the pizza a golden, crispy finish, making it irresistibly delicious.
This unique pizza showcases the simplicity and elegance of Italian cooking, transforming everyday ingredients into something extraordinary. Whether you serve it as a main dish or an appetizer, it’s sure to impress anyone lucky enough to try it.
Enjoy your homemade Pizza di Scarola, and share it with friends and family for a memorable meal that’s as flavorful as it is satisfying.
