Pizza Escarole Escarole Pie Italian
Delight your taste buds with this rustic Italian classic, Pizza Escarole, also known as Escarole Pie—a savory dish that brings old-world charm straight to your kitchen. This hearty recipe features a golden, flaky homemade crust enveloping a flavorful filling of sautéed fresh escarole, earthy garlic, briny black olives, and capers, with an optional touch of anchovy for a savory depth. A sprinkle of grated Pecorino Romano cheese adds a rich, salty kick, while a hint of crushed red pepper flakes provides a gentle heat. Perfectly balanced between light and indulgent, this pie is versatile enough to serve as a comforting main course, a crowd-pleasing appetizer, or a hearty snack. Whether you enjoy it warm or at room temperature, this traditional Italian dish promises authentic Mediterranean flavors in every bite. Perfect for Italian food enthusiasts searching for something unique!
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Ingredients
- 400 grams All-purpose flour
- 200 milliliters Water
- 75 milliliters Olive oil
- 2 teaspoons Salt
- 2 heads Fresh escarole
- 4 cloves Garlic cloves
- 100 grams Black olives (pitted and chopped)
- 6 fillets Anchovy fillets (optional)
- 2 tablespoons Capers (rinsed and drained)
- 0.5 teaspoons Crushed red pepper flakes
- 50 grams Pecorino Romano cheese (grated)
- 1 large Egg (beaten, for egg wash)
Directions
Step 1
In a large mixing bowl, combine the all-purpose flour and 1 teaspoon of salt. Gradually add the water and 50 milliliters of olive oil while mixing with a wooden spoon or your hands until a dough forms.
Step 2
Knead the dough on a lightly floured surface for 5–7 minutes until smooth. Cover with a clean kitchen towel and let it rest for 30 minutes.
Step 3
While the dough is resting, prepare the escarole filling. Wash the escarole thoroughly to remove any dirt, then chop it into large pieces.
Step 4
In a large skillet, heat the remaining 25 milliliters of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Step 5
Add the chopped escarole to the skillet, working in batches if necessary. Sauté until wilted, about 5–7 minutes. Stir in the black olives, anchovy fillets (if using), capers, crushed red pepper flakes, and the remaining teaspoon of salt. Remove from heat and let cool slightly.
Step 6
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or similar baking dish.
Step 7
Divide the rested dough into two portions, one slightly larger than the other. Roll out the larger portion on a floured surface into a circle large enough to cover the bottom and sides of the pie dish.
Step 8
Transfer the rolled-out dough to the prepared pie dish and press it gently into place. Trim any excess dough hanging over the edges.
Step 9
Add the escarole mixture into the dough-lined dish and sprinkle the grated Pecorino Romano cheese evenly over the top.
Step 10
Roll out the remaining dough into a circle to create the top crust. Place it over the filling and pinch the edges to seal. Trim excess dough and crimp the edges decoratively if desired.
Step 11
Brush the top crust with the beaten egg to create a golden finish. Cut a few small slits in the crust to allow steam to escape while baking.
Step 12
Bake in the preheated oven for 40–45 minutes, or until the crust is golden and crisp.
Step 13
Remove from the oven and let the pie cool for at least 10 minutes before slicing and serving. Enjoy warm or at room temperature!
Nutrition Facts
| Serving size | (1605.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2871.0 |
| Total Fat 120.0g | 0% |
| Saturated Fat 27.0g | 0% |
| Polyunsaturated Fat 6.7g | |
| Cholesterol 293mg | 0% |
| Sodium 10960.7mg | 0% |
| Total Carbohydrate 339.2g | 0% |
| Dietary Fiber 33.9g | 0% |
| Total Sugars 2.8g | |
| Protein 103.1g | 0% |
| Vitamin D 531IU | 0% |
| Calcium 1172.1mg | 0% |
| Iron 30.7mg | 0% |
| Potassium 2857.7mg | 0% |
Source of Calories