Of which 2.6 g sugars and 1.8 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Closed shape for sharing · Campanian filling · Two B01 dough balls and a moderate bake
Allergens gluten, fish, tree nuts, pine nuts
Pizza di scarola
Escarole, olives, capers and pine nuts in a stuffed, Neapolitan-style pizza
A stuffed Campanian specialty made with two thin disks of B01 dough and a filling of escarole, olives, capers, anchovy, pine nuts and raisins. Unlike the individual calzone, it bakes like a round filled pizza and is served in four portions. The filling is cooked, cooled and well drained before it touches the dough.
Ingredients
- 333 g (11½ oz) pizza flour, from base B01 — ingredients 1–4 = two 275 g / 9½ oz B01 dough balls, already risen
- 207 g (7½ oz) water, from base B01
- 9.3 g salt, from base B01
- 0.7 g dry baker's yeast, from base B01
- 10 g flour, for shaping
- 450 g (16 oz) raw escarole
- 60 g (2 oz) pitted black olives
- 20 g (¾ oz) capers
- 15 g (½ oz) anchovies in olive oil, drained
- 25 g (1 oz) pine nuts
- 25 g (1 oz) raisins
- 5 g garlic
- 25 g (1 oz) extra-virgin olive oil
- 0.3 g black pepper
Method
- Heat the oven to 220–230 °C (425–450 °F) with a rack in the lower part. Grease the pan with 5 g of the olive oil; this pizza doesn't use an exposed stone or the maximum heat of open pizzas.
- Soak the raisins for 10 minutes, drain and squeeze them. Rinse the capers. Toast the pine nuts for 2 minutes in a dry skillet and set aside.
The full method (9 steps), Rico's tip, the common mistakes and fixes, the variations and storage are in the ebook “Pizzas”. The English edition is coming soon.
