Let the filling cool completely and leave no free liquid in the pan before enclosing it.
Make ahead Cook the filling ahead on the day of assembly, cool it promptly and refrigerate until needed. Bring out only while rolling the dough. Serve the baked pie warm after resting.
Pizza di scarola
Prep 40 min · Cook 1 hr 5 min · Rest 4 hr · Yield 1 covered escarole pie (about 8 portions per batch) · Difficulty Medium
Method
Dissolve the yeast in the lukewarm water. Mix into the flour, then add the dough salt and the dough oil. Knead for about 10 minutes until smooth. Cover in a bowl and leave for about 2 hours, until doubled; use the rise rather than the clock as the guide.Dissolve the yeast in the lukewarm water. Mix into the flour, then add the dough salt and the dough oil. Knead for about 10 minutes until smooth. Cover in a bowl and leave for about 2 hours, until doubled; use the rise rather than the clock as the guide.
Wash the escarole thoroughly, tear the leaves and blanch in a large pot of unsalted boiling water for 5 minutes. Drain, cool enough to handle, squeeze well and chop roughly.Wash the escarole thoroughly, tear the leaves and blanch in a large pot of unsalted boiling water for 5 minutes. Drain, cool enough to handle, squeeze well and chop roughly.
Warm the filling oil in a wide pan. Gently cook the crushed garlic and anchovies for 2 minutes, breaking up the fish. Add escarole, olives, capers and filling salt. Cook for about 18 minutes, stirring, until tender and no liquid pools underneath. Spread in a shallow dish and cool completely, allowing about 30 minutes.Warm the filling oil in a wide pan. Gently cook the crushed garlic and anchovies for 2 minutes, breaking up the fish. Add escarole, olives, capers and filling salt. Cook for about 18 minutes, stirring, until tender and no liquid pools underneath. Spread in a shallow dish and cool completely, allowing about 30 minutes.
Grease the pan with part of the finishing oil. Weigh the dough and use three fifths for the base and two fifths for the lid. Roll both about 3 mm thick. Line the base and sides, spread the cold filling in a layer no deeper than 2 cm, then cover. Press and fold the edges together and prick the lid. Cover loosely and let rise for about 1 hour.Grease the pan with part of the finishing oil. Weigh the dough and use three fifths for the base and two fifths for the lid. Roll both about 3 mm thick. Line the base and sides, spread the cold filling in a layer no deeper than ¾ in, then cover. Press and fold the edges together and prick the lid. Cover loosely and let rise for about 1 hour.
Heat the conventional oven to 180°C. Brush the top with the remaining finishing oil and bake for about 40 minutes, until the lid and underside are golden and the bread at the edge is cooked through. Rest for 30 minutes before cutting.Heat the conventional oven to 350°F. Brush the top with the remaining finishing oil and bake for about 40 minutes, until the lid and underside are golden and the bread at the edge is cooked through. Rest for 30 minutes before cutting.
