Pizza Escarole (Escarole Pie - Italian)
"Another one of my Grandmother's Traditional Italian Recipes. This is a little time consuming in the prep. phase, but it's more than worth it in the end. There is nothing like this when you taste it. This is by far one of my favorites, and my brother's favorite, and my husband's favorite, and so on, & so on... :-) We always have it on Easter and Christmas.
You can make your own pizza dough for this recipe or buy the dough already made... I sometimes buy it from our local pizzeria when I'm pressed for time.
This can be served hot, warm or cold."
photo by BlondieItaliana
- Ready In:
- 1hr 45mins
- Ingredients:
- 10
- Serves:
-
12-20
ingredients
- 4 lbs pizza dough
- 8 heads escarole
- 6 garlic cloves, sliced
- 1⁄4 cup extra virgin olive oil
- 14 ounces sliced olives (DRAINED)
- 1 (2 ounce) can anchovies
- 1⁄4 cup butter, melted
- salt
- 1 -2 teaspoon sugar (optional)
- red pepper flakes (optional)
directions
- Cut bottom off escarole. Then cut in half. Clean escarole in sink of water as many times until water is clean and no dirt. Boil in pot of salted water until tender - approximately 20 minutes. If bitter add 1-2 teaspoons sugar. Drain very well. Squeeze out all excess water with hands or in paper towel or dish towel.
- Next sauté escarole in frying pan with garlic and olive oil. Cold garlic 1st in cold oil or else escarole becomes crisp. Add red pepper flakes if you like it hot.
- Add drained, sliced olives and salt as desired. Keep in mind anchovies will be salty. When done, drain excess oil out of escarole via colander.
- Place dough in oiled then buttered pan (I use brush). Make sure dough comes up sides of pan. Put escarole mixture inside dough. Add anchovies on top in layered pieces. Stir lightly through. Put on top layer of dough for crust. Pinch seems together tightly of top and bottom dough layers. Brush with oil on top and melted butter. Make fork holes for ventilation.
- Bake 400ºF for 15 minutes. Then reduce to 350ºF for 30 minutes or until golden brown.
- Brush melted butter on top crust when removed from oven.
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Reviews
-
This is it!!! My grandmother from Italy made this at Easter. It's so good at room temp or even chilled. We cut up and distribute the anchovies throughout. Thanks so much for the memories-will teach my kids how to make when they are older. -
Great recipe old family !Favorite we put raisins in ours! The best thank you! For bringing back the old memories of my child and now!!!!!!!!!!!! -
INCREDIBLE!!!!!! This was out of this world. Made it in springform pan. All raved over it. I bought the pizza dough in grocery store. Absolutely fantastic!!! TY for posting!!!!!! See pic. -
Omg, thank you so much for posting this recipe!!!!!!!!!!! I cannot tell you how long I have searched for this. It reminded me of my childhood and this is the exact recipe my grandmother and great grandmother used to make for all of us. I have made this about 4x now since you posted and just had to comment. Tyvm for bringing back my childhood memories and reminding me of my italian roots on my mother s side.
RECIPE SUBMITTED BY
<p>Born & raised in Northern NJ and now live in the NJ suburbs of New York City. <br /><br />I grew up on all the traditional Italian meals from my Grandmother's kitchen. Holiday's were parades of food of all kinds, from main dishes to desserts, but mostly I remember Gram's traditional Italian dishes around the Holiday's surrounded by all of our family. <br /><br />I love to cook everything now. I find it great to experiment & try new recipes. Most of all, I love to entertain & host dinners with family, friends & have Holidays at home with my terrific husband & our four legged furry goofball bulldog! <br /><br />===================================== <br /><br />Spring 2008: I was picked for the Pick-A-Chef Spring 2008 Contest by a wonderful chef: Chef #166642 who made my Recipe #293174 and my Recipe #285517 and lastly, my Recipe #287338 <br /><br />The link to the cookbook from that contest is: http://www.recipezaar.com/cookbook.php?bookid=199542 <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /> <br /><br />===================================== <br /><br />July 2008: I was just Z-mailed that I was picked for My 3 Chefs 2008 Cooking Contest by: Chef #829183 who made my: Recipe #307814 <br /><br />She Z-mailed me the link to the cookbook from that contest: http://www.recipezaar.com/cookbook.php?bookid=213150 <br /><br /><img src=http://i16.photobucket.com/albums/b2/kiwidutch/My-3-Chefs%20banners/my3chefs2008Small.jpg border=0 alt=Photobucket /> <br /><br /><img src=http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/potluckpbanner.jpg border=0 alt=Photobucket /> <br /><br /><br />=====================================</p>
