Pizza Escarole (Pizza di Scarola)

This is a traditional Neapolitan stuffed pizza - two layers of dough enclosing a filling of braised escarole, anchovies, olives, and pine nuts. It's nothing like a standard pizza; more like a savoury pie that you slice and serve at room temperature. The Italians make this for Christmas Eve, but it's brilliant any time you want something substantial from your pizza oven. It bakes at a much lower temperature than regular pizza, so it's perfect for using retained heat after a pizza session.

Ingredients

• 500g pizza dough, divided into two equal pieces
• 1 large head of escarole (curly endive), washed and roughly torn
• 6-8 anchovy fillets
• 1 shallot, finely sliced
• 50g black olives (Gaeta or Kalamata), pitted
• 30g pine nuts
• 2 tablespoons capers, rinsed
• Extra virgin olive oil
• Salt and black pepper

Method

1. Heat a generous splash of olive oil in a large frying pan over low heat. Add the shallot and anchovies, stirring until the anchovies dissolve into the oil - about 2-3 minutes.
2. Add the torn escarole in batches (it wilts down dramatically). Season with salt and pepper. Cook gently for about 15 minutes until soft and any liquid has evaporated.
3. Stir in the capers and olives. Turn the heat up and cook for another 10 minutes to drive off any remaining moisture. The filling must be dry or your base will go soggy. Leave to cool completely.
4. Let your pizza oven cool to around 200°C - this is a slow-bake, not a blast.
5. Roll out the first piece of dough and press it into an oiled round baking tin or cast-iron pan. Prick the base with a fork.
6. Spread the cooled filling evenly over the base. Scatter the pine nuts on top, and lay a few extra anchovy fillets across if you like.
7. Roll out the second piece of dough and lay it over the filling. Press the edges together firmly to seal, trimming any excess. Prick the top with a fork to let steam escape.
8. Bake for 35-40 minutes until golden on top and crisp underneath. Turn the tin once halfway through for even cooking.
9. Let it cool for at least 10 minutes before cutting into wedges. This is actually better at room temperature than piping hot.