Pizza di Scarola

Pizza di Scarola is a traditional Neapolitan stuffed pizza originating from the Campania region of Italy, particularly associated with the city of Naples and its surrounding provinces. The dish is defined by its filling of scarola (escarole), a slightly bitter leafy green, which is typically sautéed with garlic, anchovies, olives, capers, and pine nuts before being enclosed in a thin, crispy pizza dough. The result is a savory, umami-rich pie that balances the bitterness of the greens with the saltiness of the anchovies and the briny pop of capers and olives.

A great version of Pizza di Scarola is distinguished by its perfectly crisp yet pliable crust, achieved through a high-hydration dough that is baked in a wood-fired oven. The filling must be well-drained to avoid a soggy base, and the escarole should retain a slight bite rather than being cooked to a mush. The anchovies should melt into the greens, providing depth without overwhelming the dish. Regional variations exist, with some versions adding raisins or a touch of chili for sweetness or heat, while others incorporate mozzarella for a richer, more decadent pie.

One notable venue for this dish is **Castaldo Pizza e Pane** in Afragola, Italy, which was highlighted by the creator *Jana Food Porn* for its exemplary execution. The pizzeria is known for its traditional approach, using high-quality local ingredients to craft a Pizza di Scarola that honors its Neapolitan roots.