Escarole Pizza

Method

1. Make the dough: mix 1 kg all-purpose flour with about 550 g water, 12 g fresh yeast, and a pinch of salt. Knead until smooth, let rise until doubled in volume.
2. Meanwhile, prepare the escarole: take the outer leaves, wash them thoroughly, blanch them in boiling water, then squeeze out excess water.
3. In a pan, heat a drizzle of olive oil and add the anchovy fillets; let them dissolve in the oil over low heat.
4. Add the black olives, capers, and pine nuts; toast them for a minute.
5. Add the escarole and a pinch of salt (be careful with salt because anchovies are salty). Stew slowly until tender and dry.
6. Let the filling cool completely. (Optional: raisins can be added with the olives, but the chef omits them.)
7. Preheat oven to 170°C.
8. Roll out the risen dough on a lightly floured surface into a large thin circle or rectangle (depending on pan shape).
9. Transfer the dough to a lightly oiled baking pan, letting the edges hang over.
10. Spread the cooled filling evenly over the dough, leaving a border around the edge.
11. Brush the border with beaten egg.
12. Fold the overhanging dough over the filling to enclose it; pinch the edges to seal.
13. Trim any excess dough with a knife.
14. Prick the top surface with a fork.
15. Brush the top with beaten egg.
16. Bake at 170°C for about 20 minutes, until golden brown.
17. Let it rest before serving; it can be eaten hot or cold, and keeps for up to a week.