Pizza di Scarole

Method

1. In a jug, add milk, yeast, eggs, and sugar and mix for a few minutes.
2. Add the flour and knead.
3. Add salt and finally stream in the oil.
4. Transfer the dough to a container and let it rise.
5. Meanwhile, clean the escarole, blanch it, then sauté in a pan with garlic, oil, chili, olives, and capers.
6. Divide the dough into two pieces, one slightly smaller. Roll out the smaller piece to fit the mold.
7. Grease the mold with oil and line with the rolled dough.
8. Fill with the escarole mixture and trim the edges.
9. Cover with the second rolled disc and seal the edges.
10. Make small holes on top.
11. Let rise for about 1 to 1.5 hours.
12. Brush with beaten egg.
13. Bake at 180°C for about 20 minutes.