Cooks in: 1h
Levels: Easy
Serves: 6
List of Ingredients
- 2 LB. of escarole, cleaned
- 1 LB. of ready made bread dough
- 2 OZ. of black olives, pitted
- 3 of anchovy fillets
- 1 tbsp. capers, desalted
- 1 tbsp. pine nuts
- 1 tbsp. raisins
- extra-virgin olive oil
- salt
Method
1
Preheat the oven to at 400°F.
2
Oil an 8" round baking and roll out the bread dough into it, tapping to extend it with your fingers.
3
Soak 1 Tbsp. raisins in water. Once softened, squeeze them out. Chop the escarole and blanch it. To blanch the escarole, bring water to a boil and season with salt. Add the escarole and cook for 3 minutes. Drain and rinse with cold water. Blanching the escarole will retain its color. Heat a bit of olive oil In a sauté pan and sauté the escarole with with the anchovy fillets and olives, for 5-6 minutes.
4
Top the dough with the escarole mixture, covering the entire surface. Add the pine nuts, capers, and raisins. Bake for 15-17 minutes.