List of Ingredients
- 2 1/3 C. of mozzarella
- 5 TSP. of raisins
- 3/4 C. of pine nuts
- 2 bunches escarole
- Anchovy fillets in oil
- Garlic
- Salt
- extravirgin olive oil
- 2 C. of highgluten flour
- 1 3/4 C. of whole spelt flour
- 2 TSP. of salt
- 1/6 OZ. of fresh brewer’s yeast
Method
Begin by making the pizza dough. Dissolve the brewer’s yeast in 1 1/2 cups of room-temperature water and add half the flour; mix quickly, cover with a damp cloth and let it rest for 30 minutes. Then add the rest of the flour and knead the dough vigorously for at least 10 minutes, then add the salt and mix again. Shape the dough into a ball and place it in a bowl covered with plastic wrap and let it rest, refrigerated, for 24 hours. Remove the dough from the refrigerator and let it rest at room temperature for 2 hours. Stretch it into 2 rectangles; use one to line a baking dish, letting it hang over the edges.
Soften the raisins in water for at least 10 minutes. Toast the pine nuts in the oven at 350°F for 2 minutes or in a hot pan on the stove with no fat.
Clean the escarole and brown it in a pan with a tablespoon of oil, a garlic clove and 3-4 anchovy fillets for 2 minutes over high heat. Remove the garlic and adjust the salt, if needed. Stuff the pizza with the escarole, the fior di latte broken into small pieces, the pine nuts and the softened, drained raisins.
Cover with the second dough rectangle, press the edges together firmly, pierce the top with the tines of a fork and bake at 480°F on the bottom shelf of the oven for 5 minutes, then move the pizza to the middle shelf and finish baking for another 8-9 minutes. Remove it from the oven and drizzle a little oil over the top just before serving.
Recipe by Matteo Aloe