This Neapolitan Escarole Pie is Perfect for Christmas Eve

Name: This Neapolitan Escarole Pie is Perfect for Christmas Eve
Cook time: 1/2 hour, plus 1 ½ hours passive
Cuisine: Italian
Ingredients: For the dough 17 ounces (about 3 cups) bread or “0” flour; plus more as needed 2 1/4 teaspoons or 1/4 ounce (1 packet) active dry yeast 1/4 cup extra virgin olive oil; plus more for the pan 1 1/2 teaspoons salt; For the filling 2 heads escarole (or about 2 pounds) ¼ cup extra-virgin olive oil; plus more for topping pizza dough 2 to 3 garlic cloves; minced 5 to 6 anchovy filets in oil 2-3 tablespoons pine nuts 2-3 tablespoons raisins or dried currants ¼ cup of oil-cured black olives 2-3 tablespoons capers Red pepper flakes; to taste

Primo

Francine Segan | Fri, 12/15/2023 - 13:00

pizza di scarola in a Naples shop window

Pizza di scarola in a Naples shop window / Photo: Juraj Kamenicky via Shutterstock

Difficulty Level

Medium

Cooking Time

1/2 hour, plus 1 ½ hours passive

Cost

Low

Filled with the flavors of the area — anchovies from Cetara, black olives of Gaeta, raisins, pine nuts and tender escarole — this first course is a classic favorite in Naples.

The dish, with its wonderful umami ingredients, dates to at least the early 19th century. Italians do not traditionally eat meat on Christmas Eve and this rustic pie brings some heft to the holiday table. You’ll notice that in Italian the pie is called “pizza,” a term often used in