Pizza with escarole
For the dough:
150 g whole spelt flour
250 all purpose flour
1 teaspoon agave syrup
3 g yeast
40 ml extra virgin olive oil
180 ml lukewarm water
Dissolve the yeast and agave syrup in 180 ml of lukewarm water. Add it to the flours, also with 40 ml olive oil, a pinch of salt and pepper. Stir the ingredients using your hands until you obtain a soft elastic dough ball. Put it in a bowl, covered with a cloth and let it rest for 3-4 hours in a lukewarm spot
For the filling:
2 bunches of escarole (if you live in Brussels, I found it at the Chatelain market)
2 tablespoons of black olives, pitted
1 tablespoon raisin, soaked in water
1 tablespoons salted capers, unsalted
1 tablespoon pine nuts
A pinch of assafetida
Extra virgin olive oil
Clean the escarole and slice it roughly. In a pan with a tablespoon olive oil heat the escarole, a bit at a time, sauté it for a couple of minutes and then put it in a colander. Once it’s lukewarm, squeeze it with your hands to remove the remaining water.
Put the pan back on fire with a tablespoon olive oil, add the assafetida, the capers, the raisins, olives and pine nuts. Sauté for a minute and then add the escarole and sauté for another couple of minutes stirring well. Let it cool down and in the meantime take the dough and divide it in two parts, one a bit bigger than the other. Roll the biggest one out and place it in a greased 28 cm diameter baking tray, covering also the edges. Spread the filling on the entire surface. Roll out the other dough and cover the filling, closing the edges well with your fingers. Brush the surface with some olive oil and using a fork, make some holes in the dough to allow the air to come out. Bake at 180° for around 40 minutes or until the pizza will be golden.
Let it cool down a bit and serve lukewarm.