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Italian, Naples / Campania cuisineSavoury bread

Pizza di scarola

Pizza di scarola encloses sautéed escarole inside bread dough with anchovy, olives, capers, pine nuts and raisins, then bakes until the top is deeply golden.

Pizza di scarola: wide hero view of the finished traditional dish
45 minutesPrep
50 minutesCook
3 h 35 minTotal
1 28 cm pizza, 8 wedgesYield

About Pizza di scarola

Regione Campania describes pizza di scarola as a traditional Neapolitan Christmas Eve dish made with bread dough as both base and cover.

The escarole is cooked with oil, garlic or onion, chilli and salted anchovy; olives and capers are especially associated with coastal versions.

Italia.it also lists raisins and pine nuts among familiar additions, creating the characteristic bitter-salty-sweet balance.

The filling must be cooled and well drained before assembly or steam and liquid will soften the bottom crust.

Technique

Three things that matter

  • Dry the escarole. Cook until excess water has evaporated before the filling touches dough.
  • Cool before filling. Hot greens accelerate fermentation and make the base gummy.
  • Vent the top. Fork holes let steam escape so the upper crust stays bread-like rather than ballooning.

Ingredients

Recipe card

Pizza di scarola

Yield1
Preparation: 45 mCooking: 50 mTotal time: 3 h 35 m

Bread dough

Escarole filling

Equipment

Large bowl or stand mixer for dough
Large sauté pan for escarole
28 cm round baking tin for pizza
Colander for draining greens
Rolling pin for dough discs
Fork for venting

Method

Make and proof the dough

01Mix the dough.

Combine flour, yeast and water; add salt and olive oil and knead until smooth and elastic.

The dough should stretch without tearing and feel slightly tacky, not wet.

02Bulk proof.

Cover and rise 90 minutes, or until clearly expanded.

The dough should be close to doubled and airy under the surface.

03Divide for base and lid.

Reserve slightly more than half for the bottom, shape both pieces into balls and rest 20–30 minutes.

The relaxed dough should roll without snapping back strongly.

Cook the escarole filling

04Wilt and drain.

Blanch or wilt escarole until collapsed, then drain and squeeze away excess water.

The greens should be moist but not dripping.

05Build the seasoning.

Warm olive oil, soften garlic and melt anchovies into the oil; add chilli, olives, capers, pine nuts and raisins.

Anchovies should dissolve and nuts smell lightly toasted.

06Dry the filling.

Add escarole and sauté 8–10 minutes until flavours combine and no watery liquid remains; cool completely.

A spoon dragged through the pan should not leave a pool of water.

Assemble and bake

07Line the tin.

Heat oven to 200°C. Roll the larger dough piece and line the oiled tin with a small overhang.

Dough should cover the base evenly without tears.

08Fill and seal.

Spread cool escarole evenly, cover with the second dough disc, crimp the edges and prick the top several times.

The seal should be continuous and the lid vented.

09Bake until golden.

Bake 30–35 minutes until deep golden; cool at least 15 minutes before cutting.

The underside should be baked through and the filling should stay inside cleanly.

Practical guidance

Practical guidance

Temperature

Pizza di scarola is excellent warm or at room temperature, which suits its Christmas Eve tradition.

Anchovies

They should melt into the oil rather than remain as large salty pieces.

Moisture

If the escarole is very wet, squeeze it after blanching and sauté until dry.

Troubleshooting

Troubleshooting

  • Bottom is soggy. The filling was too wet or hot when assembled.
  • Top splits open. The edge was not sealed or the lid was not vented.
  • Dough is dense. It was under-proofed; allow clear expansion before shaping.
Nutrition per serving

Nutrition per serving

  • Serving size: 1 of 8 wedges
  • Calories: approximately 390 kcal
  • Carbohydrates: 53 g
  • Protein: 11 g
  • Fat: 15 g
  • Fibre: 6 g
  • Sodium: 820 mg

Approximate; anchovies, olives and capers contribute substantial sodium.

Allergens and food safety

Allergens and food safety

Cool the cooked greens before assembly.

Refrigerate leftovers within 2 hours if not eaten the same day.

Reheat until steaming hot if serving leftovers warm.

FAQ

FAQ

Is pizza di scarola a Christmas dish?

Traditionally it is strongly associated with Neapolitan Christmas Eve, though it is now eaten more widely.

Why are raisins and pine nuts included?

They are common additions that balance the bitter escarole, salty anchovies, olives and capers.

Can it be eaten cold?

Yes. It is traditionally good warm or at room temperature.

Final note

What matters most

  • Result: Golden bread crust surrounding savoury escarole with briny anchovy, olives and capers, plus sweet raisins and toasted pine nuts.
  • Key: Cook the filling dry and cool it completely before sealing it into the dough.
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