Escarole Pie - Pizza di Scarola

Name: Escarole Pie - Pizza di Scarola
Prep time: 1 h
Cook time: 30 min
Yield: 8
Ingredients: 1/4 tsp. yeast; 1 1/2 cup room temperature water; 2 Tbs. Extra Virgin olive oil; 2 tsp. kosher salt; 3 1/2 cup Double Zero or all purpose white flour; 1/2 cup organic whole wheat flour; Some Double Zero or all purpose flour to knead and roll out the dough; 4 heads of flat leaf escarole, about 4 pounds in total; 2 medium sized onion, chopped; 1/4 cup of dried currants, plumped in hot water for 15 minutes; 1/2 cup lightly toasted pignoli or pine nuts; 1/2 cup black olives roughly chopped; 1/4 cup of capers, rinsed & drained then roughly chopped; 4 cloves of garlic, minced; Salt; Freshly ground black pepper; Extra Virgin olive oil for oiling the pan and brushing over the finished pie

Escarole Pie - Pizza di Scarola was pinched from <a href="http://labellasorella.com/2017/01/escarole-pie/" target="_blank" rel="noopener">labellasorella.com.</a>

"A rustic double crusted savory vegetable pie typical of cucina povera...."

INGREDIENTS

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1/4 tsp. yeast

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1 1/2 cup room temperature water

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2 Tbs. Extra Virgin olive oil

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2 tsp. kosher salt

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3 1/2 cup Double Zero or all purpose white flour

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1/2 cup organic whole wheat flour

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Some Double Zero or all purpose flour to knead and roll out the dough

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4 heads of flat leaf escarole, about 4 pounds in total

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2 medium sized onion, chopped

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1/4 cup of dried currants, plumped in hot water for 15 minutes

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1/2 cup lightly toasted pignoli or pine nuts

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1/2 cup black olives roughly chopped

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1/4 cup of capers, rinsed & drained then roughly chopped

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4 cloves of garlic, minced

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Salt

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Freshly ground black pepper

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Extra Virgin olive oil for oiling the pan and brushing over the finished pie

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