INGREDIENTS:
Per 4 servings
2 heads escarole
1 ¼ lb bread dough
3 ½ oz extra virgin olive oil
3 ½ oz olives
1 oz anchovies, in oil, or 6/7 anchovies in oil
1 ¾ oz capers
salt
2 cloves of garlic
PREPARATION:
Wash the escarole and after that bubble it in salted water. At the point when cooked deplete completely.
Flush the tricks to expel the abundance salt.
Pour some additional virgin olive oil in a skillet and sauté the anchovies and the garlic. Expel the garlic before it takes excessively shading, at that point put the escarole in the skillet with the washed escapades, and the hollowed olives.
Cook over high warmth until the point that the vegetables are totally dry. Check for salt.
Take off 2/3 of the cake mixture, which will be utilized to line a lubed cake dish.
Fill the dish with the escarole and afterward cover with a circle of batter from the rest of the 1/3 of it.
Prepare at medium warmth (180° C/350° F) for 30-40 minutes.
You can serve the Escarole Pizza hot or warm.
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