Fried Pizza with Neapolitan Style Escarole
Pizza
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Cook Time
1 h
Servings
4
Difficulty
Easy
Prep Time
45 Min
Description
Fried pizza with escarole is a classic Neapolitan street food, revisited to be easily prepared with the Thermomix®. Escarole, sautéed with garlic, black olives and capers, becomes a tasty and irresistible filling. The dough, simple and quick to make, is fried until golden brown, creating a pizza that is crispy on the outside and soft on the inside. Perfect as a delicious appetizer or as a single dish for an informal dinner. An explosion of Mediterranean flavors in every bite! I often prepare it for evenings with friends, and it is always a great success. Try it, it's really delicious!
Ingredients (12 ingredients)
-
250 g 00 Flour
-
125 ml Warm water
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15 ml Extra virgin olive oil
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1 packet Yeast for savory pies
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1 tsp Fine salt
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500 g Escarole
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50 g Black olives
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30 ml Extra virgin olive oil
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1 clove Garlic
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20 g Capers in salt
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Peanut oil
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1 pinch Chili pepper
Preparation (8 steps)
Cleaned and chopped escarole
Clean and wash 500g of escarole thoroughly. Roughly chop the leaves and set aside.
Sautéed garlic and sautéed escarole
Insert 30ml of extra virgin olive oil and 1 clove of garlic into the bowl. Sauté for 3 Min./120°C/speed 1. Add the chopped escarole, a pinch of chili pepper and cook for 15 Min./100°C/speed 1, reverse blade. Make sure the escarole is very dry.
Olives and capers added
Add 50g of pitted black olives and 20g of desalted capers to the escarole in the bowl. Mix for 2 Min./90°C/speed 1, reverse blade. Transfer the filling to a bowl and let it cool.
Pizza dough
Put 250g of 00 flour, 1 sachet of yeast for savory pies, 1 teaspoon of fine salt, 15ml of extra virgin olive oil and 125ml of warm water into the bowl. Knead for 3 Min./kneading speed.
Divided and rolled out dough
Divide the dough into 8 pieces of about 60g each. Roll out each piece with a rolling pin to form a round disc.
Stuffed pizza
Place a little escarole filling in the center of each disc. Close it in a half-moon shape and seal the edges very well with the tines of a fork.
Frying the pizza
In a high-sided saucepan, heat plenty of peanut oil. As soon as the oil is hot, fry one pizza at a time, turning it often until golden brown. Be careful not to pierce the dough.
Drained and served pizza
Drain the fried pizza on paper towels for fried foods. Serve hot.
Finished cooking? Great! 🎉
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Created by
Francesca Giordano
4
Rezepte
0
Kochbücher
Allergens
- Cereals containing gluten
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