Leavened dough for pizza Escarole (endive) Pitted Leccino Seasoned Olives Anchovy fillets in oil Garlic clove Salt to taste Pepper to taste Extra virgin olive oil to taste
250 g 300 g 100 g 6 1 enough enough enough
Leccino olives have a spicy and slightly aromatic flavour and are most frequently used as snacks or in appetisers of cheese and cured meats. They are used to flavour dishes of both meat and fish. Another use is in the dish, with potatoes, peppers, aubergine and tomatoes.
Clean and wash the Escarole (endive), put it in a pan with boiling water and boil for 5 minutes. Then cool in water and ice. Once cool, drain and wring so that all the excess water is removed. In a large frying pan, pour in the oil with the garlic and let it sauté slowly.
Remove the garlic, add the anchovy fillets and let them dissolve in the hot oil, after add the Pitted Leccino d'Abbruzzo olives last of all the escarole, season with salt and pepper. Continue cooking stirring occasionally for ten minutes. Allow to cool and prepare the tray for cooking the pizza, oiling the surface.
Divide the dough into two equal parts. Use one part for the base, lining the bottom and the sides of the tray accurately. Add the sautéed escarole and close with the rest of the dough. Brush the surface with a little oil and let it rise again for about an hour in a warm, dry place. Finally, bake at 220° for 30 minutes. Remove it from the oven and leave it to cool before serving.
Cut the shallot, put it in a frying pan and let it sauté over low heat add the courgette cut into small cubes......