Pizza di scarola is a folded or topped greens pie from Naples — winter food, often on Christmas Eve. Escarole wilted with garlic, olives, capers, pine nuts, a few raisins. Traditionally no mozzarella.
Bitter, salty, sweet. It is a pie that does not miss dairy.
Ingredients
Pick one dough — homemade or a store-bought ball.
Homemade dough
- 500 g Tipo 00 flour
- 325 ml water
- 13 g salt
- 1 g instant yeast
Premade dough
- 1 ball store-bought pizza dough (250–280 g), or two discs for stuffing
Fillings
- 1 head escarole, washed and chopped
- 3 garlic cloves
- Black olives, chopped
- Capers
- A handful of raisins
- Pine nuts (optional)
- Chili flakes
- Olive oil
- Salt
Products & ingredients
What this pie actually wants. Flour, tomatoes, cheese, and tools — Amazon links, so this blog can keep going.
Store-Bought Pizza DoughCheck Amazon.comPremade Dough
Check Amazon.com
Check Amazon.com
Check Amazon.com
Calabrian Chili PeppersCheck Amazon.comToppings
Ooni Koda 16 Pizza OvenCheck Amazon.comPizza Oven
Ooni Pizza Oven GlovesCheck Amazon.comHeat Gloves
Check Amazon.com
Ateco Bench ScraperCheck Amazon.comBench Scraper
OXO Good Grips Pizza WheelCheck Amazon.comPizza Cutter
As an Amazon Associate, The Slice Guy earns from qualifying purchases. Prices and stock live on Amazon.
Nutrition
If you buy the kit on this page
- Serving
- 1/4 pizza
- Calories
- 180
- Protein
- 6 g
- Carbohydrates
- 31 g
- Fat
- 3 g
- Sodium
- 460 mg
Pack labels of those brands (or USDA where a brand does not print a panel), times the grams in this recipe. Drain the mozzarella, swap a tin, or skip the oil and they move.
Labels used: Caputo Pizzeria 00, Diamond Crystal kosher salt, Topping, Calabrian chili, Partanna extra-virgin olive oil.
How to make and cook it
Bought dough? Skip “Make the dough.” Let the ball sit out 1 hour, then start at “Cook the pie.”
Make the base
- 01Neapolitan dough: 500 g 00, 325 ml water, 13 g salt, 1 g yeast.
- 02Mix, knead, ball.
- 03Cold ferment 24 hours.
- 04Temper 2 hours.
Or use premade dough
- 01Let a store-bought ball sit out for 1 hour until it is relaxed.
- 02Flour the bench.
- 03Stretch it to size — from here it is the same as homemade.
Add sauce and toppings
- 01Wilt escarole with garlic, olives, capers, raisins.
- 02Squeeze dry.
- 03Flatten dough, fill, or sandwich and seal.
Cook
Oven
- 01Heat to 245°C (475°F).
- 02Bake 15–18 minutes until gold.
- 03This pie was vegan because the kitchen said so.
Gas pizza oven
- 01Medium flame if you bake it open-faced, 8–10 minutes, turning.
- 02A stuffed pie is safer in the kitchen oven.
- 03Gold, not black.
Wood-fired oven
- 01Cooler floor, about 315°C (600°F), 10–12 minutes, or bake it in the kitchen oven.
- 02Greens burn under a live flame.
