Escarole Pizza

Preparation:

Preparation: Soften the raisins in warm water for fifteen minutes. Clean the escarole, wash it. Wash and bone the anchovies. Pit the olives. Wash the capers. Boil the escarole for a few minutes in salted water, drain and squeeze it. Heat a tablespoon of oil in a pan, add the olives, capers and anchovies and brown them. When the anchovies are pulped, add the escarole, mix, cook over low heat for ten minutes. Grease a plate or pan with low edges of 25 cm in diameter, arrange the dough and mash it with your hands. Brush the surface of the pastry with a little oil. Drain and dry the raisins. Heat the oven to 200 degrees (thermostat 6). Cover the surface of the pizza with the escarole, sprinkle with the pine nuts and raisins, drizzle with a little oil and let it rest in a warm place for fifteen minutes. After this time put the pizza in the oven and let it cook for fifteen or twenty minutes. Serve immediately. In Campania this pizza was one of the traditional dishes of the day on Christmas Eve.