Pairs well with Pizza Fritta Ripiena di Insalata di Scarola
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Pizza Fritta Ripiena di Insalata di Scarola
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A delicious fried pizza, finished in the oven and filled with a fresh escarole salad, combining crispy, smoky, and fresh flavors.
00:30:00 total
Serves 4
medium
Main Various
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Ingredients
- Farina 0-00 - 1 kg (high-protein flour, 280w)
- Lievito Fresco (Fresh yeast) - 1-3 g (use between 1-3 grams)
- Water - 700 g (lukewarm)
- Salt - 25 g (fine salt)
- Oil for frying - watch the video to see (enough for deep frying)
- Scarola Riccia (Curly escarole) - 500 g (for the salad filling)
- Pomodorini Datterini (Cherry tomatoes) - 400 g (for the salad filling)
- Olive nere (Black olives) - 200 g (pitted and sliced)
- Pecorino Grattugiato (Grated pecorino cheese) - 100 g (for the salad)
- Capperi (Capers) - 50 g (rinsed if salted)
- Pinoli (Pine nuts) - 30 g (toasted)
- Colatura di Alici (Anchovy sauce) - 10 g (for seasoning)
- Black pepper - watch the video to see (freshly ground)
- Olio Evo (Extra virgin olive oil) - 50 g (for the salad dressing)
- Provola Affumicata (Smoked provola cheese) - 200 g (sliced for filling)
Instructions
- Prepare the dough: In a mixer or bowl, combine flour, fresh yeast, water, and salt. Knead uniformly for about 20 minutes.
- First rest: Let the dough rest on the work surface for 15 to 40 minutes.
- Divide and proof: Divide the dough into 230g portions (panetti) and allow them to rise for 8-12 hours at 18-24°C.
- Fry the dough: Gently stretch each dough ball without overworking it and fry in oil heated to 180°C until golden and cooked through.
- Add provola and bake: Place sliced smoked provola cheese on the fried dough and bake in a home oven at the maximum temperature until the cheese melts, dries, and the pizza is golden.
- Prepare the escarole salad: Mix curly escarole, cherry tomatoes, black olives, grated pecorino, capers, toasted pine nuts, anchovy sauce, black pepper, and extra virgin olive oil to make a fresh salad.
- Assemble and serve: Once the pizza is baked, fill it with the prepared escarole salad and serve immediately.
