Escarole (Endive) Pie Cooking Recipe – Pitta Di Scarola Recipe

Escarole (Endive) Pie Cooking Recipe - Pitta Di Scarola Recipe

Escarole (Endive) Pie Cooking Recipe – Pitta Di Scarola Recipe

In Calabria, pizza is called pitta. In contrast to Neapolitan pizza, the pastry encloses the filling in many recipes, such as this one.

Serves 8

Preparation time: 15 minutes
Cooking time: 30 minutes


  • 1 quantity pizza dough
  • 1 lb. 12 oz. (800 g) escarole (endive)
  • 1 tablespoon raisins
  • 1 tablespoon capers in salt
  • 2 cloves garlic
  • 1 Thai/bird (bird’s eye) chili
  • 5 oz. (150 g) provolone cheese
  • 1 ½ tablespoon olive oil
  • 1 oz. (30 g) anchovy fillets in oil
  • ¼ cup (2 oz./50 g) black olives, pits removed
  • 1 tablespoon oregano
  • Salt


  • 1 deep tart mold 11 in. (26 cm) in diameter

Escarole (Endive) Pie Cooking Recipe - Pitta Di Scarola Recipe 1

Cooking Method

  • Prepare the pizza dough, and let it rise for 4 to 8 hours.
  • Meanwhile, soak the raisins in water then drain them.
  • If necessary, rinse the capers to remove excess salt.
  • Peel and crush the garlic.
  • Crush the chili. Grate the provolone.
  • Clean the escarole (endive), then blanch it for 7 minutes in boiling water.
  • Drain thoroughly and chop coarsely.
  • Return the escarole to a saucepan and soften with 1 tablespoon of the olive oil, the garlic, and the chili.
  • Season with salt.
  • Add the anchovies, olives, capers, raisins, oregano, and provolone.
  • Preheat the oven to 400°F (200°C).
  • Once the pizza dough has risen, divide it into two.
  • Spread it into two rounds of the same diameter (approximately 16 in./40 cm).
  • Lightly oil a deep tart mold with the remaining olive oil.
  • Line the bottom and sides with one of the two rounds.
  • Pour the escarole mixture into the tart mold, and cover with the second disc.
  • Trim off the excess pastry then seal the edges by pressing them together with your fingers.
  • Prick the surface of the pie in several places with a fork.
  • Bake the pie for 30 minutes.
  • Let cool a little before serving.

Suggested food/wine match

  • Librandi, Labella Bianco—Calabria IGT