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Best Easy Pizza di Scarola alla Vigilia Recipe

Name: Best Easy Pizza di Scarola alla Vigilia Recipe
Total time: 60 min
Yield: 170 g
Ingredients: escarole 2 lbs; pizza dough 1 lb; pitted black olives 0.5 cup; pine nuts 0.25 cup; raisins 0.25 cup; capers 2 tbsp; extra-virgin olive oil 3 tbsp; garlic cloves 2 pieces; salt 0.5 tsp; black pepper 0.25 tsp

Stuffed escarole pie with olives, capers, and pine nuts is a Neapolitan Christmas Eve tradition. This vegetarian mediterranean savory pie is a meaningful family holiday dish.

Cook 60 min Difficulty NORMAL 330 kcal

#vegetarian #mediterranean

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Ingredients

Main ingredients

escarole 2 lbs
pizza dough 1 lb
pitted black olives 0.5 cup
pine nuts 0.25 cup
raisins 0.25 cup
capers 2 tbsp

Seasonings/Sauce

extra-virgin olive oil 3 tbsp
garlic cloves 2 pieces
salt 0.5 tsp
black pepper 0.25 tsp

Nutrition summary

Carbohydrates 45 g 55%

Protein 8 g 10%

Fat 12 g 35%

Serving size 170g

Cooking steps

1

Preheat the oven to 375°F, ensuring even heat distribution for pie baking.
2

Wash the escarole thoroughly, then blanch in boiling water for 2 minutes; drain well and squeeze to remove excess moisture.
3

In a large skillet, heat 2 tbsp olive oil over medium heat. Add sliced garlic and sauté until fragrant, about 1 minute.
4

Add the escarole, olives, capers, raisins, and pine nuts; season with salt and pepper. Stir and cook over medium heat for 5 minutes until escarole is wilted and flavors combine.
5

Roll out half the pizza dough to line a 9-inch pie pan, making sure the dough covers the bottom and sides. Spread the escarole filling evenly, then cover with the remaining dough, sealing the edges.
6

Brush the top crust with the remaining 1 tbsp olive oil and bake on the center rack for 35–40 minutes, until golden brown.
7

Cool for 15 minutes before slicing, allowing the filling to set for clean slices.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The key ingredient is escarole, which gives the pizza its characteristic flavor and texture. Combined with olives, capers, and pine nuts, escarole forms the heart of this savory pie and defines its Neapolitan tradition.

Q. Which seasoning makes the biggest difference in flavor?

Extra-virgin olive oil and garlic are crucial seasonings, infusing the filling with Mediterranean aroma and enriching the overall taste. The balance between salty olives, tart capers, and sweet raisins is harmonized with these olive oil and garlic notes.

Q. How should the escarole be cooked to prevent a soggy pie?

Blanching the escarole and ensuring thorough draining removes excess moisture. Squeezing the leaves dry and cooking the filling over medium heat before assembling the pie ensures the crust stays crisp and prevents sogginess.

Q. What is the calorie count and carb-to-protein ratio per serving?

Each serving provides approximately 330 kcal, with carbohydrates at 45g (55%), protein at 8g (10%), and fat at 12g (35%). This recipe offers a moderate carb profile and is suitable for vegetarian Mediterranean diets.

Q. Which step is most important for achieving a perfect golden crust?

Baking the pie at 375°F on the center rack and brushing the top with olive oil creates an evenly browned, crisp crust. Allowing the pie to cool before slicing also helps set the crust and filling for great texture.

Best Easy Pizza di Scarola alla Vigilia Recipe

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