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PIZZA WITH SCAROLA, OLIVES & CAPERS

  • Prep Time
    15 mins
  • Cook Time
    20 mins
  • Serving
    2
  • View
    505

This Neapolitan Pizza is more like a pie using pizza pastry.  The recipe here is for the filling.  Those who are not Celiac or Gluten Sensitive can use normal wheat pizza dough.  The gluten free pizza dough recipe is on a separate post.

Ingredients

    Directions

    This is enough filling to make a square 20 x 20 cm pizza pie.

    Step 1

    Wash and chop the leaves of the scarola roughly and place in a pot of salted water. Bring to a boil cook for a few minutes till wilted. Drain and set aside.

    Step 2

    Sauté the onion with the garlic in a little oil until translucent. Throw in the sultanas and add a dash of wine and cook until it evaporates. Add the anchovies, mashing them with the spoon and combine with the onion mix. Season with salt (do not add too much because of the anchovies) and pepper and add the chilli if using.

    Step 3

    Add olives, capers and pine nuts, followed by the scarola. Combine everything well.

    Step 4

    Preheat oven to 220C.

    Step 5

    Whilst the filling is cooking, you can prepare the pizza by dividing it into two. If you are using wheat pizza, you can easily roll it into a square, but if you are using freshly made gluten free pizza dough, a trick is to oil your fingers and stretch the pieces into a square on baking paper, making it as thin as you can. Lift up the paper with the pizza sheet and place in the tin. It should be slightly bigger than the tin so the bottom one will overlap the top piece.

    Step 6

    Pour the filling onto the pizza and put the sliced provola on top. Now, take the second sheet of pizza (which is still on the baking paper) and place it over the pie. The sheet will be easy to peel off.

    Step 7

    Fold over the overlapping bottom pizza sheet onto the top piece, pressing it down so they seal together. Brush with beaten egg and sprinkle the top with sesame seeds if wished.

    Step 8

    Bake till golden brown.

    Jacqui

    Hi, I'm Jacqui, creator of The Blender and Senza G. I was diagnosed with Celiac disease in 2012 and since then, gluten free cooking has become a passion of mine. I just love food, experimenting and creating new gluten free recipes or re-inventing old favorite ones so I can still enjoy what I used to love before. Being Celiac makes cooking more challenging but with loads of patience, intensive research and a burning desire to learn more and more, living the Gluten Free lifestyle has become much much easier. My mission has been that gluten free food should taste good. Gluten Free does not mean taste free and I will keep on working to discover new ways of making it even better! ❤️

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