One of the principles of this intriguing kitchen is that in a dish there must be everyone in the right balance, salty, sweet, sour and spicy, so the other night I had friends over for dinner I applied to Escarole pizza!

Traditionally it is a typical Neapolitan cake rustic who is prepared with a filling of Escarole sauteed with a little oil and garlic, olives, capers, pine nuts, raisins, anchovies, all enclosed in a pizza dough.

In the past I was a version with addition of desalted salt cod and blanched, but now the salty sweet taste typical of this cake I added the spicy and sour from the latest Thai style influences.

Try it and tell me if it isn't great!

5oo grams of flour (I do half white and half whole wheat)

1 cube of fresh yeast or 1 sachet of dried Brewer's yeast

1 level teaspoon of table salt

1 tablespoon extra virgin olive oil

200 ml lukewarm water

1 head Escarole nice great

2 cod fillets

20 green or black olives

a handful of pine nuts

a handful of raisins

6 anchovies in oil

1 clove of garlic

chili powder

1 lemon

1 sprig of Rosemary

extra virgin olive oil

Salt

papá

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 PREPARATION

We start from pizzas that you can knead it for lunch for dinner, more will rise and the better!

Melt the yeast in 50 ml of warm water and let rest 10 min.

Put all the other ingredients to the dough in a bowl except the water that you will add, after pouring the dissolved yeast, a little at a time until the dough is soft but not sticky.

Cover the dough with a damp dish towel nice and put it in a warm place, I put the Bowl covered with a cloth on the heater for at least an hour, preferably two good all afternoon!

Put the raisins soaked in a cup of warm water.

Meanwhile, FRY in a pan a clove of garlic in olive oil then add the Escarole coarsely cut and place the lid so that it cooks slowly, no need to add anything, stir occasionally, it will take about twenty minutes to be cooked and dried up all the water.

Meanwhile, prepare the fish, putting the fillets in a pan sprayed with a vinaigrette made of juice of 1 lemon, a tablespoon of olive oil Salt and pepper. Light the fire in a closed lid and simmer five minutes per side (depending on the thickness of the thread).

When the Escarole is cooked, place in a bowl and after having cut with a knife, add by adding chopped olives, pine nuts, raisins wring, salt, pepper, mix well and try to control the balance of flavors (possibly correct by adding what you think is missing), finally add the fish cut into pieces with a little of the cooking liquid which will give the note agra missing!

Back to the pizza, divide it into two parts, one from .666667 and one from .333333, roll out both sides into two disks one serves to line the baking tray and must have high sides to hold the filling, the other must be as big as the Pan and will serve as the top closure.

Line the pan with parchment paper on which you have laid out the larger disk of pizza, prick the bottom, insert the filling and cover with the other disk by pressing the edges to merge the dough between them being careful not to make the edges too thick otherwise they will cook well. Prick the pizza with a corchetta and season with a spoon of extra virgin olive oil, a pinch of coarse salt and chopped rosemary leaves.

Bake for 20/30 min in a preheated oven at 200°, is great cold or warm but also warmed the next day!