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Ingredients
- 5 c. Flour
- 1 c. Hot water
- 1 tsp Salt
- 1 pkt Dry yeast
- 1/4 c. Oil
- 2 bn escarole, cooked
- 4 Tbsp. Extra virgin olive oil
- 3 x Garlic cloves, chopped Salt/pepper
- 1 Tbsp. Capers
- 2 Tbsp. Pine nuts
- 4 Tbsp. Raisins
- 4 x Anchovy fillets
- 2 Tbsp. Black olives, minced
Directions
- Sift flour into large bowl. Mix yeast in hot water till dissolved. make a well in flour, add in yeast and salt. Mix and knead for 10 min. Pour oil over dough and continue to knead till no longer sticky. Cover dough, let rise till double in bulk.
- Saute/fry garlic in extra virgin olive oil lightly. Add in minced escarole, salt, pepper, pine nuts, raisins, anchovies, black olives, and capers. Saute/fry 5 min till well blended.
- Dive dough in half. Shape each piece in a circle 1/4" thick. Place one circle on an oiled baking sheet. Spread escarole filling to 1" of edge.
- Place second circle over top. Crimp edges to seal. Bake 25 min at 400 degrees.
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