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Escarole Pizza

Cari amici,
come state?

Last week I prepared the Escarole Pizza for my family. It is an old neapolitan dish that peopel were used to prepare in winter time and, as always, I used my aunt's recipe and the result was delicious! I am happy to share the photo of my Pizza and the ingredients & method so that you can make your own pizza! Here in Sorrento many restaurants and trattorias prepare it for their guests and I hope that you all will be able to travel to Sorrento very soon! In the meantime please check ous web site to learn more about the special offers we have designed for you!

Arrivederci a presto!


2 heads escarole
1 ¼ lb bread dough
3 ½ oz extra virgin olive oil
3 ½ oz olives
1 oz anchovies, in oil, or 6/7 anchovies in oil
1 ¾ oz capers
2 cloves of garlic
Bread Dough

¾ lb Italian type “0” bread flour or all-purpose flour
5 oz high gluten bread flour
⅜ oz fresh yeast
½ oz salt
1 tablespoon extra virgin olive oil
1 cup water



Pour the yeast into a cup of warm (about 100° F water). Stir and let dissolve for a minute or so.
In the meanwhile, mix together the two flours, forming a well on a cutting board or flat work surface.
Pour the water and dissolved yeast into the center of the well and the remaining warm water. Incorporate the water into the flours. Work the dough adding the oil and the salt and continue until it is smooth and elastic. You can use a machine and work the dough for 10 minutes. After that, let the dough rise for an hour in a dry place, covered with a dishtowel.


Wash the escarole and then boil it in salted water. When cooked drain the escarole, add the cappers (after removing the salt).
Put the the extra virgin olive oil and the garlic in a frying pan. Once the garlic takes color, remove it and then add the escarole in the pan with the rinsed capers, sultanas and the pitted olives. Cook over high heat until the vegetables are completely dry.
Roll out 2/3 of the pasta dough, which is going to be used to line a greased cake pan.
Fill the pan with the escarole and then cover with a slices of dough from the remaining 1/3 of it.
Bake at medium heat (180° C/ 350° F) for 30-40 minutes.

You can serve the Escarole Pizza hot or warm.

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Sorrento Lingue S.r.l.
Registered office: Viale dei Mareschi, 15 - 10051 - Avigliana (TO) Italy
Headquarters: Via Marina Grande, 16 - 80067 - Sorrento (NA) Italy
Paid in capital: € 100.000,00 I.V. REA: TO-908649
P.IVA 07631160012
Phone: +39 081.807.55.99 | +39 081.878.44.70
Fax: +39 081.532.41.40
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