Pizza di Scarola (Neapolitan Escarole Pie)
A covered Neapolitan pie of wilted escarole, olives, capers and raisins in a golden pizza dough crust.
Made with Pizza dough. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 20
- LevelMedium
- Costabout £0.55 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Wash the escarole well and chop it roughly. Cook it in a large pan of boiling water for 3 minutes, then drain and squeeze out as much water as you can with your hands.
3 min - 2
Heat 3 tbsp olive oil in a large frying pan and cook the garlic and chilli for 1 minute. Add the escarole, olives, capers, raisins and salt and cook for 5 minutes until the liquid has gone. Cool completely.
5 min - 3
Heat the oven to 200°C (180°C fan). Oil a 26 cm round tin. Cut your ready made pizza dough (see the base recipe) into one-third and two-thirds, and roll the larger piece to fit the tin with an overhang.
- 4
Line the tin with the large piece, spoon in the cooled filling and level it.
- 5
Roll the smaller piece to fit the top. Lay it over the filling, fold the overhang over the lid and pinch to seal. Prick the top with a fork and brush with the last olive oil.
- 6
Bake for 35 to 40 minutes until deep golden. Cool for 15 minutes in the tin, then serve warm or at room temperature.
40 min
Tips
- Cool the filling fully before it goes in the tin. Hot greens steam and soften the base crust.
- Traditional recipes also add pine nuts. They are left out here, so the pie stays nut free.
- Squeeze the cooked leaves hard. Water is the main cause of a soggy base.
Storing and freezing
Cool within 1 to 2 hours, then keep covered in the fridge for up to 3 days. Reheat slices in a 180C oven for 12 minutes until steaming hot all the way through. Freeze whole or in slices for up to 2 months.
Questions
What is pizza di scarola?
It is a double crusted Neapolitan pie filled with escarole, olives, capers and often pine nuts and raisins. It is traditionally eaten around Christmas, but it works all year.
Can I use spinach or chard?
Yes. Use 800 g chard or 1 kg spinach. Spinach needs only a minute of boiling, and still needs squeezing dry.
Is it vegan?
Yes. The dough, olives, capers, raisins and olive oil contain nothing from animals, so it is vegan, dairy free and egg free. It contains wheat, so it is not gluten free.
More made with pizza dough
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.