Escarole and black olive tiella
Ingredients for 4 people:
300 g of “0” type flour for pizzas
160 ml of water
4 g of yeast
6 g of salt
A head of escarole endive
100 g of black olives
A clove of garlic
Extra virgin olive oil
First of all, prepare the dough for the pizza: dissolve the yeast in the water. Add part of the flour and begin to knead. When the dough begins to take shape, add the salt and – gradually – the rest of the flour.
Continue to knead until you have a smooth, homogenous dough. Make it into a ball and leave it to rise in a sealed container, very lightly greased with olive oil.
Wash the escarole and cut it into small pieces. Sauté a clove of garlic in oil, add the escarole and the olives (pitted and cut into pieces), and cook gently until the vegetable has softened.
If necessary, add very little water. Make sure it has evaporated completely before you finish cooking the escarole, otherwise it will have a negative effect on the baking of the pizza.
When the dough has doubled in volume, divide it into two parts, of which one is just a bit bigger than the other. Roll both of these out on a floured pastry board. You need to obtain two disks with a thickness of 3-4 mm.
Put the larger disk of dough on a baking tray with a diameter of around 26 cm, which you have previously greased with oil. Add the filling of cooked escarole and cover with the second disk of dough.
Seal the edges of the two disks together and cut off any excess dough. Bake the tiella in a hot oven at 230 °C for about 15 minutes, until it has become completely golden.
You can decide whether to make a single tiella or four individual portions.