Ricetta: Pizza con Scarola, Patate e Scamorza al forno ( Campania )

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat while cheddar is often less expensive.

pepperoni

🥗Healthier: turkey pepperoni

💰Cheaper: salami

Turkey pepperoni is lower in fat, while salami can be more affordable.

fresh basil

🥗Healthier: spinach

💰Cheaper: dried basil

Spinach adds nutrients, and dried basil is often less costly.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free option, while pecorino can be less expensive.

Prepare the dough by mixing the 0 or manitoba flour, 00 flour, water, dry brewer's yeast, fine salt, and oil until smooth. Knead with semolina flour as needed.

Let the dough rise until doubled in size.

Boil the escarole and potatoes until tender.

In a bowl, combine the boiled escarole, boiled potatoes, anchovy fillets, pitted black olives, sultanas, pine nuts, smoked scamorza, salt, extra virgin olive oil, garlic, and grated pecorino to make the filling.

Roll out the dough and fill it with the prepared filling.

Bake the pizzelle in the oven until golden brown.

Cooking Techniques

Spice Level:

Dietary

Allergens