Gluten free Endive Pizza

Introduction:
Today I share with you my heart’s recipe, Gluten Free Endive Pizza.
A typical dish of the Neapolitan tradition. It cannot be missing on our tables on Christmas Eve. It is a ritual!
A long leavening pizza dough, with little yeast, requires a maturation phase of 22 hours in the refrigerator and 2 hours at room temperature.
A fragrant casing, contains a filling of pan-fried escarole with black olives, pine nuts and capers.
You can also add raisins and anchovies but I prefer to omit them to make them lighter and more digestible. You can serve it hot but it is also perfect cold.
Ready to prepare this delicacy with a genuine taste?
Here are the ingredients of my Gluten free Endive Pizza!

Method:
In a bowl, pour the sifted flour together with the salt and mix.
Add cold water, mix with an inverted tablespoon. Wait two minutes and then add the yeast.
Incorporate the yeast well with your hands. Pour a drizzle of oil on the edges of the bowl, with the help of a tarot remove the dough from the edges.
Transfer the dough to a plastic bag for food, letting all the air out, close by tying a knot and let it rest in the fridge for 22 hours, and 2 hours at room temperature.
Wash and blanch the endive in salted water for about 4/5 minutes, as soon as they are cooked, drain the escaroles and let them cool, until the following day.
After the rising time, preheat the oven to 220 degrees.
In a pan with a little water, brown the endive, add the garlic powder, pine nuts, capers, olives and a pinch of salt. Cover with a lid and cook for 6/7 minutes.
Take the dough and divide into 2, one larger and one slightly smaller. Roll out the largest dough directly into the pan with your hands, stuffed with the endive. Roll out the other dough on a lightly floured surface, cover the endive, fold the edges inwards, sealing the edges well. Brush the surface with a drizzle of oil, bake at 180 degrees for 40 minutes. Remove from the oven and let it cool.

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