Cherry tomatoes, scarola, garlic, black olives, capers, olive oil. Inspired by 50 Kalò marinara con scarole from the 50 Kalò menu in Naples.
Ingredients
Preparation
- 1
Steam the escarole, drain and chop. Halve the tomatoes, rinse the capers, drain the olives.
Dry out the escarole in a pan before it goes on the dough. Wet leaves can leave a puddle under the tomatoes. Rinse the capers if they are very salty.
- 2
Stretch out a 250 g portion of dough and leave a free rim. This composition does not require a separate base sauce.
- 3
Before baking, spread out the weighed toppings: cherry tomatoes, escarole, garlic, black olives, capers.
- 4
Bake according to the temperature and time appropriate for your dough and oven, until the base is cooked through and the rim is browned.
- 1
Ingredients added after baking: olive oil.
Plan your whole pizza night
Baking more than one pizza? Pandough PizzaPlan ties the night together:
- Pick your Combinations and set the order you'll bake them in.
- Tick off every topping from one combined shopping list.
- On bake day, run your Mise en place to confirm everything's prepped.
- Open the preparation list so you never miss a pizza or a topping.
