Despite this recipe’s name, don’t expect a traditional pizza with tomato sauce and mozzarella. This classic regional dish, belonging to the Neapolitan tradition, is more like a stuffed focaccia or a savory pie, with a fluffy crust made with a potato bread dough.
Escarole is the protagonist of the filling, its bitterness tamed by supporting Mediterranean flavors: pine nuts, black olives, capers, and anchovies, along with the ubiquitous extra-virgin olive oil and chile pepper.
