Fresh oregano

 

 

 

 

Italian Organic Oregano is grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your Italian recipes.
Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Escarole Stuffed Pizza
Escarole Stuffed Pizza
(Pizza Ripiene di Scarola)
 
 
Ingredients:

3 lb escarole (about 3 heads),
1 lb pizza dough at room temperature
6 tablespoons extra virgin olive oil
5 garlic cloves, finely chopped
10 oz chilled Italian Fontina (or mozzarella) cheese, coarsely grated (2 cups)

Directions:
 
Discard the tough outer ribs of the escarole heads and thinly slice the leaves.

Put oven rack in lowest position and preheat oven to 500F.

Lightly oil a 9-inch round metal cake pan (2 inches deep).

Cook escarole in a 6 to 8-quart pot of boiling salted water, uncovered, until tender, 5 to 10 minutes.

Drain in a colander, then immerse colander in a large bowl of ice water to stop cooking.

Drain again and press gently to remove excess water.

Transfer escarole to a large kitchen towel, then gather corners and twist tightly to wring out as much liquid as possible.

Cut off one third of dough (keep remaining dough covered with plastic wrap) and pat into cake pan, covering bottom.

Brush with 1 tablespoon of olive oil and prick all over with a fork.

Bake until golden, 8 to 10 minutes.

Let crust stand in pan on a rack.

Meanwhile, heat 1/4 cup olive oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking.

Saute garlic, stirring occasionally, until golden, about 30 seconds.

Add escarole, 1/4 teaspoon salt, and 1/4 teaspoon pepper and saute, stirring, until escarole is coated with the oil, about 4 minutes.

Transfer to a large shallow bowl to cool slightly, about 15 minutes.

Stir in Fontina cheese.

Spread escarole filling over crust in pan, leaving a 1/4-inch border around edge.

Roll out remaining dough into a 10-inch round (on a lightly floured board if it sticks).

Transfer to pan, covering filling and tucking edge under bottom crust to form a flat top and completely enclose filling (stretch dough if necessary).

Press edges to seal.

Brush top with remaining tablespoon of olive oil and bake until golden brown, 15 to 20 minutes.

Run a sharp thin knife around edge of pan.

Invert a rack over pan and, wearing oven mitts and holding pan and rack firmly together, flip pizza onto rack.

Turn pizza right side up and cool 15 minutes before serving.

Slide pizza onto a cutting board and cut into wedges. Makes 4 (main course) servings.
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