8 heads of escarole: washed thoroughly, and torn into bite size pieces
2 cans of anchovy
3 cans of large pitted black olives:broken into small pieces
1 jar of small capers, drained
1 cup pignoli (pine nuts)
4 cloves of garlic
Extra virgin olive oil
2 one pound balls of pizza dough
1 lasagna pan (dark metal is the best) approx 9X13 in size
Put a few Tablespoons of olive oil in a large, tall pot. Add garlic cloves and saute lightly. Add the pignoli and saute until garlic and pignoli are golden (careful not to over-brown). Add anchovies with its oil to pot. Stir and cook 1 min. Add capers and stir. Cook 1 min. Add the black olives. Stir. Start adding the escarole...little by little as it begins to wilt. After half the escarole is put into pot...drizzle what is in the pot with some olive oil. Add the rest of the escarole. Cook for 8-9 hours over a low flame (simmer) until every drop of liquid has evaporated. Sir often to keep escarole from sticking or burning in the pot esp. as the liquid evaporates. Filling can be refrigerated until pie is ready to assemble.
To Assemble: Let pizza dough come to room temp. Preheat oven to 450 degrees. Coat the sides and bottom of pan with olive oil. On a floured board or counter stretch out one ball of dough to fit pan (can be rolled out with a rolling pin). Place stretched dough in pan, bringing the dough up the sides. Place all the escarole on dough. Even out across the pan. Stretch out the second ball of dough and cover the escarole with it. Tuck the dough snug on all sides to keep filling from oozing out. Drizzle top with a bit of olive oil. Bake for a half hour at 450, then lower to 400 degrees for another 15 min. Remember, you are really just baking the crust and warming the filling. The pie is ready when the crust is golden brown. Peek at the bottom of pie to check that this is golden and crusty, too. Cool and cut into squares. This is so worth the effort!
Remember To Make Memories At The Table