Serves: 8
Total Calories: 225

DOUGH
1 envelope (2 1/2 teaspoons) active dry yeast or instant yeast
1 1/3 cups warm water (100° to 110°F)
3 1/2 cups (about) all-purpose unbleached flour
2 teaspoons salt
2 teaspoons freshly ground black pepper
2 tablespoons olive oil

FILLING
2 pounds escarole, cleaned and cut into 1/2-inch strips
salt
3 large garlic cloves, finely chopped
pinch of crushed red bell pepper
1 (2-ounce) can anchovy fillet, drained
3 tablespoons capers, rinsed and drained

1 Prepare the dough: Sprinkle the yeast over the water. Let stand until the yeast is creamy, about 2 minutes. Stir until the yeast dissolves.

2 In a large bowl, combine 3 1/2 cups flour, the salt, and the pepper. Add the yeast mixture and oil and stir with a wooden spoon until a soft dough forms. Turn the dough out onto a lightly floured surface and knead, until smooth and elastic, about 10 minutes, adding more flour if necessary to make a moist but not sticky dough. (Or make the dough in a heavy-duty mixer, food processor, or bread machine, following the manufacturer's directions.) Shape the dough into a ball.

3 Oil a large bowl. Add the dough, turning it once to oil the top. Cover and let rise at room temperature until doubled in bulk, about 1 1/2 hours.

4 Press the air bubbles out of the dough. Divide the dough into two pieces. Shape the pieces into balls. Dust the tops with flour. Place the balls on a floured surface at least 6 inches apart. Cover with plastic wrap and let rise until doubled, about 1 1/2 hours.

5 While the dough is rising, prepare the filling: Bring a large pot of water to a boil. Add the escarole and salt to taste. Cover and cook over medium heat until tender, about 15 minutes. Drain well and let cool. Wrap the escarole in a lint-free towel to squeeze out the remaining liquid.

6 In a large skillet, heat the oil over medium heat. Add the garlic, red pepper, anchovies, and capers, mashing the anchovies with the back of a spoon. Add the escarole and stir well. Reduce the heat to low and cook 10 minutes. Let cool.

7 Place a rack in the center of the oven. Preheat the oven to 425°F. Oil a 12-inch pizza pan.

8 On a lightly floured surface with a rolling pin, roll out 1 piece of the dough to a 12-inch circle. Drape the dough over the pin and transfer the dough to the pan. Spread the filling over the dough, leaving a 1/2-inch border all around.

9 Roll out the remaining dough to a 12-inch circle. Center the dough over the filling, pressing the edges of the top and bottom dough together firmly to seal. With a small sharp knife, cut six 1/2-inch slits in the top of the dough.

10 Bake 35 to 40 minutes or until the top is browned and crisp. Cut into wedges and serve hot, or slide the pie onto a cooling rack and serve at room temperature.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 225
Calories from Fat: 30

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