Easter Pizza with herbs
For the pizza dough
500g stone milled flour, 250-300 gr tepid water, dried yeast,salt, a pinch of sugar, 2 C. extra virgin olive oil.
For the filling
1,5 kg curly escarole,1 garlic clove, 4 handfuls of chervil, 10 anchovy fillets in oil, 100 gr black olives, 50 gr. raisins, 50 gr. pine nuts,4 C. extra virgin olive oil, salt and pepper.
In a bowl we prepare the dough and let it rise for the necessary time, about 2 hours. Wash the vegetables well, then blanch them quickly in boiling, salted water. Once drained and cooled, we squeeze them well and then fry them in a large pan with 4 C. of oil and a clove of garlic. Cook for 5 minutes and then add black olives (halved) anchovies, raisins and pine nuts. Season with salt and pepper. We line a round baking dish and cover it with two-thirds of the dough. Fill with the herbs, cover with the remaining dough, brush with oil and bake at 200 degrees for 35-40 minutes.