Lettuce And Black Olive Pizza
|Compressed yeast||1 Ounce|
|Unbleached white flour||4 1⁄2 Cup (72 tbs)|
|Light olive oil||1 Tablespoon|
|Escarole heads||2 Large|
|Garlic||2 Clove (10 gm)|
|Dried chili peppers||2|
|Black olives||15 Large, pitted|
Crumble the yeast into 1/2 cup lukewarm water with a pinch of sugar.
Leave to stand for 10 minutes at warm room temperature or until the surface is covered with foam.
Sift the flour into a large mixing bowl with 1 tsp salt, make a well in the center, and pour in the yeast mixture and 3 tbsp olive oil.
Use your hand or a wooden spoon to stir the yeast and oil, gradually incorporating the flour.
When it is all combined, transfer to a lightly floured pastry board and knead energetically for about 5 minutes or until the dough is very light, smooth, and elastic.
Shape into a ball and return to the mixing bowl; place a damp cloth over the bowl and leave to rise in a warm place for 30 minutes or longer, until doubled in bulk.
Prepare the escarole.
Heat 2 tbsp oil in a very large saucepan and gently fry the lightly minced garlic cloves for a minute to flavor the oil, then remove them.
Crumble the chili pepper into the oil, add the escarole, a pinch of salt, and some freshly ground pepper, and cook over fairly high heat for 2 minutes, stirring continuously.
Cover tightly, reduce the heat to very low, and leave to cook without any added liquid for 10 minutes.
Take the lid off and add the olives, and cook over a higher heat for a few minutes to allow all the liquid produced by the escarole to evaporate.
Season to taste and remove from the heat.
Check the dough after 1 hour and when it has doubled in bulk, preheat the oven to 475°F.
Flatten the dough with a lightly floured rolling pin on a floured board and roll out into a 12 in disk.
Press into a well oiled tart pan.
Spread the escarole and olive mixture evenly over the pizza dough, sprinkle with a very little olive oil and bake in the oven for 15 minutes or until the exposed dough round the edge is crisp and golden.