Apulian Pizza Pie

2 large escaroles
5 fl oz (150 ml) beef stock
2 cloves garlic
15 firm, juicy black olives, stoned
2 tbsp capers
2 tbsp sultanas
3 tbsp pine nuts
1 lb 2 oz (500g) strong white flour
scant I oz (20g) fresh baker’s yeast or scant oz (10g)
dried yeast
pinch caster sugar
butter for greasing
olive oil
caster sugar
salt and pepper

Make the pizza dough as described in the previous recipe and leave it to rise. Make the filling: trim and wash the escarole, discarding the outermost leaves and separating the rest. Cook these in the stock in a large, covered saucepan over a low heat for 20 minutes by which time they will be wilted and tender. Heat 2 tbsp olive oil in a large frying pan, add the whole, peeled and partly crushed cloves of garlic and cook gently until pale golden brown, then discard the garlic. Turn up the heat a little and add the contents of the saucepan without draining off any liquid. Stir well and cook for 5 minutes. Sprinkle with a pinch of salt, add some freshly ground pepper and the olives, capers and sultanas. Stir, cover and simmer over a low heat for a further 5 minutes. Grease a non-stick pan with a little butter and cook the pine nuts gently, stirring continuously, until they are lightly coloured. Stir into the endive mixture and take off the heat; taste for seasoning. Preheat the oven to 360°F (180 °C) mark 4 when the dough has doubled in bulk. Divide the dough in half and roll out into 2 thin discs on a lightly floured board; roll out one to a diameter of 12 in (30 cm) and use to line a deep 10-in (26-cm) cake tin or pie dish. Dip a pastry brush in oil and brush a thin film of it over the surface of the dough lining. Fill with the escarole mixture, levelling out the surface and drizzle over a few drops of oil. Roll out the second disc to a diameter of about 10′h in (27 cm), and place over the pie. Press the edges together, folding them over, away from the rim, in a narrow fold all round the edge and press with the prongs of a fork to make a decorative border. Brush the surface lightly with a little oil and bake for 30 minutes, until golden brown. Serve hot or warm.

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