PIZZA PIE

/ Serves 6

I was delighted when I discovered this recipe: two of my favourite dishes, pizza and pie, combined! Originally from the Campania region of Italy, this pie was eaten during the Christmas period. The main ingredient for the filling is a green called escarole, a member of the endive family but less bitter in flavour. Try to get hold of some if you can, otherwise you can use chicory and kale as I have done here. You can also use chard and spinach.

PREP: 35 minutes

PROVE: 1 hour

BAKE: 30–40 minutes

for the pastry:

350g strong white bread flour, plus extra for dusting

7g instant yeast

½ teaspoon salt

1 medium egg

75g softened unsalted butter, plus extra for greasing

125–150ml warm full-fat milk

olive oil, for greasing

for the filling:

2 heads of chicory

150g kale

50ml olive oil

3 cloves of garlic, crushed

5 salted anchovy fillets

75g pitted olives, rinsed and roughly chopped

30g capers, rinsed

a little salt and freshly ground black pepper

200g provolone cheese

10–12 fresh basil leaves, torn

1 beaten egg, to glaze

equipment:

20cm loose bottom tart tin

1. Place the flour in a large mixing bowl. Add the yeast to one side and the salt to the other. Add the egg, butter and three quarters of the warm milk. Use your hand to bring all the ingredients together. Gradually add the remaining milk to form the dough. Tip the dough on to a lightly floured surface and knead for 5 to 10 minutes until smooth. Place in a lightly oiled bowl, cover and leave to prove for about an hour.
2. To make the filling, bring a large pan of salted water to the boil. Wash and trim the chicory, then slice. Wash the kale, remove any stalks and tear into small pieces. Cook the chicory and kale in the water for 2 minutes. Drain thoroughly, then pat dry with kitchen paper.
3. In a wide sauté pan, heat the oil and add the garlic and anchovies. Over a medium heat, cook until the anchovies break down a bit and the garlic has softened. Use a slotted spoon and remove the garlic and anchovies from the pan. Cook the chicory and kale in the remaining oil over a high heat until all the moisture has evaporated. Add the olives and capers and stir to combine. Remove from the heat and return the anchovies and garlic to the pan. Give the filling a good stir and check the seasoning. Be careful with the salt as the anchovies and capers are salty. Add lots of black pepper. Leave to go cold, then fold in the grated cheese and torn basil leaves.
4. Preheat your oven to 180°C/Gas 4 and grease a 20cm loose bottom tart tin.
5. Tip the dough on to a lightly floured surface and cut off a third of the dough to use as a lid. Roll the big piece of dough into a large circle 5mm thick. Line the prepared tin with the dough and trim the edge to neaten. Tip the filling into the lined tin and press down to level the surface.
6. Roll the remaining pastry into a lid, brush the edge of the pastry in the tin with egg wash, then place the lid on top of the filling. It will sit just below the top of the tin. Fold down the sides of the pie on to the lid and pinch the edges together to seal. Roll out any offcuts to make decorations and stick on the lid with the egg wash. Make a small slit in the top of the pie to let any steam escape whilst cooking, then glaze with egg wash and bake for 30 to 40 minutes until the dough is cooked and golden brown.
7. Leave to cool in the tin for 15 minutes before removing. Eat warm or cold.