Pizza con Bufala Campana, Capperi, Scarola e Olive

The Pizza con Bufala Campana, Capperi, Scarola e Olive is a specialty of central Italian pizzerias, notably served at La Chiacchiera in Bevagna, as documented by ReTubeIt contributor JustUs. This pie draws on Campania’s prized Bufala Campana DOP, a soft, tangy buffalo mozzarella that forms the creamy base. Key supporting ingredients include salted capers, briny olives (often Gaeta or Taggiasca), and scarola—a slightly bitter escarole that adds a delicate, leafy texture. A great version balances the richness of the cheese with the sharpness of the capers and olives, while the scarola is either lightly sautéed to wilt or left fresh for a crisp contrast. The crust must be thin but resilient, charred in a wood-fired oven, as is typical of Neapolitan-style pizza. The combination is a regional variation of pizza bianca, omitting tomato sauce to let the dairy and greens shine. In other parts of Italy, scarola may be stuffed into calzones or paired with anchovies, but here olives and capers provide the salinity. La Chiacchiera’s interpretation, praised by JustUs, exemplifies the dish’s hallmark: a harmonious blend of creamy, salty, and bitter notes on a blistered, chewy crust.