Pizza di Scarola

Method

1. Prepare the dough: In a stand mixer with the leaf hook, combine milk, yeast, eggs, and sugar. Mix. Add both Manitoba and 00 flours and knead. Switch to the spiral hook, add salt, then gradually add sunflower oil. Transfer to a lightly floured surface, knead briefly, form a ball. Place in an oiled bowl, cover with plastic wrap, and let rise until doubled in volume (or in the oven at 30°C to speed up).
2. Meanwhile, prepare the filling: Clean the scarola (escarole), cut off the tough base, and cut into pieces. Wash. Blanch in salted boiling water, then drain well. In a pan, heat a drizzle of olive oil and sauté garlic and chili. Add the scarola and cook until tender, adding a little of the reserved cooking water if it becomes dry. Remove the garlic and chili. Season with salt, add desalted capers and black olives. Cook until the mixture is fairly dry but not too dry. Finish with a drizzle of raw olive oil. Optionally, add some provola cheese.
3. Once the dough has risen, lightly flour the work surface. Roll out a portion of dough (about one-third) into a thin circle (about 1 cm thick) for the top. Use a mold or template to cut the exact shape; set aside. Roll out the remaining dough larger to line an oiled baking mold. Fit the dough into the mold, pressing it against the sides and trimming the edges.
4. Fill the dough-lined mold with the scarola mixture. Optionally add provola cheese. Place the top disk over the filling, seal the edges by pressing with your fingers, wet the edges with a little water, and press with a fork to secure. Make a few small holes on the top.
5. Let the assembled pizza rise for 1 to 1.5 hours.
6. Brush the surface with a mixture of egg yolk and a splash of milk.
7. Bake in a preheated oven until golden and cooked through (time and temperature are not specified by the chef; bake at about 180°C for 30-40 minutes or until golden).