In the mood for a healthy and tasty dish? The Sicilian Pinsa will surprise you with its flavours!
Wash the escarole in cold water. To keep its colour, you need to soak it for a few minutes in boiling water and then cool it quickly in ice cold water.
Put olive oil, crushed garlic, an anchovy and capers in a pan. When the anchovy has melted add the escarole and sautée for a few minutes (it should remain crispy).
Season with salt and pepper to taste (as an alternative to pepper you can use fresh chili pepper to give it that spicier taste).
Cover the Pinsami Pinsa with a little bit of mozzarella cheese and the sautéed escarole, then add the previously blanched and peeled cherry tomatoes, and bake at 250 C° for 5 minutes.
Once the Pinsa is out of the oven finish with anchovy fillets, caper fruit, raisins (left to soak for at least 10 minutes) and a drizzle of Evo oil.
Your Pinsa with sicilian flavours is ready!