Aluminum in the kitchen

Campania – Endive Pizza Recipe


  • 3 ½ cups of flour
  • 1 cup of water
  • 3 teaspoons of extra virgin olive oil
  • Salt
  • 1 teaspoon of sugar
  • ½ oz brewer’s yeast

For the filling

  • 1 lb of endive
  • 5 teaspoons of extra virgin olive oil
  • 6 oz of black Gaeta olives
  • 1 oz of green olives
  • 1 tablespoon of capers
  • 2 cloves of garlic
  • 1 tablespoon of sultanas
  • Salt


Combine flour, yeast, water and oil in a large bowl or food mixer until it reaches a thick paste consistency. Put the dough in an oiled bowl and cover with a cling film. Put it in the oven with the pilot light and let it rise until it has tripled.  Maybe you have to wait 2 or 4 hours. In the meanwhile wash and clean the endive.  Heat 3 tablespoons oil and 2 cloves of garlic in a non-stick skillet over moderately high heat until hot but not smoking, then add olives, capers and sultanas. Remove the garlic and add the endive. Cook for 4 minutes, remove from heat and let it cool.


Roll the dough and divide in two circles which are different in size. Put the bigger part in the Happy Day container and fill it with the endive. Cover with the smaller circle and let the pizza rise. Pre-heat your oven to about 300F and bake the pizza for about 30/35 mn. When it’s done cover with a cotton tea towel for 15 minutes and serve.


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