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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