Prepare the dough. Instant yeast version. Measure the flour into a large bowl. Poke a hole in the middle and add the yeast in it, then make and another hole to one side of the flour and pour in the salt. Add warm water little by little in the middle, stirring from time to time. Mix everything for about ten minutes or until a smooth and homogeneous dough is formed. Cover with plastic wrap and leave to rise for about 1 hour and a half in a warm environment (about 26°C/79°F).

In the meantime, prepare the escarole by removing the core at the base and coarsely chopping the leaves. Wash well under running water until all impurities are removed, then leave to drain completely or use a salad spinner to remove excess water.

In a large frying pan or wok, heat the oil with crushed garlic and chilli pepper (if using) until the cloves are browned.

Add the well-drained escarole and sauté everything until it is wilted and soft.

Toast the pine nuts in another hot pan.

As soon as the escarole is cooked add the olives and capers, mix well then remove from the heat and leave to cool.

Divide the dough into two equal halves and shape each part into a ball.

Dust the work surface with some flour and roll out the first half with a rolling pin.

Line a well-oiled 24 cm (9.5 inch) diameter baking tray with the first half stretched out, then pour in the sautéed escarole filling.

Repeat step 8 with the second half of the dough, which will cover the pie.

Seal the edges well by adhering and pinching the two sheets of dough together, cut out any excess dough, then crimp the dough by simply folding the sealed edges inwards.

Drizzle the entire surface of the escarole pizza with olive oil.

Bake in a hot oven at 200°C (392°F) for about 40 minutes.

Allow pizza di scarola to cool down for at least twenty minutes before portioning it and enjoying it.