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1
To make the dough: place the wine, water, and yeast in a large bowl and stir until dissolved.
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2
Add the honey, salt and olive oil and mix thoroughly.
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3
Add 1 cup of flour and mix with a wooden spoon until it becomes a loose batter.
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4
Add 2 more cups of flour and stir with the spoon for another 2 to 3 minutes, to incorporate as much of the flour as possible.
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5
Bring the dough together with your hands and turn it out onto a floured board or marble surface.
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6
Knead for about 6 to 8 minutes, until you have made a firm, smooth dough.
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7
Place it in a clean, lightly-oiled bowl and cover it with a towel.
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8
Let it rise in the warmest part of the kitchen for 45 minutes.
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9
Cut the dough into 4 equal pieces and knead it into rounds.
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10
Let rest 15 minutes.
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11
For the filling: bring 3 quarts of water to boil.
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12
Remove leaves from escarole head and rinse of all sand and dirt.
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13
Drop the leaves into the boiling water and cook until tender, about 8 to 9 minutes.
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14
Remove, drain and allow to cool.
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15
Stack the leaves, cut them into 1-inch thick ribbons, and set aside.
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16
In a 12 to 14-inch saute pan, heat oil over high heat until smoking.
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17
Add garlic and cook 2 to 3 minutes, until light golden brown.
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18
Add the capers, anchovies, olives, currants, and pine nuts and cook 2 to 3 minutes, until garlic is dark golden brown.
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19
Add the escarole and stir until well mixed.
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20
Remove from heat and allow to cool.
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21
Gently stir in ricotta and season mixture with salt and black pepper.
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22
Set aside.
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23
Preheat oven to 425 degrees F and place a clean pizza stone in the oven to preheat.
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24
Dust a clean work surface lightly with flour.
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25
Take the first of 4 rounds of dough and flatten it with your fingers and palms until it is about 1/8 to 1/4-inch thick and oval-shaped, and about 10-inches across.
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26
Place one 1/4 of the escarole mixture in upper part of center of the rolled dough.
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27
Fold the dough to form a half-moon, then seal the edges.
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28
Repeat this process with the other 3 pieces.
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29
Place each piece on the stone in the oven and cook 15 to 18 minutes until golden brown.
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30
Remove from the oven and serve.
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31
This dish is often served at room temperature, but can be eaten fresh from the oven.
