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1
In a small bowl, combine the water with the yeast and let stand until foamy, about 5 minutes.
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2
In a large bowl, stir the flour with the salt.
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3
Make a well in the center and pour in the yeast mixture.
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4
Stir gently until a rough dough forms.
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5
Turn out onto a lightly floured work surface and knead gently until smooth.
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6
Transfer to an oiled bowl and cover with plastic wrap.
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7
Let rise until doubled in bulk, about 1 hour.
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8
Cook the escarole in a large pot of boiling salted water for 4 minutes; drain and rinse under cold water.
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9
Squeeze the escarole dry, then chop coarsely.
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10
Preheat the oven to 400.
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11
Toast the pine nuts in a pie pan for 4 minutes.
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12
In a large skillet, heat the extra-virgin olive oil.
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13
Add the garlic and cook over low heat for 1 minute.
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14
Add the escarole, toasted pine nuts, olives and anchovies and cook, stirring, for 2 minutes.
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15
Season with salt and pepper, then spread the filling on a large plate to cool.
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16
Lightly oil a 12-inch-round pizza or tart pan.
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17
Punch down the dough and cut it in half.
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18
On a lightly floured surface, roll out 1 piece of the dough 1/4 inch thick.
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19
Trim it into a 12-inch round; let rise for 10 minutes.
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20
Roll the other dough half into a 13-inch round 1/4 inch thick.
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21
Transfer the larger round to the pizza pan, draping it evenly over the sides.
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22
Spread the escarole filling evenly over the dough in the pan.
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23
Fold the remaining round in half and set it on the escarole filling, unfolding it to cover the top.
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24
Crimp the edges of the pie to seal.
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25
Using a fork, prick the top of the pizza all over.
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26
Brush with pure olive oil and bake in the center of the oven for about 45 minutes, or until golden brown.
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27
Transfer the pizza to a rack to cool for 10 minutes.
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28
Cut into wedges and serve warm or at room temperature.
