Pizza with Endive: the green taste of Neapolitan Christmas (Original Recipe)

In Naples, Christmas has an unmistakable aroma: that of the sea, that of ragù bubbling for hours, that of hot olive oil… and also, surprisingly, the vegetal and Mediterranean perfume of braised escarole. This is the secret of the authentic Pizza with Endive (or Pizza di Scarole), the recipe that makes these humble ingredients the queen of the Christmas Eve table.

Among the most traditional dishes that appear in December, this one stands out for its humble history and deep flavor: it combines peasant ingenuity, southern flavors and the oldest Christmas tradition.

A pizza that belongs to Christmas

Yes, this pizza is an absolute classic of the Neapolitan Vigil.

As a “lean” dish, without meat, it was perfectly adapted to the religious norms of Christmas Eve, but with preserved ingredients – salads, dried fruits, winter vegetables – that gave energy and flavor. For generations, endive pizza was prepared on the 24th itself in the morning, left to rest and shared in the evening or the next day. Thus it became an inseparable part of Christmas in Naples.

The Pizza with Endive topping: a Mediterranean soffritto

At its core, this pizza features an aromatic blend of braised endive with intense and deep toppings. For the holiday version, the recipe incorporates:

• Garlic and chili
• Black olives (preferably Gaeta olives)
• Capers and anchovies
• Pine nuts and raisins (the typical sweet-salty contrast)
• Chopped walnuts

The capers add that salty touch that balances the sweetness of the endive. If you like the intense flavors of the vegetable garden, I recommend you also try our Zucchini alla scapece, another classic Neapolitan “contour”.

Lard: the secret of the Neapolitan Pizza Dough

Although many think that southern cuisine is 100% olive oil, in the Naples area lard (sugna) is fundamental in rustic doughs.

It is used at two key moments:

1. To smear the mold (especially in the “chiusa” version).
2. A small flake on the raw pizza, which melts in the oven giving a warm and ancient aroma.

Pizza with Escarole Aperta or Chiusa: two souls of the same tradition

• Pizza di scarole aperta: Served as a classic pizza. Light and perfect for an antipasto.
• Pizza di scarole chiusa (calzone type): The most traditional version of the Vigilia. Two layers of dough seal the steam inside, leaving the endive juicy.

Traditional Recipe: Pizza with Endive (Christmas Version)

Ingredients

For the filling:

• 1-2 large endive
• 3-4 cloves of garlic and 1 chili pepper
• 10-15 black olives
• 1 tablespoon capers
• 6-8 anchovy fillets
• Pine nuts, raisins and walnuts to taste
• Extra virgin olive oil
• Provolone and Emmental cheese
• Pork butter
• 500 gr pizza dough

Step by step preparation of Pizza with Endive

1. Stewing: Wash the endive. Prepare a soffritto with oil, garlic, chilli pepper and anchovies until they break down.
2. Cooking: Add olives, capers and nuts. Stir in escarole and cook until tender.
3. 💡 Nonna’s Secret: Never place hot escarole on the raw dough, or it will get soggy (si bagnerà). Let it cool completely before filling the pizza.
4. Assemble: Grease the pan with butter. Spread half of the dough. Place the filling and the cheese.
5. Close: Cover with the other half of the dough, seal the edges and add the touch of butter on top.
6. Bake: At 200-220 °C for 40-45 minutes until golden brown.

A pizza that sums up the Neapolitan Christmas

Pizza with endive is a bridge between past and present. Every December it returns to the tables reminding us that Christmas does not need luxury, only simple ingredients combined with love, in the purest Napoli style at the table.

With love, your Neapolitan girl!