Pizza Bianca Farcita
Pizza Bianca is a type of pizza or bread that you find in every bakery and grocery in Rome. Farcita means filled or stuffed. It is a lot like focaccia, but it isn’t as thick as the focaccia found in Southern Italy or as bready as the focaccia in Liguria. In Rome the consistency of the dough is more like pizza and it is as delicious on its on as it is with some sort of a filling.
In most bars around Rome you can find pizza bianca filled with tons of different things, like prosciutto cotto and mozzarella, prosciutto crudo and figs, bresaola and rucola with shaved parmesan cheese, all delicious.
I will be sure to post a piece on the pizza a taglio in Rome and the pizza farcita.
For lunch the other day we decided to make a variation on the neapolitan pizza di scarola (escarole pie) which is typically made around Christmas as something light to hold you over until the celebratory Christmas Eve dinner. We skipped making the pizza dough ourselves, and only made the scarola, which is stewed with gaeta olives, pines nuts, capers, anchovies and raisins, balancing the sweet and salty in one delicious stewy mess.
By slicing the pizza in half and making a sandwich out of it you can fill it like you would any sandwich, I haven’t tried Turkey and Swiss, but I don’t see why it wouldn’t be good.
I’ve also used pizza bianca as the base for appetizers, which is essentially the sandwich cut up into bite sized pieces. The other night for a dinner party I made a spinach frittata that was too thin to serve in pieces on its own, so I figured that it would be even better in some pizza bianca with slices of scamorza, a typical Southern Italian cheese which is delicate enough to not over power the flavor of the frittata.
Frittatas will be another future post.
- 2 heads scarola (almost 2 pounds)
- 1/4 cup extra-virgin olive oil
- 1 clove of garlic, peeled, left whole
- 2 tbsp pine nuts
- 1/3 cup pitted gaeta olives
- 2 tbsp salted capers, thoroughly washed
- 1 or 2 salted anchovies, washed and filleted
- 2 tbsp raisins