Stuffed Pizza Pie With Escarole

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1 cup warm water

3 tablespoons active dry yeast

4 cups all-purpose flour

1 1/4 teaspoons salt

Two 1-pound heads of escarole, separated into leaves


1/4 cup pine nuts

2 tablespoons extra-virgin olive oil

2 garlic cloves, minced

1/2 cup brine-cured black olives (3 ounces), halved and pitted

4 anchovy fillets, coarsely chopped

Freshly ground pepper

Pure olive oil, for brushing

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