Cookery Art - Pizza di scarola

Pizza dough: Break up the yeast in a cup with a little warm water, add 2 tbsp of flour and knead into a small ball. Leave it to rise for half an hour in a warm draftless place covered with a kitchen cloth. Form a mound with the flour and place the yeast "starter" in the middle. Add the lard and warm water, a little at a time, and work with your fingers then with your hands. Knead into a soft dough for about ten minutes. Let is rise for an hour and a half in a warm draftless place covered with a kitchen cloth.
Grease 4 oven sheets with olive oil. Heat the oven to 600? F - 300? C - G12.
Divide the dough into 4 and with well floured hands, slap it onto a hard surface to loosen it up, then flatten the dough out onto the oven sheets or roll it out with a rolling pin. It must be thin but take care not to make holes in it.
Seasoning: Place the seasoning on the dough just before you are ready to bake it, otherwise it goes soggy.
In the mean time wash, clean, dry and chop the scarola or endive salad. Dip it in boiling water for a few minutes. Remove and squeeze out the water.
Soak the raisins in water. Remove the fish bones from the anchovies and stone the olives. Place some olive oil in a saucepan with the garlic, capers, olives, and the scarola and sweat for ten minutes on low heat. Remove from heat and add the raisins and chopped anchovies. Drain the scarola mixture from its juice and cover the pizza dough with it. Bake for about ten minutes or until the edge rises well.
This pizza is also made like a pie covered with a seond disk of dough. It then needs longer cooking times.