Leaf eaters is what the inhabitants of Campania are jokingly called by the other Italians, because leafy vegetables play an important role in the cooking tradition of this region. The pleasantly bitter endive, along with tangy, salty anchovies and capers and mild olives, makes the topping for a pizza like you may not have seen before.
Sift flour into a large enough bowl and make a dimple in the center. Measure 325 ml of lukewarm water. Take 1 cup of it, crumble in the yeast, stir and leave the yeast solution covered in a warm place without drafts until it bubbles. Calculate 5 to 10 min Add the rest of the ingredients to the cow mold, and gradually knead in the flour. Knead for 10-15 min until the yeast dough is smooth and shiny. Cover and let rise in a warm place without drafts for 45-60 min, until the dough has doubled in size. If using dry yeast, dissolve the yeast in all the water and knead together all the ingredients to form a dough.
While the dough is rising, prepare the filling.
Remove the lettuce leaves from the stem, rinse, rub dry and cut into very wide strips. Peel the garlic clove and crush it finely. Rinse and finely crush the anchovy fillets. Briefly sauté the garlic and anchovies in the oil at the lowest temperature. Add the endive leaves, drop together. Cook on lowest heat in the open frying pan for 20 minutes, stirring occasionally.
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