Despite this recipe’s name, don’t expect a traditional pizza with tomato sauce and mozzarella. This classic regional dish, belonging to the Neapolitan tradition, is more like a stuffed focaccia or a savory pie, with a fluffy crust made with a potato bread dough. Escarole is the protagonist of the filling, its bitterness tamed by supporting Mediterranean flavors: pine nuts, black olives, capers, and anchovies, along with the ubiquitous extra-virgin olive oil and chile pepper. If you want to skip the dough, the filling is also delicious on its own. Serve it as a side dish to a grilled pork chop, or atop a slice of garlic-rubbed toast, all crowned with a soft-boiled egg. Serves 6 to 8 For the Dough 2 medium potatoes (about 7 ounces total) 4 cups all-purpose flour 1/8 teaspoon active dry yeast 1 1/4 cup plus 3 tablespoons water, divided Pinch of sugar 2 teaspoons fine …