Put oven rack in lowest position and preheat oven to 500°F. Lightly oil cake pan.
Cook escarole in a 6- to 8-quart pot of boiling salted water, uncovered, until tender, 5 to 10 minutes. Drain in a colander, then immerse colander in a large bowl of ice water to stop cooking. Drain again and press gently to remove excess water. Transfer escarole to a large kitchen towel, then gather corners and twist tightly to wring out as much liquid as possible.
Cut off one third of dough (keep remaining dough covered with plastic wrap) and pat into cake pan, covering bottom. Brush with 1 tablespoon oil and prick all over with a fork. Bake until golden, 8 to 10 minutes. Let crust stand in pan on a rack.
Meanwhile, heat 1/4 cup oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring occasionally, until golden, about 30 seconds. Add escarole, 1/4 teaspoon salt, and 1/4 teaspoon pepper and sauté, stirring, until escarole is coated with oil, about 4 minutes. Transfer to a large shallow bowl to cool slightly, about 15 minutes, then stir in cheese.
Spread escarole filling over crust in pan, leaving a 1/4-inch border around edge. Roll out remaining dough into a 10-inch round (on a lightly floured board if it sticks). Transfer to pan, covering filling and tucking edge under bottom crust to form a flat top and completely enclose filling (stretch dough if necessary). Press edges to seal. Brush top with remaining tablespoon oil and bake until golden brown, 15 to 20 minutes.
Run a sharp thin knife around edge of pan. Invert a rack over pan and, wearing oven mitts and holding pan and rack firmly together, flip pizza onto rack. Turn pizza right side up and cool 15 minutes before serving. Slide pizza onto a cutting board and cut into wedges.
Cooks' notes: ·If you can't find Italian Fontina, substitute supermarket mozzarella (not fresh). ·Escarole can be washed, dried, and cut 1 day ahead and chilled in sealed plastic bags lined with dampened paper towels.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	697.08 Kcal (2919 kJ)
Calories from fat	427.89 Kcal
		% Daily Value*
Total Fat	47.54g	73%
Cholesterol	85.62mg	29%
Sodium	2354.43mg	98%
Potassium	424.33mg	9%
Total Carbs	43.47g	14%
Sugars	2.59g	10%
Dietary Fiber	1.21g	5%
Protein	27.72g	55%
Vitamin C	9.1mg	15%
Iron	1.2mg	7%
Calcium	440.8mg	44%

Amount Per 100 g
Calories	126.94 Kcal (531 kJ)
Calories from fat	77.92 Kcal
		% Daily Value*
Total Fat	8.66g	73%
Cholesterol	15.59mg	29%
Sodium	428.76mg	98%
Potassium	77.27mg	9%
Total Carbs	7.92g	14%
Sugars	0.47g	10%
Dietary Fiber	0.22g	5%
Protein	5.05g	55%
Vitamin C	1.7mg	15%
Iron	0.2mg	7%
Calcium	80.3mg	44%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

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sweet

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