Pizza with Escarole, Roasted Peppers, and Olives |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The escarole's bitter bite and the olives' salty tang suit grown-up palates. Ingredients:
1 pizza dough |
cooking spray |
1 tablespoon cornmeal |
1 large yellow bell pepper |
1 cup vertically sliced red onion |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 tablespoon minced garlic (about 3 cloves) |
4 cups chopped escarole |
1 tablespoon sherry vinegar |
1/2 cup (2 ounces) shredded fontina cheese |
6 chopped pitted kalamata olives |
3 tablespoons (about 1 ounce) grated fresh parmesan cheese |
1 teaspoon finely chopped fresh oregano |
Directions:
1. Roll the prepared pizza dough into a 12-inch circle on a floured surface. Place dough on a 12-inch pizza pan or baking sheet coated with cooking spray and sprinkled with 1 tablespoon cornmeal. Crimp edges of dough with fingers to form a rim.
2. Preheat broiler.
3. Cut bell pepper in half lengthwise; discard seeds and membranes. Place halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut into strips. Reduce oven temperature to 500°.
4. Heat a large skillet lightly coated with cooking spray over medium-high heat. Add onion, salt, and black pepper; sauté 3 minutes or until tender. Stir in garlic; cook 1 minute. Add escarole; sauté 2 minutes or until escarole wilts. Remove from heat, and stir in vinegar.
5. Spread escarole mixture evenly over the pizza crust; top with fontina cheese, roasted pepper, and olives. Bake at 500° for 14 minutes or until crust is golden. Remove pizza from oven, and sprinkle with Parmesan and oregano. Bake 2 minutes or until Parmesan melts.
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