Escarole Pizza Recipes

ITALIAN ESCAROLE PIZZA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lightly brush pizza crust with olive oil. Spread with a thin layer of pizza sauce, and sprinkle with minced garlic. Remove thick stems from escarole, and arrange leaves over pizza. Cover with shredded mozzarella.
• Bake in preheated oven for 30 to 35 minutes, or until cheese is bubbly.

ESCAROLE PIZZA

Steps:

• Place warm water in a large bowl; sprinkle with yeast. Let yeast dissolve, about 2 minutes. Add flour, oil, and salt; combine.
• Turn out dough onto a clean work surface, and knead until smooth and elastic, about 4 minutes. Coat a large bowl with cooking spray. Place dough in bowl; cover with plastic wrap. Set bowl in a warm place; let dough rise until doubled in size, about 30 minutes.
• Place a pizza stone in oven; heat to 400 degrees. Dust a pizza peel or a baking sheet with 1 teaspoon cornmeal. On a lightly floured work surface, roll out one half of dough into a 12-inch circle. Transfer dough to peel, cover with plastic wrap, and let rest 15 minutes. Roll out second piece of dough; transfer to a baking sheet lined with parchment paper and dusted with remaining teaspoon cornmeal. Cover with plastic, and let dough rest 15 minutes.
• Place currants and raisins in a small bowl. Cover with 1/4 cup warm water; set aside. Coat a wide 6-quart saucepan with cooking spray; set over medium-high heat. When hot, add onion; cook until translucent, about 2 minutes. Add escarole and vinegar; cook until escarole has wilted, 2 to 3 minutes. Drain currants and raisins; add to escarole mixture. Remove pan from heat; set aside.
• Remove plastic from the dough on peel. Sprinkle half of Gruyere over the dough, leaving a 1-inch border. Sprinkle nutmeg over cheese, and cover with half of escarole mixture. Top with 1 tablespoon grated Parmesan and 1 tablespoon sliced almonds. Transfer pizza to stone in oven; cook until crust is golden and crisp, 15 to 20 minutes. Transfer to a wire rack to cool slightly.
• Slide remaining dough onto peel; repeat step 5. Cut each pizza into 4 wedges; serve.

PIZZA ESCAROLE (ESCAROLE PIE - ITALIAN)

Steps:

• Cut bottom off escarole. Then cut in half. Clean escarole in sink of water as many times until water is clean and no dirt. Boil in pot of salted water until tender - approximately 20 minutes. If bitter add 1-2 teaspoons sugar. Drain very well. Squeeze out all excess water with hands or in paper towel or dish towel.
• Next sauté escarole in frying pan with garlic and olive oil. Cold garlic 1st in cold oil or else escarole becomes crisp. Add red pepper flakes if you like it hot.
• Add drained, sliced olives and salt as desired. Keep in mind anchovies will be salty. When done, drain excess oil out of escarole via colander.
• Place dough in oiled then buttered pan (I use brush). Make sure dough comes up sides of pan. Put escarole mixture inside dough. Add anchovies on top in layered pieces. Stir lightly through. Put on top layer of dough for crust. Pinch seems together tightly of top and bottom dough layers. Brush with oil on top and melted butter. Make fork holes for ventilation.
• Bake 400ºF for 15 minutes. Then reduce to 350ºF for 30 minutes or until golden brown.
• Brush melted butter on top crust when removed from oven.