ESCAROLE-STUFFED PIZZA
Categories Cheese Garlic Leafy Green Bake Sauté Vegetarian Quick & Easy Dinner Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 (main course) servings
Number Of Ingredients 7
Steps:
- 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.
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Ibrahim M
[email protected]This pizza was amazing! The escarole was perfectly cooked and the flavors were out of this world. I will definitely be making this again.
Harold Reits
[email protected]This pizza was just okay. The escarole was a bit too bitter for my taste and the cheese was not very flavorful.
Clayton Strey
[email protected]I love escarole and this pizza is a great way to enjoy it. The flavors are amazing and the crust is crispy and delicious.
Darkey Patience
[email protected]This pizza was a bit of a disappointment. The escarole was tough and the cheese was bland. I won't be making this again.
Tuhin Ahmed
[email protected]I'm not a big fan of escarole, but I thought this pizza was pretty good. The crust was crispy and the sauce was flavorful.
Melinda Escoboza
[email protected]This pizza was easy to make and very delicious. The escarole added a nice bitterness that balanced out the sweetness of the sauce and cheese.
antanice williams
[email protected]I followed the recipe exactly and my pizza turned out perfectly. The escarole was tender and the cheese was melted and gooey. I will definitely be making this again.
Nilani Rucinika
[email protected]This pizza was a bit too oily for my taste, but the flavors were still good.
KAMRAN ABDULLAH
[email protected]I love escarole and this pizza is a great way to enjoy it. The flavors are well-balanced and the crust is crispy and delicious.
Vatadi Venkateswarlu
[email protected]This escarole-stuffed pizza was a hit with my family! The escarole was perfectly cooked and the flavors were amazing. I will definitely be making this again.