Best Bacon And Escarole Pizza Recipes

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ITALIAN ESCAROLE PIZZA



Italian Escarole Pizza image

A true Italian recipe that everyone will enjoy. You can use ready made pizza bread to make this quick...or use your own recipe for a hand tossed pizza, either way, you're sure to enjoy! The escarole does not need to be cooked ahead of time...it cooks right on the pizza. Also, I think with this pizza, the less sauce the better.

Provided by LOVEMYWINE

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 4

Number Of Ingredients 7

1 (12 inch) individual ready made pizza crusts
1 tablespoon olive oil
1 cup pizza sauce
1 clove garlic, minced
5 leaves escarole, rinsed and dried
2 cups shredded mozzarella cheese
salt and pepper to taste

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.

Nutrition Facts : Calories 505.4 calories, Carbohydrate 58 g, Cholesterol 46.2 mg, Fat 18.4 g, Fiber 3.4 g, Protein 28.9 g, SaturatedFat 8.2 g, Sodium 1550.4 mg, Sugar 4.6 g

ESCAROLE PIZZA



Escarole Pizza image

Provided by Moira Hodgson

Categories     dinner, main course

Time 4h

Yield 4 to 6 servings

Number Of Ingredients 14

1/4 ounce package yeast
1 1/2 cups warm water
3 cups flour
2 tablespoons olive oil
Coarse salt
1 1/2 pounds escarole
2 tablespoons olive oil
3 cloves garlic
10 black olives, pitted and sliced
1 2-ounce can flat anchovies, chopped
1/2 cup pine nuts
1/2 cup raisins
1 tablespoon capers, rinsed and drained
Freshly ground pepper

Steps:

  • Make the pizza dough. Dissolve the yeast in one cup lukewarm water and let it stand for five minutes, or until it has begun to ferment. If the mixture does not ferment, throw it away and use another package of yeast.
  • If using a food processor, fit the bowl with a steel blade and put in the flour, olive oil, salt, yeast mixture and remaining water into the bowl. Process until the dough forms a ball -about 20 seconds. Place the dough on a smooth surface and knead for a couple of minutes, adding more flour if the dough is too sticky.
  • If using the hand method, combine the flour and salt and place the mixture on a smooth working surface. Make a well in the center and add the yeast mixture, olive oil and remaining water. Gradually work the flour into the liquid, using a wooded spoon. When the dough is too stiff to work with the spoon, knead until it is smooth and shiny, about eight to 10 minutes. Add more flour if the dough gets too sticky.
  • Put the dough in a large floured mixing bowl. Cover with a damp cloth or plastic wrap and let it rise for two hours in a warm place (the back of the stove, for example) until doubled in size.
  • Punch down the dough, sprinkle it with flour and knead for a minute. Flour a 12-inch pizza pan and roll out the dough with a rolling pin directly onto the pan. Brush with olive oil. Let rise for an hour.
  • Meanwhile, make the escarole topping. Wash the leaves and simmer them in boiling water for five minutes. Drain, squeeze out the water and chop the leaves coarsely. Set aside.
  • Heat the olive oil in a frying pan and gently saute the garlic, olives, anchovies and pine nuts until the garlic begins to turn golden. Add the escarole and cook uncovered stirring frequently for 10 minutes over moderate heat. Stir in the raisins and capers and season with pepper.
  • Meanwhile, preheat oven to 400 degrees.
  • Bake the pizza for 10 minutes. Remove the pizza from the oven and spread with the escarole mixture. Season with pepper. Return to the oven and bake a further 15 minutes.

Nutrition Facts : @context http, Calories 473, UnsaturatedFat 15 grams, Carbohydrate 65 grams, Fat 19 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 668 milligrams, Sugar 8 grams

HEIRLOOM-TOMATO PIZZA



Heirloom-Tomato Pizza image

Juicy heirloom tomatoes balance out the saltiness of the guanciale and Pecorino Pepato cheese atop this pizza.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Yield Makes one 12-inch pizza

Number Of Ingredients 8

1 cup heirloom tomatoes (any combination of halved cherry tomatoes and thinly sliced medium tomatoes)
1 tablespoon extra-virgin olive oil, plus more for drizzling
Fine sea salt and freshly ground pepper
3 to 4 ounces Pecorino Pepato cheese, thinly sliced
1 round Chris Bianco's Pizza Dough
1/4 teaspoon dried oregano, preferably Sicilian
7 thin slices guanciale or pancetta
1/4 cup torn fresh basil

Steps:

  • Place a pizza stone on floor of gas oven (remove racks) or bottom rack of electric oven. Preheat oven to at least 500 degrees for 1 hour.
  • Meanwhile, combine tomatoes and oil; season with salt and pepper. Let stand 1 hour.
  • Arrange cheese evenly over dough, leaving a 1-inch border. Top with tomatoes, oregano, and guanciale.
  • Switch oven to broiler setting. Align edge of peel with edge of stone. Tilt peel, jerking it gently to move pizza. When edge of pizza touches stone, quickly pull back peel to transfer pizza to stone. (Do not move pizza.) Broil until bubbles begin to form in crust, 3 to 4 minutes. Reduce temperature to 500 degrees; bake until crust is crisp and golden brown, 6 to 8 minutes more. (If not using broiler, bake pizza 10 to 15 minutes total.) Remove pizza from oven using peel. Drizzle with oil and sprinkle with basil. Slice and serve.

ESCAROLE PIZZA



Escarole Pizza image

Escarole and Gruyere cheese, with a scattering of currants and raisins, make this a savory, satisfying pizza.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 16

3/4 cup warm water (110 degrees)
1 package active dry yeast
2 cups all-purpose flour, plus more for rolling out dough
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
2 teaspoons yellow cornmeal or semolina
2 tablespoons currants
2 tablespoons golden raisins
1 small red onion, cut into thin wedges
1 head escarole, roughly chopped
1 tablespoon balsamic vinegar
1 cup coarsely grated Gruyere cheese
Freshly grated nutmeg, for sprinkling
2 tablespoons finely grated Parmesan cheese
2 tablespoons sliced almonds
Olive-oil cooking spray

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.

Nutrition Facts : Calories 250 g, Cholesterol 13 g, Fat 10 g, Fiber 4 g, Protein 9 g, Sodium 212 g

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