Best Escarole Pizza Recipes

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.

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.

SHRIMP AND CHORIZO PIZZA WITH MANCHEGO CHEESE, TOASTED GARLIC, AND ESCAROLE

Steps:

• Preheat the oven to 500°F. Put a pizza stone or a baking sheet on the middle rack and preheat it along with the oven for at least 20 minutes.
• Put a large skillet over high heat and coat it with the oil. When the oil is hot, add the garlic and cook, stirring with a wooden spoon, for only 10 to 20 seconds, until it just begins to lightly brown. You have to keep moving the garlic around the pan so it doesn't burn; if it does, start over because nothing is worse than the flavor of burnt garlic. Quickly add the escarole and season with salt and pepper. Cook, turning the escarole over with the spoon, until it wilts, about 1 minute. Remove from the heat, turn out onto a large plate or baking sheet, and allow to cool. If the escarole looks too wet, transfer to a colander and drain in the sink.
• To prepare the pizza, dip the ball of dough into a little flour, shake off the excess, and set on a clean, lightly floured surface. Stretch the dough with your hands, turning the ball as you press down the center. Continue spreading the dough into a 10-inch circle with either your hands or a rolling pin. Leave the dough slightly thick so the topping does not seep through.
• Dust a pizza paddle with flour (if you don't have a paddle you can use a rimless cookie sheet as a substitute) and slide it under the dough. Lightly brush the outer edge of the dough with oil to create a sheen on the surface of the crust. An important tip: take care not to get any oil on the pizza paddle or pan, or else when you try to slide the dough off , it will stick.
• Spread the cheese evenly on the pizza, leaving about a 1/4-inch border. Distribute the shrimp and chorizo evenly over the cheese. Spread the escarole evenly over the top.
• Slide the prepared pizza onto the hot baking stone and bake until the crust is nicely browned, roughly 10 minutes. Transfer to a cutting board and slice with a pizza cutter.
• Ingredient note
• Escarole
• A wonderfully versatile green, escarole remains one of those vegetables that people aren't sure how to prepare. You can eat escarole raw in a salad, and I love it that way, especially with Creamy Parsley Dressing (page 87), but it's at its best cooked. It's less bitter than its cousins radicchio and chicory, and sautéing it mellows out the flavor, making it sweet and vibrant. Escarole can be pretty sandy when you take it home from the market; luckily it is easy to clean. Cut the escarole crosswise into 1/2-inch-wide strips and put it in a large bowl of water. Swish the water around; the sand will fall to the bottom of the bowl. Lift the escarole out with your hands and put on a kitchen towel to dry. That's it!

ESCAROLE-STUFFED PIZZA

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.

ESCAROLE PIZZA

Steps:

• In a large skillet, heat the olive oil over medium-high heat. Add the anchovies and cook, stirring, until they dissolve into a paste, 30 to 60 seconds. Stir in the olives, capers and red pepper flakes and cook, stirring, until the flavors are well combined, 2 to 3 minutes.
• Reduce the heat to medium and add the escarole to the pan, little by little as the leaves will quickly wilt and make room for more. Cook over medium heat, stirring often, until tender, 5 to 8 minutes.
• To prepare the pizza, by lightly brushing the entire pie with olive oil. Leaving a ½-inch border of dough around the edge of the pie, spread a thin layer of the escarole and grated Parmesan cheese over the dough and bake.

STUFFED PIZZA WITH VARIATIONS: SPINACH AND FONTINA, ESCAROLE, ANCHOVY, PINE NUT AND RAISIN, PROSCIUTTO COTTO AND SCAMORZA

Steps:

• Add the water to a bowl. Then add the yeast a little at a time and break up the cube of yeast with your hands. Let the yeast fully dissolve in the warm water and let stand for 2 minutes.
• Add the flour on a smooth work surface and create a well in the center of the flour. Slowly add the yeast-water mixture, olive oil, and salt until the flour has absorbed the liquid. Knead the dough until the mixture becomes an even dough consistency. If necessary, add a little more flour to absorb any excess liquid.
• Divide the dough into 4 equal portions to make individual-size pizzas. Place on a lightly-floured surface or pan and cover with a cloth. Let rest for about an hour at room temperature or until the dough has doubled in size. Yield: 4 servings
• For the spinach and fontina pizza: Preheat the oven to 400 degrees F. Stretch out the pizza dough and roll out on a lightly-floured surface. In a frying pan heat the olive oil and brown the garlic. Add the spinach and saute until just wilted. Add salt, to taste and let cool.
• Add the sauteed spinach to 1/2 the dough and top with slices of fontina cheese. Fold the dough over. Pinch the opposite ends of the dough together to seal. Lightly brush the dough with olive oil and sprinkle with salt. Bake for approximately 15 minutes.
• For the escarole, anchovy, pine nut and raisin pizza: Preheat the oven to 400 degrees F. Stretch out the pizza dough and roll out on a lightly-floured surface. In a frying pan add the olive oil, anchovies, and brown the garlic. Add the olives, pine nuts, raisins and fry together for another minute. Add the escarole and cook until wilted.
• Add the sauteed escarole onto one-half of the dough. Additional anchovies may be added. Fold over. Pinch the opposite ends together. Lightly brush the dough with olive oil and sprinkle with salt. Bake for approximately 15 minutes.
• For the prosciutto cotto and scamorza pizza: Preheat the oven to 400 degrees F. Stretch out the pizza dough and roll out on a lightly-floured surface. Place the prosciutto cotto, scamorza, and sun-dried tomatoes on1/2 the dough. Fold over. Pinch the opposite ends together to seal. Lightly brush the dough with olive oil and sprinkle with salt. Bake for approximately 15 minutes.

ESCAROLE PIZZA

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.

SHRIMP-AND-CHORIZO PIZZA WITH ESCAROLE AND MANCHEGO

Steps:

• In a large bowl, dissolve the honey in 2 tablespoons of the warm water. Sprinkle the yeast on top and let stand until foamy, about 10 minutes.
• Add the remaining 6 tablespoons of water, then stir in the bread flour, the 1 1/2 teaspoons of olive oil and the salt until a lumpy mass forms.
• On a floured work surface, knead the pizza dough until smooth. Transfer to a lightly oiled bowl, cover with lastic wrap and let stand in a warm place until doubled in bulk, about 1 hour.
• Preheat the oven to 500° and set a pizza stone on the bottom of the oven to heat for at least 30 minutes.
• On a floured work surface, divide the dough in half and roll each half into a ball. Flatten each ball into a 6-inch disk and transfer to a large, floured baking sheet. Cover with plastic wrap and let stand until puffed, about 5 minutes.
• In a large skillet, heat the remaining 2 tablespoons olive oil. Add the garlic and cook over moderate heat until golden, about 1 minute.
• Add the escarole and cook, tossing until wilted, about 2 minutes. Season with salt and freshly ground pepper.
• On a floured work surface, roll out 1 disk of dough to an 11-inch round. Transfer to a floured pizza peel. Lightly brush the edge of the dough with olive oil Scatter half of the Manchego over the dough, leaving a 1/2-inch border at the edge, then top with half of the shrimp, chorizo, and escarole.
• Slide the pizza onto the hot stone and bake for 5 minutes, or until the crust is browned on the bottom, the shrimp is cooked through, and the other tippings are sizzling.
• Cut the pizza into wedges and serve immediately.
• Repeat with the remaining dough and toppings.
• MAKE AHEAD: The pizza dough can be prepared through dough doubling in bulk and refrigerated overnight. Let the dough return to room temperature before proceeding.

ESCAROLE PIE - PIZZA DI SCAROLA

Steps:

• Prepare the dough by combining the water, yeast, 2 tablespoons of olive oil, and 2 teaspoons of salt in the work bowl of a standing mixer (or in a large bowl of your choice). Mix to combine the ingredients and add the whole wheat flour and about half of the white flour. Mix either with the standing mixer or by hand until you have a smooth liquid dough. Add the remaining white flour until the dough comes away from the sides of the bowl and a smooth ball has formed. You may require less or perhaps more flour depending on the humidity that day. Hesitate from adding too much flour, the dough should be soft, smooth and supple. Place the dough in an large oil lined bowl, cover with a clean cotton kitchen towel and allow to rise for 4 hours.
• Remove the leaves from the escarole heads, discarding any bruised or damaged portions and place in a sink or large bowl of cool water to wash away any signs of soil. Rinse well and remove to a large colander. Bit by bit chop the escarole leaves into strips and then cut across the midsection to create smaller pieces. Set aside on a clean cotton kitchen towel.
• Add 3 tablespoons of the olive oil to a large skillet over medium high heat. Once the oil is hot add the chopped onions, reduce the heat and cook until nicely golden, stirring as necessary. Add the garlic and cook for several minutes insuring that it does not burn. Season the mixture with salt and freshly ground black pepper.
• Add all of the cleaned and chopped escarole to the pan stirring to incorporate it with the onion mixture. The pan will be spilling over, cover and cook over medium heat until the escarole has wilted and fits comfortably in the pan. Remove the top, stir well and cook for an additional 15 to 20 minutes to insure that the greens are well cooked and that the residual liquid has evaporated. Add the pine nuts, capers, olives and currants combining well and taste for seasoning. Allow the escarole filling to completely cool before proceeding.
• Using the olive oil, grease a 12 inch by 2 inch baking pan well - a little extra olive oil on the bottom of the pan will help the dough brown. Preheat the oven to 400º, place one of the racks in the bottom third of the oven. The oven must be nice and hot.
• Punch down the risen pizza dough and knead briefly on a lightly floured counter top to expel all of the gasses. Divide the dough into two balls, one a bit larger than the other. Take the larger of the two dough balls, place on a lightly floured surface and begin to stretch by hand or with a rolling pin to about 15 inches. If you are rolling the dough, be sure to lift it periodically to make sure that it is not sticking to the work surface; if it does dust the surface with a bit more flour.
• Fold the rolled circle of dough into a quarter piece of folded dough and place it into the greased pan, unfolding it to line the pan and sides. Gently position the dough into the corners of the pan, allowing the excess dough to overhang the edges. Allow the dough to gently rest and rise in the pan for 20 minutes.
• Once the pan has been lined with the dough, roll the second ball in the same way to a diameter of 12 inches and allow it to rest and rise on the counter for 20 minutes.
• Fill the pan with the cooked and cooled escarole mixture and gently place the 12 inch circle of dough over the filling. Trim the overhanging dough with a scissors so that the excess is equal around the perimeter of the circle. Turn the trimmed edge of the dough into the pan to create a crust around the inside rim. In doing be sure that the edges of the pie are sealed. Using a sharp knife, cut three or four holes in the center of the top to allow excess steam to escaped during the baking process, brush the top and edges of the dough with a bit of the olive oil.
• Place into the oven on the prepared rack and bake for 20 minutes. If the top has not browned suitably, reduce the temperature to 375º and continue to bake for another 10 minutes. The crust should shrink away from the sides of the pan and be nicely browned.
• Remove from the oven and allow to cool for at least 15 minutes before serving. Pizza di Scrolla can be eaten hot, warm or at room temperature.

BACON-AND-ESCAROLE PIZZA

Steps:

• Preheat oven to 500 degrees, with rack in upper third. On a floured work surface, roll out dough to a 17-inch-long rectangle. Transfer to a broiler-proof rimmed baking sheet and top with mozzarella, onion, and bacon; season with salt and pepper. Bake until dough is cooked through and edges are golden, 15 to 20 minutes.
• Heat broiler. Top pizza with escarole, drizzle with oil, and season with salt and pepper. Broil until escarole is wilted and slightly charred in spots, 2 to 3 minutes. Sprinkle with Parmesan and serve.