Best 2 Escarole Stuffed Pizza Recipes

**Discover the Delightful Flavors of Escarole-Stuffed Pizza: A Culinary Journey from Italy to Your Kitchen**

Originating from the vibrant streets of Naples, escarole-stuffed pizza is a unique and delectable dish that combines the best of Italian cuisine. This savory creation features a crispy pizza crust filled with a flavorful mixture of sautéed escarole, a slightly bitter leafy green, savory sausage, and a rich combination of cheeses. Bursting with a symphony of textures and flavors, each bite of this exceptional pizza takes you on a culinary journey to the heart of Italy.

Our collection of escarole-stuffed pizza recipes offers a diverse range of culinary experiences, catering to various tastes and preferences. From the classic Neapolitan recipe with its traditional ingredients to innovative variations that incorporate unique twists, these recipes will guide you in creating this delectable dish in the comfort of your own kitchen.

So, embark on this culinary adventure and explore the irresistible world of escarole-stuffed pizza. Whether you're a seasoned pizza enthusiast or a novice cook seeking a new culinary adventure, our curated selection of recipes will provide you with all the necessary steps and insights to craft this exceptional dish. Buon Appetito!

Let's cook with our recipes!

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

Stuffed Pizza with Variations: Spinach and Fontina, Escarole, Anchovy, Pine Nut and Raisin, Prosciutto Cotto and Scamorza image

Provided by Food Network

Time 1h49m

Yield 2 servings

Number Of Ingredients 25

Ingredients

2 cups/500 ml lukewarm water
1 cube or 2 tablespoons/30 ml fresh yeast
4 cups/1 L all-purpose flour
2 tablespoons/30 ml extra-virgin olive oil
1 teaspoon/5 ml salt
1 recipe Pizza Dough
3 tablespoons/45 ml extra-virgin olive oil
2 cloves garlic, peeled and crushed
1 bunch fresh spinach, washed, dried and trimmed
Salt
2 ounces/75 g fontina cheese, sliced
1 recipe Pizza Dough
4 tablespoons/60 ml extra-virgin olive oil
3 anchovies, plus extra anchovies, for topping, optional
2 cloves garlic, crushed
1 cup/250 ml olives
1/2 cup/125 ml pine nuts
1/2 cup/125 ml raisins
1 bunch escarole, washed, dried and trimmed
1 recipe Pizza Dough
4 ounces/100 g prosciutto cotto, sliced
2 ounces/75 g smoked scamorza cheese, thinly sliced
5 to 7 sun-dried tomatoes, chopped
Extra-virgin olive oil, for brushing
Salt

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.

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

Ingredients

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

Tips:

Choose the right escarole: Look for escarole with tightly packed, dark green leaves. Avoid escarole that is wilted or has brown spots.
Wash the escarole thoroughly: Rinse the escarole under cold water to remove any dirt or grit. Be sure to separate the leaves and rinse them individually.
Blanch the escarole: Blanching the escarole will help to soften the leaves and make them more pliable. To blanch the escarole, bring a large pot of salted water to a boil. Add the escarole and cook for 1-2 minutes, or until the leaves are bright green and wilted. Immediately remove the escarole from the boiling water and plunge it into a bowl of ice water to stop the cooking process.
Squeeze out the excess water: Once the escarole is blanched, squeeze out as much of the excess water as possible. You can do this by using a salad spinner or by pressing the escarole between two plates.
Use a variety of fillings: The escarole stuffed pizza can be filled with a variety of ingredients, such as cheese, meats, vegetables, and herbs. Be creative and experiment with different flavor combinations.
Bake the pizza until the cheese is melted and bubbly: The pizza should be baked in a preheated oven at 400 degrees Fahrenheit for 15-20 minutes, or until the cheese is melted and bubbly and the crust is golden brown.

Conclusion:

Escarole stuffed pizza is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover escarole, and it is also a healthy and filling meal. So next time you are looking for a new and exciting recipe, give escarole stuffed pizza a try. You won't be disappointed!