ESCAROLE PIZZA
On top of pizza, tossed with a pound of pasta, or eaten as a side dish this escarole recipe is as versatile as they come. Cooking the escarole mellows the flavor, making it less bitter, and a couple of anchovies added in the very beginning add a richness that is not at all fishy.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 2 10-inch pizzas
Number Of Ingredients 9
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.
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[email protected]This pizza is the perfect comfort food.
Laraib Jutt
[email protected]I'm drooling just looking at this recipe.
Younas Joiya
[email protected]This pizza is a must-try!
Waqas Ahmed
[email protected]I'm going to make this pizza for my next dinner party.
Marc Elsayed
[email protected]This recipe looks amazing!
Perpetual Morgan
[email protected]I can't wait to try this recipe!
Lucia Martins
[email protected]This pizza is perfect for a party or potluck.
Malik Waqas
[email protected]I'm so glad I found this recipe!
saki G
[email protected]This is a great recipe for a quick and easy weeknight meal.
Md Saddam Hossain Saddam
[email protected]I'll definitely be making this again!
Lebogang Mokgapa
[email protected]Delicious!
Cory Neary
[email protected]Yum!
Nasrat Ansari
[email protected]Overall, I thought the escarole pizza was a good recipe. It was easy to make and had a unique flavor. I would definitely make it again, but I would make a few changes to suit my own taste.
Falak Aruj
[email protected]The pizza crust was a bit too crispy for my liking. I would have preferred it to be a bit softer and chewier.
Zanele Shusha
[email protected]The escarole pizza was a bit too bitter for my taste. I think I would have preferred it with a milder green, like spinach or kale.
Hoorain
[email protected]I love that this pizza is a bit different from your average pepperoni or cheese pizza. It's a great way to switch things up and try something new.
Lizzy Mbonu
[email protected]The escarole pizza was easy to make and didn't take too long. I was able to get it on the table in about 30 minutes.
Bhuban Karki
[email protected]This pizza is a great way to use up leftover escarole. I had some leftover from a salad and decided to try this recipe. It was a hit with my family!
Mostafa Mohamed
[email protected]I'm not usually a fan of escarole, but this pizza changed my mind. The bitterness of the escarole was perfectly balanced by the salty Parmesan and the tangy tomato sauce.
Popal Ashaq
[email protected]This escarole pizza was a delightful surprise! The combination of escarole, garlic, and Parmesan cheese was simply irresistible. The pizza crust was crispy and flavorful, providing the perfect base for the toppings.